The Perfect Sweet Potato Cornbread With Honey Butter Bliss Recipe

Crafting a delightful sweet potato cornbread with honey butter brings comfort straight to your kitchen table.

Southern kitchens have long celebrated this golden-hued delicacy that marries rustic charm with subtle sweetness.

Moist crumbs promise a tender bite that melts in your mouth.

Warm spices dance through each slice, creating an irresistible aroma that beckons everyone near.

Rich sweet potatoes infuse the cornbread with natural sweetness and vibrant color.

Soft butter drizzled with golden honey creates a luxurious companion that transforms this humble bread into something magical.

One taste, and you’ll understand why this recipe becomes an instant favorite.

Variations on Sweet Potato Cornbread

• Southern Jalapeño Kick: Fold chopped jalapeños and shredded cheddar cheese into the batter for a spicy, cheesy version that adds heat and depth to the classic sweet potato cornbread.
• Pecan Crunch Variation: Sprinkle toasted, chopped pecans on top of the batter before baking, creating a nutty, textural layer that complements the sweet potato's creamy richness.
• Maple Cinnamon Spin: Replace honey with maple syrup and add ground cinnamon to the dry ingredients, transforming the cornbread into a warmly spiced, autumnal treat that highlights the sweet potato's natural sweetness.

Pairings for Sweet Potato Cornbread with Honey Butter Bliss

• Pair with Smoky BBQ Pulled Pork: Rich, tender pulled pork complements the sweet potato cornbread's subtle sweetness and creates a mouthwatering flavor combination that balances savory and sweet notes perfectly.
• Complement with Crisp Apple Cider: Chilled apple cider provides a refreshing contrast to the warm, dense cornbread, with its bright acidity cutting through the rich honey butter and enhancing the sweet potato's natural sweetness.
• Match with Southern-Style Collard Greens: Tangy, slightly bitter collard greens offer a perfect counterpoint to the cornbread's sweetness, creating a classic Southern-style plate that brings depth and balance to each bite.

Storage Tips for Sweet Potato Cornbread

Store leftover cornbread in an airtight container for up to 4 days. Wrap tightly in plastic wrap or aluminum foil to prevent drying out.

Slice cornbread and place parchment paper between pieces. Seal in freezer-safe bag or container for maximum 3 months. Label with date for easy tracking.

Preheat oven to 350F, wrap cornbread in foil to retain moisture. Warm for 10-15 minutes until heated through. Unwrap last 2-3 minutes for crispy edges.

Place slice on microwave-safe plate, cover with damp paper towel. Heat 15-20 seconds for soft, warm cornbread. Check temperature to avoid overheating.

FAQs

• What makes sweet potato cornbread different from regular cornbread?

Sweet potato cornbread adds natural sweetness, extra moisture, and rich orange color to traditional cornbread. The mashed sweet potatoes create a more tender, slightly denser texture compared to classic cornbread recipes.

• Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes work perfectly. Just drain and mash them thoroughly before mixing into the batter. Make sure they’re smooth and free of large chunks for the best texture.

• Is buttermilk necessary for this recipe?

Buttermilk helps create a tender, soft cornbread and adds a subtle tangy flavor. If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice, which will provide similar results.

Sweet Potato Cornbread with Honey Butter Bliss: Southern Charm

• Boost Comfort Levels: Dive into a warm, cozy slice of sweet potato cornbread that hugs your taste buds with its rich, moist texture and subtle sweetness.
• Simplify Cooking Process: Master this recipe with basic kitchen skills, combining ingredients in just a few easy steps that even beginner bakers can tackle confidently.
• Crowd-Pleasing Potential: Impress family and friends with a unique twist on classic cornbread, making it perfect for potlucks, holiday gatherings, or casual weekend meals.
• Nutritional Bonus: Sneak in extra nutrients from sweet potatoes, transforming a traditional side dish into a more wholesome and flavorful option that everyone will love.

Ingredients for Sweet Potato Cornbread with Honey Butter Bliss

• Cornmeal: A classic Southern ingredient that provides a hearty, slightly gritty texture to the cornbread.
• All-Purpose Flour: Helps create a tender and soft crumb in the cornbread.
• Baking Powder: Ensures the cornbread rises and becomes light and fluffy.
• Salt: Enhances the overall flavor of the cornbread.

• Sweet Potatoes: Adds natural sweetness, moisture, and a beautiful orange color to the cornbread.
• Eggs: Binds the ingredients together and provides structure to the bread.
• Butter: Contributes rich flavor and helps create a moist texture.
• Honey: Offers a natural sweetness that complements the sweet potatoes.
• Buttermilk: Adds tanginess and helps create a tender crumb.

• Butter, Honey: Creates a smooth, sweet spread that perfectly complements the warm cornbread.

How to Make Sweet Potato Cornbread with Honey Butter Bliss

Step 1: Prep the Oven and Baking Dish

Heat the oven to 375°F (190°C). Grease a baking dish thoroughly or line it with parchment paper to prevent sticking and ensure easy removal of the cornbread.

Step 2: Mix Dry Ingredients

• Cornmeal
• All-purpose flour
• Baking powder
• Salt

Whisk these ingredients together until they’re evenly distributed and free of lumps.

Step 3: Blend Wet Ingredients

• Mashed sweet potatoes
• Eggs
• Melted butter
• Honey
• Buttermilk

Ensure the sweet potatoes are completely mashed to create a uniform texture throughout the batter.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients. Stir gently and carefully, mixing just until the ingredients are combined.

Stop mixing as soon as you no longer see dry flour – overmixing can make the cornbread tough and dense.

Step 5: Bake the Cornbread

Transfer the batter to the prepared baking dish, smoothing the top with a spatula.

Slide the dish into the preheated oven and bake for 25-30 minutes. The cornbread is ready when a toothpick inserted into the center comes out clean and the top turns a beautiful golden brown.

Step 6: Whip Up Honey Butter

While the cornbread bakes, create the decadent honey butter. In a small bowl, blend softened butter and honey until they’re completely merged into a smooth, spreadable mixture.

Step 7: Serve and Enjoy

Allow the cornbread to cool for a few minutes after removing from the oven. Slice into generous pieces and serve warm, topped with a luxurious spread of honey butter.

The sweet potato adds moisture and a subtle richness that makes this cornbread truly irresistible.

Tips for Sweet Potato Cornbread Success

• Ensure no lumps remain for a silky, smooth texture that blends perfectly with the cornbread batter.
• Stir ingredients gently to avoid tough, dense cornbread; mix just until ingredients are combined for a tender crumb.
• Use the toothpick test to guarantee a perfectly baked cornbread – it should come out clean with no wet batter attached.
• Let butter sit at room temperature for easy blending with honey, creating a creamy, spreadable honey butter.
• Enjoy the cornbread slightly warm to maximize the sweet potato's richness and the honey butter's smooth texture.

Sweet Potato Cornbread With Honey Butter Bliss Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 25 reviews

• Total Time: 45 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Savory sweet potato cornbread dances with southern charm, promising a golden slice of comfort straight from grandma’s kitchen. Drizzled honey butter melts into warm crumbs, creating a delectable companion perfect for sharing with loved ones around the table.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 cup mashed sweet potatoes
• 1 cup buttermilk

Binding and Moistening Ingredients:

• 2 large eggs
• 1/2 cup melted butter
• 1/4 cup honey

Seasoning and Leavening Ingredients:

• 1 tablespoon baking powder
• 1/2 teaspoon salt

Honey Butter:

• 1/2 cup softened butter
• 1/4 cup honey

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven to 375F (190C) and ready a baking dish with grease or parchment paper for optimal cornbread release.
2. Blend cornmeal, flour, baking powder, and salt in a large mixing bowl, ensuring even distribution of dry ingredients.
3. Whisk together mashed sweet potatoes, eggs, melted butter, honey, and buttermilk in a separate bowl until achieving a smooth, consistent mixture.
4. Fold wet ingredients into dry components, stirring gently to combine without overworking the batter, which could result in tough cornbread.
5. Transfer batter into the prepared baking dish, leveling the surface with a spatula for uniform baking.
6. Bake for 25-30 minutes, monitoring until a toothpick emerges clean and the top develops a golden-brown crust.
7. Simultaneously, create honey butter by thoroughly blending softened butter with honey until smooth and creamy.
8. Allow cornbread to cool briefly, then slice and serve warm, accompanied by a luxurious spread of honey butter for an indulgent finishing touch.

Notes

• Swap traditional flour with gluten-free alternatives like almond or coconut flour to make the cornbread suitable for those with gluten sensitivities.
• Mash sweet potatoes thoroughly to ensure a smooth, consistent texture without lumps that might disrupt the cornbread’s delicate structure.
• Use room temperature eggs and buttermilk to help ingredients blend more evenly and create a lighter, more tender cornbread.
• Experiment with additional spices like cinnamon or nutmeg to enhance the sweet potato’s natural warmth and complexity.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Lunch, Dinner, Snacks, Desserts
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 8
• Calories: 264 kcal
• Sugar: 12 g
• Sodium: 296 mg
• Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 71 mg