Honey Butter Cornbread

My Honey Butter Sweet Potato Cornbread puts a tasty spin on regular cornbread, making it super moist with sweet potatoes and honey for natural sweetness. Check out what you'll need to whip up this cozy treat.

What You'll Need

• 1 cup mashed sweet potatoes: Keeps everything moist and brings natural sweetness plus softness to your cornbread.
• 1/2 cup melted butter: Gives that rich, buttery goodness throughout.
• 1 cup buttermilk: Makes everything tender and adds a little tang.
• 2 large eggs: Holds everything together and builds the cornbread structure.
• 1 cup yellow cornmeal: Brings that classic cornbread taste and texture we all love.
• 1 cup all-purpose flour: Works with the cornmeal to create a nice soft bite.
• 1 tablespoon baking powder: Gets your cornbread nice and fluffy.
• 1/2 teaspoon salt: Balances the sweet stuff and boosts all flavors.
• 1/4 cup honey: Makes the cornbread sweeter and works with the potato flavor.
• 1/2 cup softened butter (for the butter): Combines with honey for your spread.
• 1/4 cup honey (for the butter): Creates that yummy honey butter topping.

How To Make It

Step 1:

Get your oven hot at 375°F (190°C). Grease a baking dish or pop in some liner to get ready for your batter.

Step 2:

Grab a big bowl and mix your dry stuff: cornmeal, flour, baking powder, and salt. Give it a good stir so everything's well mixed.

Step 3:

In another bowl, blend your mashed sweet potatoes, eggs, melted butter, and buttermilk until smooth. Make sure those potatoes are super smooth for the best texture.

Step 4:

Pour your wet mix into the dry stuff bit by bit, stirring gently just until mixed. Don't go crazy stirring or you'll end up with tough cornbread.

Step 5:

Dump your batter into your ready baking dish and smooth the top with a spatula so it cooks evenly.

Step 6:

Stick it in the hot oven for 25-30 minutes. It's done when you poke it with a toothpick and nothing sticks, plus the top turns golden.

Step 7:

While that's cooking, make your honey butter by mixing the soft butter and honey in a small bowl until they're totally combined.

Step 8:

Let your finished cornbread cool a bit after baking. Enjoy it warm with a big smear of that honey butter for extra yumminess.

How to Serve and Store

Enjoy this Sweet Potato Cornbread warm from the oven with a big dollop of freshly made honey butter. It tastes amazing with chunky soups, hearty stews, or spicy chili. Any extras can stay in a sealed container on your counter for 2 days, or in the fridge for up to 5 days. When you want more, just zap a slice in the microwave for 10-15 seconds or warm it in a 300°F oven for a bit.

Quick Tips

The buttermilk really makes your cornbread soft and the slight tang works great with the sweet stuff. You can add more or less honey depending on how sweet you like things. Out of sweet potatoes? Try canned pumpkin instead, but know it'll taste a bit different.

Pro Chef Advice

Carla Hall says you should really mash those sweet potatoes super smooth to avoid any chunks in your batter. Ree Drummond thinks a tiny bit of cinnamon makes the sweet potato flavor pop even more. Bobby Flay says to grab the good honey for your butter spread to get the tastiest results.