Description
Soft, golden, and irresistibly moist — this Honey Butter Sweet Potato Cornbread is pure Southern comfort with a cozy fall twist!
The sweet potatoes add incredible flavor and tenderness, while the honey butter glaze on top takes it over the edge. Perfect for Sunday dinners, potlucks, or cozy weeknights!
Ingredients:
1 cup mashed sweet potatoes (about 1 large potato)
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional for warmth)
2 large eggs
1 cup buttermilk
1/2 cup melted butter
1/4 cup honey
For the Honey Butter Topping:
3 tablespoons butter, softened
2 tablespoons honey
Instructions:
Preheat (5 minutes): Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet.
Prepare sweet potatoes (10 minutes): Boil or bake sweet potatoes until tender, then mash until smooth.
Mix dry ingredients (2 minutes): In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cinnamon.
Combine wet ingredients (3 minutes): In another bowl, whisk together eggs, buttermilk, melted butter, honey, and mashed sweet potatoes until smooth.
Combine batter (2 minutes): Add wet ingredients to dry and mix gently until just combined — don’t overmix!
Bake (25–30 minutes): Pour batter into the prepared pan and bake until golden brown and a toothpick comes out clean.
Make honey butter (2 minutes): While baking, combine softened butter and honey in a small bowl until creamy.
Finish & serve (2 minutes): Once out of the oven, brush warm cornbread with honey butter for a glossy, flavorful finish.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Calories: 290 kcal per serving | Servings: 9 pieces
Tips:
For extra richness, drizzle extra honey on top right before serving!
Add a handful of chopped pecans or corn kernels for texture.
Serve warm with chili, soups, or as a sweet breakfast treat!
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Step-by-Step Guide
Follow these detailed instructions for perfect cornbread every time. First, ensure your sweet potato is well-cooked and mashed until completely smooth; any lumps can create dense spots. When mixing the dry ingredients, use a whisk to thoroughly incorporate the baking powder for even rise. The key step is combining wet and dry ingredients: fold them together with a spatula until the flour is just moistened, with some small lumps remaining. Overmixing develops gluten, leading to a tough texture. For the honey butter topping, ensure the butter is truly softened to room temperature for a smooth, brushable glaze that soaks in beautifully.
Serving Suggestions
This cornbread is incredibly versatile. For a savory meal, serve it warm alongside a hearty bowl of chili, black bean soup, or Brunswick stew. It pairs wonderfully with roasted chicken or Thanksgiving turkey. For a sweet treat, enjoy a slice for breakfast or dessert with a pat of regular butter and an extra drizzle of honey. A scoop of vanilla ice cream on top of a warm square makes for a decadent dessert.
How-to Summary
In summary, create this cornbread by: 1) Mashing cooked sweet potato. 2) Whisking dry ingredients. 3) Blending wet ingredients with the mash. 4) Gently combining wet and dry mixes. 5) Baking in a greased pan at 375°F for 25-30 minutes. 6) Spreading a honey-butter glaze on the hot bread right out of the oven.
Frequently Asked Questions
Can I use canned sweet potato puree?
Yes, you can substitute one cup of plain canned sweet potato puree. Ensure it’s not the pre-sweetened pie filling variety.
What if I don’t have buttermilk?
Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for 5 minutes before using.
Can I make this recipe in a muffin tin?
Absolutely! Grease a muffin pan and fill cups 2/3 full. Reduce baking time to 18-22 minutes.
How should I store leftovers?
Store cooled cornbread in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days. Reheat gently in the oven or toaster.
Can I freeze this cornbread?
Yes. Wrap cooled squares tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature and reheat.
Common Mistakes to Avoid
- Overmixing the batter: This is the top mistake. It leads to dense, tough cornbread.
- Using cold ingredients: Ensure eggs and buttermilk are at room temperature for better emulsion and a more even crumb.
- Not preheating the pan: For a crispier crust, place your greased cast-iron skillet in the oven while it preheats.
- Overbaking: Check a few minutes before the timer. The cornbread is done when a toothpick has a few moist crumbs attached.
- Skipping the glaze: The honey butter soak adds essential moisture and flavor. Don’t omit it!
Conclusion
This Honey Butter Sweet Potato Cornbread masterfully blends Southern tradition with autumnal warmth. The natural sweetness and moisture from the sweet potato elevate classic cornbread into a uniquely tender and flavorful side dish or treat. By following the detailed steps and avoiding common pitfalls, you can reliably create a stunning bake that impresses at any gathering. Its perfect balance of sweet and savory ensures it will become a cherished recipe in your comfort food repertoire.