Honey Butter Sweet Potato Cornbread

This Honey Butter Sweet Potato Cornbread brings a delightful twist to traditional cornbread by adding mashed sweet potatoes and a touch of honey. The sweet potatoes make it moist and tender, while the honey adds a hint of sweetness. Perfect as a side dish or a treat on its own, this cornbread pairs wonderfully with the homemade honey butter, made by mixing softened butter with more honey. Baked to golden perfection, this cornbread has a soft crumb and a deliciously sweet finish, making it a great addition to any meal.

This Honey Butter Sweet Potato Cornbread is a deliciously moist and tender twist on classic cornbread, with sweet potatoes and honey adding a hint of natural sweetness. Let’s take a look at the ingredients you’ll need for this comforting recipe.

INGREDIENTS

• 1 cup mashed sweet potatoes: Adds moisture, natural sweetness, and a soft texture to the cornbread.
• 1 cup yellow cornmeal: Provides the signature flavor and texture of traditional cornbread.
• 1 cup all-purpose flour: Balances the cornmeal, giving the cornbread a soft crumb.
• 1/4 cup honey: Sweetens the cornbread and enhances the flavor of the sweet potatoes.
• 1 tablespoon baking powder: Helps the cornbread rise and become fluffy.
• 1/2 teaspoon salt: Balances the sweetness and enhances overall flavor.
• 2 large eggs: Binds the ingredients together and contributes to the cornbread’s structure.
• 1/2 cup melted butter: Adds richness and a buttery flavor to the cornbread.
• 1 cup buttermilk: Keeps the cornbread tender and moist, adding a slight tang.
• 1/4 cup honey (for the butter): Used to make the honey butter spread.
• 1/2 cup softened butter (for the butter): Mixed with honey for a creamy, sweet spread.

INSTRUCTIONS

Step 1:

Preheat your oven to 375°F (190°C). Grease or line a baking dish to prepare it for the cornbread batter.

Step 2:

In a large mixing bowl, combine the dry ingredients: cornmeal, flour, baking powder, and salt. Stir to evenly distribute the baking powder and salt throughout the flour and cornmeal mixture.

Step 3:

In a separate bowl, mix together the mashed sweet potatoes, eggs, melted butter, and buttermilk until smooth. Make sure the sweet potatoes are well mashed for a uniform texture in the batter.

Step 4:

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing, as this can lead to dense cornbread.

Step 5:

Pour the batter into the prepared baking dish and smooth the top with a spatula for even baking.

Step 6:

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Step 7:

While the cornbread is baking, prepare the honey butter by mixing the softened butter and honey in a small bowl until well blended.

Step 8:

Once baked, allow the cornbread to cool slightly. Serve warm with a generous spread of honey butter for a deliciously sweet finish.

Serving and Storage Tips

• Serve this Honey Butter Sweet Potato Cornbread warm, straight from the oven, with a generous spread of homemade honey butter.
• For a comforting meal, pair it with hearty soups, stews, or chili.
• Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• To reheat, warm individual slices in the microwave for about 10-15 seconds or in the oven at 300°F for a few minutes.

Helpful Notes

• Using buttermilk helps keep the cornbread tender and adds a slight tang that complements the sweetness.
• Adjust the sweetness by increasing or decreasing the honey to your preference.
• If you don't have sweet potatoes, canned pumpkin can be a substitute, though it will alter the flavor slightly.

Tips from well-known chefs

• Chef Carla Hall recommends mashing the sweet potatoes very finely to avoid lumps in the batter.
• Chef Ree Drummond suggests adding a touch of cinnamon to enhance the sweet potato flavor.
• Chef Bobby Flay advises using high-quality honey for the best honey butter flavor.