Picture this: golden cornbread straight from the oven, dripping with honey butter glaze so good you’ll want to lick your fingers. That’s exactly what happens when you add roasted sweet potatoes to classic cornbread – it becomes something magical. My Honey Butter Sweet Potato Cornbread recipe came about one chilly fall afternoon when I had leftover sweet potatoes and a serious craving for comfort food. The moment that first warm, caramelized slice hit my tongue, I knew this wasn’t just cornbread anymore. It’s richer, moister, and has this incredible natural sweetness that makes you go “Wow!” with every bite. Trust me, once you try this version, you’ll never look at regular cornbread the same way again.
Why You’ll Love This Honey Butter Sweet Potato Cornbread
Let me tell you why this isn’t your average cornbread – it’s better in every possible way! First, the sweet potatoes make it unbelievably moist (no dry crumbly bites here). That honey butter glaze? It creates this gorgeous caramelized crust that cracks when you slice it. Here’s what makes my recipe special:
- Irresistible texture – Soft and tender inside with the perfect slight crispness on the edges
- Complex sweetness – The honey butter plays off the natural sugars in the sweet potatoes beautifully
- Easy weeknight magic – Uses simple ingredients you probably already have in your kitchen
- Crowd-pleaser – Works equally well at holiday dinners or casual weeknight meals
- Secret ingredient bonus – Packed with vitamin A from those sweet potatoes (shh, don’t tell the kids!)
The best part? It smells incredible while baking – like autumn comfort in loaf form.
Ingredients for Honey Butter Sweet Potato Cornbread
Alright, let’s talk ingredients! This recipe keeps things simple, but a few key players make all the difference. Trust me—don’t skimp on the sweet potatoes or that honey butter glaze. Here’s what you’ll need:
- 1 cup cornmeal – The backbone of any good cornbread. I prefer medium-grind for texture, but fine works too.
- 1 cup all-purpose flour – Just enough to give structure without weighing it down.
- 1 tablespoon baking powder – Yes, a full tablespoon! It gives that perfect rise.
- ½ teaspoon salt – Balances the sweetness. Don’t skip it!
- 1 cup mashed sweet potatoes – Freshly mashed, please! Roast or boil them first—none of that canned stuff. The moisture here is everything.
- ⅓ cup honey – The good, sticky kind. Local if you can get it.
- ¼ cup melted butter – Unsalted, and let it cool slightly before mixing.
- 1 egg – Room temp, so it blends smoothly.
- 1 cup milk – Whole milk for richness, but any kind works in a pinch.
Pro tip: Measure the honey in a greased measuring cup—it’ll slide right out!
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets here! Just grab these basics:
- 1 large mixing bowl – For those dry ingredients.
- 1 medium bowl – To whisk up the sweet, gooey wet mixture.
- 8×8-inch baking dish – Or a cast-iron skillet if you’re feeling rustic.
- Whisk & spatula – For mixing. No overworking the batter—gentle folds only!
- Pastry brush – Essential for slathering on that honey butter glaze.
That’s it! Well, besides an oven, of course. Now let’s bake some magic.
How to Make Honey Butter Sweet Potato Cornbread
Alright, let’s get baking! This honey butter sweet potato cornbread comes together in just a few simple steps, but I’ll walk you through each one to make sure yours turns out perfect. Don’t let the fancy name fool you—it’s actually super easy to make!
Preparing the Batter
First things first: grab that big mixing bowl and whisk together your dry ingredients—cornmeal, flour, baking powder, and salt. Give it a good stir so everything’s evenly distributed. Now, in a separate bowl (I use my trusty glass one), mash up those sweet potatoes until they’re smooth as can be. Mix in the honey, melted butter, egg, and milk. This is where the magic starts! Slowly pour the wet mixture into the dry ingredients. Here’s my golden rule: stir just until combined. A few lumps are totally fine—overmixing makes tough cornbread, and we want tender crumbles!
Baking the Cornbread
Pour that gorgeous orange batter into your greased baking dish (it should sizzle slightly when it hits the pan—that’s how you know your oven’s hot enough!). Pop it in a 375°F oven for 20-25 minutes. You’ll know it’s done when the edges pull away from the pan and a toothpick comes out with just a few moist crumbs (not wet batter). Oh, and your kitchen will smell amazing—like sweet, buttery heaven!
Applying the Honey Butter Glaze
Now for the best part—the glaze! While your cornbread’s still warm (not piping hot), whisk together equal parts honey and softened butter. Grab your pastry brush and generously coat the top. The heat helps the glaze seep in, creating this irresistible caramelized crust. Pro tip: poke a few holes in the top with a skewer first—it lets that honey butter goodness soak deeper into every bite!
Let it cool for about 10 minutes before slicing—if you can wait that long! The anticipation is half the fun, and trust me, it’s worth it when you see that golden, glazed perfection.
Tips for Perfect Honey Butter Sweet Potato Cornbread
After making this recipe more times than I can count, I’ve picked up some foolproof tricks that’ll guarantee your cornbread turns out amazing every single time. First – fresh sweet potatoes are non-negotiable. Canned just doesn’t give you that perfect texture or natural sweetness. Roast ’em, mash ’em, and let them cool slightly before mixing into your batter.
Want to adjust the sweetness? Start with 1/3 cup honey in the batter, then taste. Some sweet potatoes are naturally sweeter than others! You can always drizzle extra honey on top after baking if needed.
Watch your bake time like a hawk – overbaking is the enemy of moist cornbread. If your oven runs hot, check at 18 minutes. That toothpick test? Look for moist crumbs, not clean – it’ll keep cooking a bit as it cools.
My secret weapon? Letting the cornbread sit for 30 minutes before baking lets the cornmeal hydrate for an even better texture. But honestly? It’s so good I usually can’t wait that long!
Serving Suggestions
Oh, how I love serving this cornbread! It’s incredible with a big bowl of spicy chili—the sweetness balances the heat perfectly. For Sunday supper? Pair it with roasted chicken and collard greens. But let’s be real: warm from the oven with extra honey butter drizzled on top? That’s breakfast, snack, and dessert sorted!
Storage and Reheating
This honey butter sweet potato cornbread keeps like a dream! Just wrap leftovers tightly in foil or store them in an airtight container at room temperature for 2 days—any longer, pop it in the fridge. To reheat, I microwave slices for 15 seconds or warm them in a 300°F oven for 5 minutes to revive that just-baked magic. The glaze gets all glossy again!
Nutritional Information
Keep in mind – nutrition facts can vary based on your ingredients! But generally, each slice of this honey butter sweet potato cornbread packs vitamin A from the sweet potatoes along with that irresistible honey-kissed goodness. Everything in moderation, right?
Frequently Asked Questions
Q1: Can I substitute canned sweet potatoes?
Oh honey, I wouldn’t recommend it! Fresh roasted sweet potatoes give way better moisture and flavor. But if you’re really stuck, drain canned yams very well and blot with paper towels first.
Q2: My cornbread turned out dense—what happened?
This usually means you overmixed the batter! Stir just until combined—lumps are good. Also check your baking powder’s fresh (it loses potency over time).
Q3: What can I use instead of honey?
Maple syrup works beautifully! For vegan versions, agave nectar does the trick. Just keep the same measurements—the glaze will still caramelize gorgeously.
Q4: Can I make this gluten-free?
Absolutely! Swap the all-purpose flour for 1:1 gluten-free flour blend. The sweet potatoes help keep everything wonderfully moist.
Q5: Why brush the glaze while warm?
That golden moment when the cornbread’s still warm lets the honey butter soak in properly—creating that irresistible crackly top crust we all love!
Final Thoughts
There you have it—my foolproof recipe for honey butter sweet potato cornbread that never fails to impress! Give it a try this weekend and watch how fast it disappears. I’d love to hear how yours turns out—tag me with your baking adventures or leave a comment below. Happy baking, friends!
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Honey Butter Sweet Potato Cornbread – 1 Amazing Moist Masterpiece
- Total Time: 35 mins
- Yield: 8 servings
- Diet: Vegetarian
Description
A delicious twist on classic cornbread, incorporating sweet potatoes and a honey butter glaze for a rich, moist texture and sweet flavor.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup mashed sweet potatoes
- 1/3 cup honey
- 1/4 cup melted butter
- 1 egg
- 1 cup milk
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- In a bowl, mix cornmeal, flour, baking powder, and salt.
- In another bowl, combine mashed sweet potatoes, honey, melted butter, egg, and milk.
- Add wet ingredients to dry ingredients. Stir until just combined.
- Pour batter into the prepared dish. Bake for 20-25 minutes.
- Brush with honey butter while warm. Serve.
Notes
- Use freshly mashed sweet potatoes for best texture.
- Adjust honey to taste.
- Store leftovers covered at room temperature.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Bread
- Method: Baked
- Cuisine: American
