Honey Butter Sweet Potato Cornbread

This honey butter sweet potato cornbread transforms ordinary cornbread into something extraordinary. The sweet potatoes add incredible moisture and a subtle earthy sweetness that perfectly balances the cornmeal's texture. It's become my signature side dish for everything from holiday feasts to weeknight chili dinners.

I created this recipe during a particularly cold autumn when I was craving something comforting to serve alongside soup. My husband who usually finds cornbread "too dry" couldn’t stop eating it and now requests it whenever the temperature drops below 60°F.

Ingredients

• 1 cup mashed sweet potatoes: These create the irresistible moist texture and beautiful golden color. Choose orange sweet potatoes for the best flavor and moisture content.
• 1 cup cornmeal: The foundation of any good cornbread. Stone ground provides the best texture and flavor with subtle graininess.
• 1 cup all purpose flour: Creates structure and helps balance the cornmeal. Regular all purpose works perfectly here.
• 1/4 cup granulated sugar: Just enough sweetness to enhance the sweet potato flavor without making it dessertlike.
• 1 tablespoon baking powder: This large amount ensures a nice rise despite the heavy sweet potato addition.
• 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness. Use kosher salt for best results.
• 1 cup buttermilk: Adds tanginess and helps create tender crumb. Room temperature works best for even mixing.
• 1/4 cup unsalted butter melted: Provides richness and helps crisp the edges. European style butter has less water content for better results.
• 2 large eggs: Add structure and richness. Room temperature eggs incorporate more easily.
• 1/4 cup honey: Natural sweetener that adds complexity beyond basic sugar. Choose a local wildflower variety if possible.
• For the honey butter:
• 1/2 cup unsalted butter softened: The base for the topping. Must be softened not melted for the proper texture.
• 1/4 cup honey: Creates a spreadable sweet topping. Amber varieties work beautifully here.
• 1/4 teaspoon salt optional: Balances the sweetness of the honey butter. Flaky sea salt adds a nice textural element.

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375°F and allow it to fully preheat while you prepare the batter. This temperature is critical for creating that golden exterior while maintaining moisture inside. Thoroughly grease an 8inch square baking dish or cast iron skillet paying special attention to the corners where sticking often occurs.

Prepare the Sweet Potatoes:

If starting with a raw sweet potato pierce it several times with a fork and microwave for 6 8 minutes until completely soft when squeezed. Alternatively roast at 400°F for about 45 minutes for deeper flavor. Scoop out the flesh and mash thoroughly with a fork to eliminate all lumps. Let cool for 5 minutes so it won't cook the eggs when combined.

Mix Dry Ingredients:

In a large bowl whisk together cornmeal flour sugar baking powder and salt. Whisking rather than stirring ensures even distribution of the leavening agents which creates uniform texture. Make sure to break up any clumps in the cornmeal for the best texture.

Combine Wet Ingredients:

In a separate bowl mix the mashed sweet potatoes buttermilk melted butter eggs and honey. The key here is to mix until completely smooth which might take 1 2 minutes of vigorous stirring. The sweet potato should be fully incorporated with no visible orange streaks.

Combine Ingredients:

Pour the wet mixture into the dry ingredients using a rubber spatula to fold them together with gentle strokes. Stop mixing as soon as no dry flour remains visible usually takes about 10 15 folds. Overmixing activates gluten which makes cornbread tough rather than tender.

Bake the Cornbread:

Pour the batter into your prepared baking dish and smooth the top with your spatula. The batter will be relatively thick almost like cake batter. Bake in the preheated oven for 25 30 minutes watching for golden brown edges that pull slightly away from the pan. The center should spring back when gently pressed.

Prepare the Honey Butter:

While the cornbread bakes beat the softened butter with an electric mixer for 2 minutes until light and fluffy. Add honey and optional salt then beat for another minute until completely smooth and airy. The butter should be spreadable but hold its shape. Transfer to a serving dish and refrigerate if not using immediately.

Cool and Serve:

Remove cornbread from the oven and place on a wire rack. Allow to cool for 10 minutes before cutting this resting period allows the structure to set. Cut into squares or wedges depending on your baking dish. Serve while still warm with a generous dollop of honey butter on top.

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The sweet potatoes are truly the star ingredient here. I discovered their magic in cornbread after a particularly abundant harvest from my parents' garden. My dad who swore he didn't like "fancy cornbread" ate three pieces in one sitting and now specifically requests this version for family gatherings.

Make Ahead and Storage

This cornbread actually improves with a day of rest as the flavors meld together beautifully. You can bake it up to two days in advance and store at room temperature tightly wrapped in plastic. For longer storage refrigerate for up to a week. To reheat wrap individual pieces in foil and warm in a 300°F oven for about 10 minutes or until heated through. The honey butter can be made up to a week ahead and stored in the refrigerator. Just bring to room temperature before serving for the best spreadability.

Perfect Pairings

This sweet potato cornbread shines alongside hearty soups and stews particularly those with smoky or spicy elements. It's exceptional with chili providing a sweet counterpoint to the heat. For a southern inspired meal serve with collard greens and baked beans. At breakfast warm a slice and top with additional honey butter for a treat that rivals any pastry. For a delightful dessert drizzle warm cornbread with extra honey and add a scoop of vanilla ice cream.

Common Substitutions

If you're out of buttermilk use regular milk with a tablespoon of lemon juice or vinegar stirred in. Let it sit for 5 minutes before using. No sweet potatoes on hand? Canned pumpkin puree works beautifully as a onetoone substitute. For a gluten free version replace the all purpose flour with a cup for cup gluten free flour blend. To make it dairy free substitute coconut oil for the butter and any plant based milk with a splash of vinegar for the buttermilk. The honey can be replaced with maple syrup for a different but equally delicious flavor profile.

Pro Tips

For extra flavor toast the cornmeal in a dry skillet for 2 3 minutes before using it in the recipe

Adding a tablespoon of orange zest to the batter creates an amazing complementary flavor with the sweet potatoes

For a restaurant quality presentation preheat your cast iron skillet in the oven before adding the batter for an incredible crunchy crust

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Enjoy this heartwarming recipe perfect family dish

Frequently Asked Questions

→ Can I make this cornbread ahead of time?

Yes, you can make this cornbread 1-2 days in advance. After cooling completely, store it in an airtight container at room temperature. Reheat individual slices in the microwave for 15-20 seconds or warm the entire cornbread in a 300°F oven for 10 minutes before serving.

→ Can I substitute the buttermilk with something else?

Absolutely! If you don't have buttermilk, you can use regular milk mixed with 1 tablespoon of lemon juice or white vinegar (let it sit for 5 minutes before using). Non-dairy alternatives like almond or oat milk will also work, but the texture may be slightly different.

→ What's the best way to cook the sweet potato for this cornbread?

The best methods are either baking or microwaving. To bake, pierce the sweet potato several times with a fork and bake at 400°F for 45-60 minutes until soft. For microwaving, pierce the sweet potato, place on a microwave-safe plate, and cook on high for 5-8 minutes, rotating halfway through.

→ Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes can be used as a time-saving alternative. Drain them well and mash until smooth. Just be aware that canned sweet potatoes are often packed with added sugars, so you might want to reduce the sugar in the recipe slightly.

→ What main dishes pair well with this cornbread?

This sweet potato cornbread pairs beautifully with chili, soups, stews, barbecue dishes, and holiday meals. It's especially delicious alongside smoky meats like pulled pork or brisket. The sweetness also complements spicy dishes wonderfully.

→ Can I freeze this cornbread?

Definitely! Cut the cooled cornbread into portions, wrap each piece tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 300°F oven for 10 minutes or microwave individual pieces for 30 seconds.