There’s nothing quite like the aroma of freshly baked Honey Butter Sweet Potato Cornbread wafting through your kitchen. It’s like a warm hug from your oven that whispers sweet nothings about cozy family gatherings and autumn evenings. The golden crust gives way to a soft, tender crumb that is both sweet and savory—perfectly balanced like a well-rehearsed duet between honey and sweet potatoes.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use other types of flour for Honey Butter Sweet Potato Cornbread?
- How do I know when the cornbread is fully cooked?
- Can I freeze leftover Honey Butter Sweet Potato Cornbread?
- 📖 Recipe Card
This dish has been my secret weapon for impressing guests at potlucks. Picture this: you arrive at the party, and everyone is raving about your cornbread while you try to play it cool, casually saying it was “just something you whipped up.” Spoiler alert: it’s not just “something.” It’s magic! Ideal for Thanksgiving or Sunday dinners, this cornbread will have everyone asking for seconds—and the recipe.
Why You'll Love This Recipe
- This delightful Honey Butter Sweet Potato Cornbread comes together in no time with simple ingredients.
- Its sweetness paired with a buttery finish makes every bite irresistible.
- Visually stunning with its rich golden color, this dish will brighten any table setting.
- Perfect as a side or even a breakfast treat; it’s versatile enough to shine on any occasion.
I once brought this dish to a friend’s BBQ, and let me tell you—the moment I took it out of the oven, my kitchen turned into a scene straight out of a rom-com. Friends were swooning over the smell before I even had time to plate it!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Sweet Potatoes: Choose firm ones that are smooth without blemishes; they add natural sweetness and moisture.
- All-Purpose Flour: This is your base; ensure it’s fresh for the best texture in your cornbread.
- Cornmeal: Opt for medium-ground cornmeal for that classic cornbread texture; it gives a delightful crunch.
- Baking Powder: Fresh baking powder ensures your cornbread rises beautifully—no one likes dense bread!
- Honey: Use pure honey for an authentic flavor; it adds just the right amount of sweetness.
- Butter: Unsalted butter adds richness; feel free to melt some extra for drizzling on top before serving.
- Milk: Whole milk keeps the cornbread moist; but feel free to substitute with almond or oat milk if preferred.
- Eggs: Use large eggs; they help bind everything together beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Oven and Baking Dish: Preheat your oven to 375°F (190°C). Grease an 8-inch square baking dish with butter or nonstick spray so nothing sticks.
Cook Your Sweet Potatoes: Boil peeled sweet potatoes until fork-tender—about 15 minutes should do it! Drain them well and mash until smooth; let them cool slightly.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, and salt until evenly combined—this will keep your cornbread fluffy.
Add Wet Ingredients: In another bowl, mix the mashed sweet potatoes with honey, melted butter, milk, and eggs until smooth. Then gently fold in the dry mixture until just combined—don’t overmix!
Bake Your Cornbread: Pour the batter into your prepared baking dish. Bake for 25-30 minutes or until golden brown on top and a toothpick inserted comes out clean.
Cool and Serve!: Allow your cornbread to cool slightly before cutting into squares. Drizzle with extra honey-butter if you’re feeling indulgent because who wouldn’t want more?
This Honey Butter Sweet Potato Cornbread is not just food; it’s an experience! Serve it warm at gatherings or enjoy it solo on lazy weekends—it never disappoints! Enjoy every bite!
You Must Know
- Honey Butter Sweet Potato Cornbread is a delightful blend of sweetness and texture.
- The warm aroma fills your kitchen, making it an irresistible treat for any gathering.
- Perfect alongside savory dishes or as a stand-alone snack, this cornbread will steal the show.
Perfecting the Cooking Process
Start by roasting sweet potatoes until tender, then blend them into a smooth puree. Mix with dry ingredients and bake at 400°F until golden brown. This sequence ensures even cooking and rich flavors.
Add Your Touch
Feel free to swap out buttermilk for almond milk or add herbs like rosemary for a twist. These additions can elevate the flavor profile to suit your taste preferences.
Storing & Reheating
Store leftover cornbread in an airtight container for up to three days at room temperature. Reheat in the oven at 350°F until warmed through for optimal freshness.
Chef's Helpful Tips
- Always measure your ingredients precisely; baking is a science!
- Avoid overmixing the batter to keep cornbread light and fluffy.
- Finally, let it cool slightly before slicing for cleaner pieces and enhanced flavor.
My friend once tried this recipe during a potluck, and people couldn’t stop raving about it! They insisted I share my secret, but I just smiled and savored every bite.
FAQ
Can I use other types of flour for Honey Butter Sweet Potato Cornbread?
Yes, you can experiment with whole wheat or gluten-free flour if desired.
How do I know when the cornbread is fully cooked?
Insert a toothpick in the center; it should come out clean when done.
Can I freeze leftover Honey Butter Sweet Potato Cornbread?
Absolutely! Wrap tightly and freeze for up to three months for future enjoyment.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Honey Butter Sweet Potato Cornbread
- Total Time: 45 minutes
- Yield: Serves approximately 8
Description
Honey Butter Sweet Potato Cornbread is a delectable blend of sweet and savory, perfect for cozy gatherings or breakfast. Its golden crust and tender crumb make every bite irresistible.
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup all-purpose flour
- 1 cup medium-ground cornmeal
- 2 teaspoons baking powder
- 1/4 cup honey
- 1/4 cup unsalted butter (melted)
- 3/4 cup milk
- 2 large eggs
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish.
- Boil peeled sweet potatoes until fork-tender (about 15 minutes), then mash until smooth and let cool slightly.
- In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
- In another bowl, mix the mashed sweet potatoes with honey, melted butter, milk, and eggs until smooth.
- Fold the wet ingredients into the dry mixture until just combined; do not overmix.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Let cool slightly before slicing and serving. Drizzle with extra honey-butter if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 75g)
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
