Cornbread is a staple in my kitchen, but this Buttermilk Honey Butter Sweet Potato Cornbread takes it to another level. With its rich, moist texture and the perfect balance of sweetness, this cornbread is an absolute delight. Whether you’re serving it as a comforting side dish, a holiday treat, or simply enjoying a warm slice with honey butter, this recipe is sure to impress.
A Perfectly Moist and Flavorful Cornbread
Sweet potatoes bring natural sweetness and a beautiful golden hue, making this cornbread irresistibly soft and moist. The combination of buttermilk and honey enhances the flavor, creating a light yet tender crumb. The slight tang of buttermilk balances the sweetness, while melted butter ensures every bite is rich and indulgent.
Ingredients for Buttermilk Honey Butter Sweet Potato Cornbread
To make this deliciously moist and flavorful sweet potato cornbread, you’ll need a combination of simple yet essential ingredients. Each component plays a key role in ensuring a soft, tender crumb with the perfect balance of sweetness.
For the Sweet Potato Cornbread:
- 1 cup mashed sweet potatoes – Adds natural sweetness and moisture, giving the cornbread a rich, soft texture.
- 1 cup yellow cornmeal – Provides the signature cornbread texture with a slightly grainy bite.
- 1 cup all-purpose flour – Helps create a structured yet tender crumb.
- 1/4 cup honey – Enhances the natural sweetness while adding depth of flavor.
- 1 tablespoon baking powder – Ensures the cornbread rises beautifully and remains fluffy.
- 1/2 teaspoon salt – Balances the sweetness and enhances the flavors.
- 2 large eggs – Helps bind the ingredients together and contributes to a soft, airy texture.
- 1/2 cup melted butter – Adds richness and a buttery taste to every bite.
- 1 1/4 cups buttermilk – Provides a slight tang and keeps the cornbread moist while helping with leavening.
For the Honey Butter:
- 1/4 cup honey – Adds a naturally sweet and floral touch to the butter.
- 1/2 cup softened butter – Creates a smooth, creamy spread that melts perfectly over warm cornbread.
How to Make Buttermilk Honey Butter Sweet Potato Cornbread
This sweet potato cornbread comes together quickly with just a few easy steps. Follow along to create a deliciously moist and flavorful treat.
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a baking dish or line it with parchment paper to prevent sticking and ensure easy cleanup.
Step 2: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. This ensures even distribution of the leavening agent and prevents clumps in the batter.
Step 3: Mix the Wet Ingredients
In a separate bowl, combine the mashed sweet potatoes, eggs, melted butter, and buttermilk. Stir until smooth and well incorporated.
Step 4: Combine Wet and Dry Ingredients
Slowly add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing, as this can make the cornbread dense instead of light and fluffy. The batter should be thick but pourable.
Step 5: Bake the Cornbread
Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 6: Prepare the Honey Butter
While the cornbread bakes, make the honey butter by mixing softened butter and honey in a small bowl until smooth. Set aside until ready to serve.
Step 7: Serve and Enjoy
Once the cornbread is done baking, let it cool slightly before slicing. Serve warm with a generous spread of honey butter for a deliciously sweet and buttery finish
How Long to Bake Sweet Potato Cornbread
The baking time for sweet potato cornbread depends on the size of your baking dish and the thickness of the batter. Follow these general guidelines to ensure a perfectly baked, golden, and fluffy cornbread:
- Standard 9×9-inch pan – Bake for 25-30 minutes at 375°F (190°C).
- Muffin tin – Bake for 15-18 minutes, checking with a toothpick for doneness.
- Cast iron skillet – Bake for 30-35 minutes, as the thicker batter takes slightly longer to cook through.
To check for doneness, insert a toothpick in the center—if it comes out clean or with a few moist crumbs, the cornbread is ready. The top should be golden brown with slightly crisp edges.
How to Store Leftover Cornbread
If you have leftovers, here’s how to store and enjoy them later while keeping the cornbread moist and flavorful:
Room Temperature:
- Store in an airtight container at room temperature for up to 2 days.
- If the cornbread has honey butter on top, refrigerate it instead to prevent spoilage.
Refrigerator:
- Wrap leftover slices in plastic wrap or place them in an airtight container.
- Store for up to 5 days in the refrigerator.
- Reheat in the oven at 300°F (150°C) for 5-10 minutes or microwave in 10-second bursts until warm.
Freezer:
- Wrap each piece individually in plastic wrap and place in a freezer-safe bag.
- Store for up to 2 months.
- Thaw at room temperature before reheating.
Tips for the Best Sweet Potato Cornbread
- Use Fresh Sweet Potatoes – Roast or steam your sweet potatoes for the best flavor and texture. Avoid canned sweet potatoes, which may contain added sugars.
- Don’t Overmix the Batter – Stir until just combined. Overmixing can lead to dense, dry cornbread.
- Adjust Sweetness to Taste – If you prefer a sweeter cornbread, increase the honey slightly. If you like it less sweet, reduce the honey or use unsweetened mashed sweet potatoes.
- Use a Cast Iron Skillet for a Crisp Crust – Baking cornbread in a preheated cast iron skillet creates a beautifully crisp edge with a soft, tender center.
- Add Texture – For extra texture, try adding chopped pecans, walnuts, or a sprinkle of coarse sugar on top before baking.
- Pair with Savory Dishes – This cornbread complements hearty stews, chili, roasted meats, or even a simple pat of butter with a drizzle of honey.
Buttermilk Honey Butter Sweet Potato Cornbread
- Total Time: 35-40 minutes
- Yield: 9 servings 1x
Description
This Buttermilk Honey Butter Sweet Potato Cornbread is moist, slightly sweet, and full of rich flavors. With the natural sweetness of mashed sweet potatoes, the tang of buttermilk, and a drizzle of honey, it’s a perfect side dish or a delicious treat on its own. Topped with smooth honey butter, every bite is warm, comforting, and irresistibly good
Ingredients
For the Cornbread:
- 1 cup mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup melted butter
- 1 1/4 cups buttermilk
For the Honey Butter:
- 1/4 cup honey
- 1/2 cup softened butter
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish or line it with parchment paper for easy cleanup.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- In another bowl, mix mashed sweet potatoes, eggs, melted butter, and buttermilk until smooth.
- Add the wet ingredients to the dry mixture and stir gently until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- While the cornbread bakes, prepare the honey butter by mixing softened butter and honey until smooth.
- Let the cornbread cool slightly before slicing. Serve warm with a generous spread of honey butter.
Notes
- For a more savory version, reduce the honey and add shredded cheese or fresh herbs.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- To freeze, wrap slices individually and store for up to 2 months. Thaw before reheating.
- Bake in a muffin tin for 15-18 minutes if making cornbread muffins.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
Frequently Asked Questions
1. Can I Make This Cornbread Without Buttermilk?
Yes! If you don’t have buttermilk, you can make a simple substitute. Mix 1 1/4 cups of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This mimics the tangy flavor and acidity of buttermilk, helping the cornbread stay moist and tender.
2. How Can I Make This Cornbread More Savory?
To make a more savory version, reduce the honey to 1-2 tablespoons and add:
- 1/2 cup shredded cheddar cheese for richness.
- 1/4 teaspoon smoked paprika or cayenne pepper for a subtle kick.
- Chopped fresh herbs like thyme or rosemary for an earthy touch.
This turns the cornbread into a great side dish for soups, stews, or grilled meats.
3. Can I Use a Different Type of Flour?
Yes! While all-purpose flour gives the best texture, you can experiment with:
- Whole wheat flour – Creates a denser, slightly nuttier cornbread.
- Gluten-free flour blend – Works as a 1:1 substitute for a gluten-free version.
- Almond flour (partial substitution) – Swap up to 1/2 cup of flour for almond flour to add extra moisture and a subtle nutty flavor.
4. What’s the Best Way to Serve Sweet Potato Cornbread?
This cornbread is delicious on its own, but it pairs perfectly with:
- A drizzle of extra honey for natural sweetness.
- Honey butter or cinnamon butter for an extra layer of flavor.
- Savory dishes like chili, soups, or roasted meats for a balance of flavors.
- A side of fresh fruit or yogurt for a wholesome breakfast option