You want a cornbread that is moist and sweet.
This isn’t your average dry, crumbly cornbread. It’s rich from sweet potato and topped with honey butter.
It’s the perfect side dish for almost any meal.
What You’ll Need
- All-purpose flour
- Yellow cornmeal
- Granulated sugar
- Brown sugar
- Baking powder
- Baking soda
- Salt
- Cinnamon and nutmeg
- Mashed sweet potato
- Large eggs
- Buttermilk
- Melted unsalted butter
- Honey
Tools You’ll Use
| Tool | Purpose |
|---|---|
| Mixing Bowls | For wet & dry ingredients |
| Whisk | To combine ingredients |
| 9-inch Pan | For baking |
| Spatula | To mix and spread batter |
How to Make Honey Butter Sweet Potato Cornbread
Step 1: Preheat your oven to 400°F (200°C). Grease a 9-inch square or round baking pan.
Step 2: In a large bowl, whisk together the flour, cornmeal, sugars, baking powder, baking soda, salt, and spices.
Step 3: In another bowl, mix the mashed sweet potato, eggs, buttermilk, and melted butter until smooth.
Step 4: Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix.
Step 5: Pour the batter into your prepared pan. Spread it evenly.
Step 6: Bake for 25-30 minutes. A toothpick inserted into the center should come out clean.
Step 7: While the cornbread bakes, mix the melted butter and honey for the topping.
Step 8: As soon as the cornbread comes out of the oven, poke holes all over the top with a fork.
Step 9: Pour the honey butter topping over the hot cornbread. Let it soak in before serving.
Pro Tips
Don’t overmix the batter. A few lumps are okay. Overmixing makes the cornbread tough.
Use full-fat buttermilk. It gives the best flavor and a tender texture.
The honey butter topping is key. Apply it when the cornbread is hot so it absorbs all the way through.
For extra moistness, use freshly baked and mashed sweet potatoes instead of canned.
Substitutions and Variations
| Ingredient | Substitute |
|---|---|
| Buttermilk | Milk + 1 tbsp vinegar |
| Sweet Potato | Canned pumpkin puree |
| Spices | Add ginger or allspice |
| Topping | Add a pinch of sea salt |
You can also add mix-ins like chopped pecans or bacon bits to the batter.
Make-Ahead Tips
You can mix the dry ingredients together and store them in an airtight container for weeks.
The wet ingredients can be mixed a day ahead and kept in the fridge. Just bring them to room temperature before mixing with the dry ingredients.
Leftovers and Storage
Store leftover cornbread in an airtight container at room temperature. It will stay fresh for up to 3 days.
You can also wrap it tightly and refrigerate it for up to a week. Reheat slices in the microwave or a toaster oven.
Meal Pairing Suggestions
This cornbread goes great with chili or a hearty soup.
Serve it alongside fried chicken or BBQ ribs.
It’s also a perfect side for Thanksgiving or any holiday dinner.
Nutritional Information
Nutritional values depend on the exact ingredients used.
This recipe contains gluten, dairy, and eggs.
For a gluten-free version, use a 1-to-1 gluten-free flour blend. For dairy-free, use plant-based butter and a buttermilk alternative.
FAQs
Q1. Can I use a different pan size?
Ans: Yes, but baking times will change. A smaller, deeper pan will need more time. A larger, thinner pan will need less.
Q2. Why did my cornbread come out dry?
Ans: You may have overbaked it or used too much flour. Measure your flour correctly by spooning it into the cup and leveling it.
Q3. Can I freeze this cornbread?
Ans: Yes. Wrap the cooled cornbread tightly in plastic wrap and then foil. It can be frozen for up to 3 months.
Wrapping Up
This recipe is simple and delivers a perfectly moist cornbread every time.
Make it for your next family dinner or gathering.
Let me know how it turned out in the comments below.
