Name: Honey Butter Sweet Potato Cornbread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 cup mashed sweet potato (about 1 medium-sized sweet potato); 1/4 cup honey; 1/4 cup milk; 1/4 cup unsalted butter, melted; 2 large eggs; 1/2 cup sour cream; 1 teaspoon vanilla extract; 1/4 cup unsalted butter, softened; 2 tablespoons honey

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This Honey Butter Sweet Potato Cornbread is the ultimate treat, combining the rich, comforting flavors of sweet potatoes with the light, fluffy texture of cornbread. The sweetness of honey butter on top adds the perfect finishing touch. Whether you're serving it for a holiday dinner or just as a cozy side dish, this cornbread is sure to impress.

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon cinnamon

½ teaspoon nutmeg

½ cup mashed sweet potato (about 1 medium-sized sweet potato)

¼ cup honey

¼ cup milk

¼ cup unsalted butter, melted

2 large eggs

½ cup sour cream

1 teaspoon vanilla extract

For the Honey Butter:

¼ cup unsalted butter, softened

2 tablespoons honey

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C). Grease or line a 9x9-inch baking dish with parchment paper.

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, cinnamon, and nutmeg.

In another bowl, combine the mashed sweet potato, honey, milk, melted butter, eggs, sour cream, and vanilla extract. Stir until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Pour the batter into the prepared baking dish and spread it evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

While the cornbread is baking, make the honey butter by whisking together the softened butter and honey in a small bowl until smooth.

Once the cornbread is done, remove it from the oven and let it cool slightly before serving. Top each slice with a dollop of honey butter.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Servings: 8 servings

Variations

Vegan Version: You can replace the eggs with flax eggs and use non-dairy milk and butter for a vegan-friendly version.

Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour for a gluten-free alternative.

Spicy Kick: Add a pinch of cayenne pepper or finely chopped jalapeños for a spicy twist.

Storage/Reheating

Storage: Store any leftover cornbread in an airtight container at room temperature for up to 2-3 days. If you have more, you can refrigerate it for up to a week.

Reheating: Reheat slices in the microwave for about 20-30 seconds or in the oven at 350°F (175°C) for 5-10 minutes until warmed through.

FAQs

Can I make this cornbread ahead of time?

Yes, you can prepare this cornbread a day ahead. Just make sure to store it in an airtight container. Reheat it when you’re ready to serve.

How can I make the cornbread more moist?

Adding more sour cream or mashed sweet potato will help make the cornbread even more moist and flavorful. If you want extra moistness, you could even drizzle a bit of melted butter over the cornbread before serving.

Can I freeze this cornbread?

Yes, you can freeze the cornbread! Just wrap it tightly in plastic wrap and foil, and it will last up to 2 months in the freezer. When ready to enjoy, let it thaw at room temperature, then reheat.

What can I serve this cornbread with?

This cornbread pairs wonderfully with soups, stews, chili, or any barbecue dish. It’s also perfect alongside a hearty holiday meal.

Can I make this recipe in a different pan size?

Yes, you can use a different-sized baking dish, but be mindful of the baking time. A smaller dish will make the cornbread thicker and may require a slightly longer bake time, while a larger dish will make it thinner and may bake quicker.

Conclusion

I really love how this Honey Butter Sweet Potato Cornbread brings together the warmth of cornbread with the sweet and comforting flavor of mashed sweet potatoes. The added honey butter makes every bite even more irresistible. Whether I’m making it for a special occasion or just a weeknight dinner, it’s always a hit! If you haven’t tried it yet, I highly recommend giving it a go—you won’t be disappointed.

Recipe:

Honey Butter Sweet Potato Cornbread

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Author: Cheryl
Total Time: 45 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This Honey Butter Sweet Potato Cornbread recipe combines the richness of sweet potatoes with the light, fluffy texture of cornbread, topped with a delicious honey butter for a mouthwatering treat. Perfect for family dinners or holiday gatherings, this cornbread will quickly become a favorite!

Instructions

Preheat your oven to 375°F (190°C). Grease or line a 9x9-inch baking dish with parchment paper.
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, cinnamon, and nutmeg.
In another bowl, combine the mashed sweet potato, honey, milk, melted butter, eggs, sour cream, and vanilla extract. Stir until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
While the cornbread is baking, prepare the honey butter by whisking together the softened butter and honey in a small bowl until smooth.
Once the cornbread is done, remove it from the oven and let it cool slightly before serving. Top each slice with a dollop of honey butter.