This Honey Butter Sweet Potato Cornbread is a unique twist on the classic recipe. It combines the heartiness of cornbread with the sweetness of mashed sweet potatoes and the richness of honey butter, making it the perfect balance of sweet and savory. Ideal for holiday gatherings, family dinners, or as a comforting side dish, this cornbread is sure to become a favorite.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 cup mashed sweet potato (about 1 medium sweet potato)
1/4 cup honey
1/4 cup melted butter
2 large eggs
3/4 cup milk
1/4 cup sour cream
1/4 cup unsalted butter (for honey butter)
2 tablespoons honey (for honey butter)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C). Grease a 9-inch round or square baking dish with butter or cooking spray.
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and cinnamon.
In another bowl, mix the mashed sweet potato, honey, melted butter, eggs, milk, and sour cream until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cornbread is baking, make the honey butter. In a small bowl, mix the softened butter and honey together until smooth and creamy.
Once the cornbread is done, remove from the oven and let it cool for a few minutes before slicing.
Serve warm with a generous spread of honey butter on top.
Servings and Timing
Servings: 8 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Variations
Add-ins: Feel free to toss in a handful of cheese (cheddar or Monterey Jack) or some chopped herbs like rosemary or thyme for extra flavor.
Spices: If you like a little more spice, you can add a pinch of nutmeg or cloves to the dry ingredients.
Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour to make this recipe gluten-free. Be sure to use certified gluten-free cornmeal as well.
Storage/Reheating
Storage: Store any leftover cornbread in an airtight container at room temperature for up to 2-3 days. If you want to keep it longer, you can refrigerate it for up to a week.
Reheating: To reheat, I recommend wrapping the cornbread in foil and heating it in a 350°F oven for about 10 minutes or microwaving individual pieces for about 15-20 seconds.
FAQs
How do I make sure my cornbread doesn’t turn out dry?
To ensure the cornbread is moist, don’t overmix the batter, as it can make the cornbread dense. The addition of sweet potatoes and sour cream also helps keep the cornbread soft.
Can I make this cornbread ahead of time?
Yes! You can make this cornbread the day before. Just store it in an airtight container and reheat it before serving.
Can I freeze this cornbread?
Yes, you can freeze it. Just wrap it tightly in plastic wrap and foil before freezing. It will keep for up to 3 months in the freezer. To reheat, let it thaw in the fridge overnight, then warm it in the oven.
What kind of sweet potato should I use?
I typically use a regular orange-fleshed sweet potato, as it provides the perfect texture and flavor for this recipe. Just make sure it’s mashed smoothly.
Can I skip the honey butter topping?
While the honey butter is a delicious touch, you can skip it if you prefer a more savory cornbread. You can also replace it with regular butter or a drizzle of maple syrup for a different twist.
Conclusion
This Honey Butter Sweet Potato Cornbread is a delicious and unique way to enjoy cornbread. The combination of sweet potatoes, honey, and butter gives it an irresistible flavor, while the texture remains soft and moist. Whether for a holiday feast, a cozy dinner, or just a comforting treat, this cornbread is sure to impress.
Recipe:
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Honey Butter Sweet Potato Cornbread
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Honey Butter Sweet Potato Cornbread combines the heartiness of cornbread with the sweetness of mashed sweet potatoes and the richness of honey butter, making it a perfect balance of sweet and savory.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup mashed sweet potato (about 1 medium sweet potato)
1/4 cup honey
1/4 cup melted butter
2 large eggs
3/4 cup milk
1/4 cup sour cream
1/4 cup unsalted butter (for honey butter)
2 tablespoons honey (for honey butter)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch round or square baking dish with butter or cooking spray.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and cinnamon.
- In another bowl, mix the mashed sweet potato, honey, melted butter, eggs, milk, and sour cream until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread is baking, make the honey butter. In a small bowl, mix the softened butter and honey together until smooth and creamy.
- Once the cornbread is done, remove from the oven and let it cool for a few minutes before slicing.
- Serve warm with a generous spread of honey butter on top.
Notes
Add-ins: Feel free to toss in a handful of cheese (cheddar or Monterey Jack) or some chopped herbs like rosemary or thyme for extra flavor.
Spices: If you like a little more spice, you can add a pinch of nutmeg or cloves to the dry ingredients.
Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour and make sure to use certified gluten-free cornmeal.
Storage: Store any leftover cornbread in an airtight container at room temperature for up to 2-3 days. It can be refrigerated for up to a week.
Reheating: Wrap the cornbread in foil and reheat in a 350°F oven for about 10 minutes or microwave individual pieces for 15-20 seconds.
Freezing: Wrap tightly in plastic wrap and foil to freeze for up to 3 months. Reheat after thawing in the fridge overnight.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
