Irresistible Honey Butter Sweet Potato Cornbread Perfect for Cozy Comfort Meals
Learn how to make delicious Honey Butter Sweet Potato Cornbread. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 cups all-purpose flour (can substitute with whole wheat flour for a nuttier flavor)
- 1 cup yellow cornmeal (stone-ground for extra texture)
- 1/4 cup granulated sugar (adjust based on your sweetness preference)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup cooked and mashed sweet potatoes (about 2 medium-sized sweet potatoes)
- 1 cup buttermilk (or milk mixed with 1 tablespoon vinegar as a substitute)
- 2 large eggs
- 1/4 cup melted unsalted butter or neutral oil
- For the honey butter glaze:
- 1/4 cup unsalted butter, softened
- 3 tablespoons honey (preferably raw and local for the best flavor)
- Optional: a pinch of cinnamon or nutmeg for extra warmth
When I first started experimenting with this recipe, I found that roasting the sweet potatoes ahead of time really deepened their flavor. I often roast a few at once, then store them in the fridge for quick baking sessions. If you’re short on time, canned sweet potatoes work in a pinch, but I highly recommend roasting for that extra depth of flavor.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or line it with parchment paper for easy removal.
- Roast the sweet potatoes: Pierce the sweet potatoes with a fork, place them on a baking sheet, and roast for about 45-50 minutes or until tender. Let them cool slightly, then peel and mash until smooth. I often do this step a day ahead, which makes the final baking quicker and more flavorful.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. I find that sifting these dry ingredients helps create a lighter, fluffier cornbread.
- In a separate bowl, combine the mashed sweet potatoes, buttermilk, eggs, and melted butter. Whisk until smooth and well combined. I like to do this step right before mixing to keep the eggs from starting to cook the batter.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix—stirring too much can make the cornbread dense.
- Transfer the batter into your prepared baking dish, spreading it evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. My grandma used to say, “When in doubt, give it a little extra time—better to overbake than under!”
- While the cornbread is baking, prepare the honey butter: in a small bowl, mix softened butter and honey until smooth. I love adding a pinch of cinnamon here for a hint of warmth, especially during fall and winter.
- Once baked, allow the cornbread to cool for about 10 minutes. Then, generously brush the top with the honey butter glaze. The heat from the bread will melt the honey butter into the crust, creating a glossy, flavorful finish that’s truly irresistible.
- Serve warm or at room temperature. I often like to make this ahead and rewarm it gently in the oven, so it retains its moistness and that beautiful honey-glazed crust.
