Maple Honey Butter Sweet Potato Cornbread Recipe for Cozy Comfort

Warm maple honey butter gives this sweet potato cornbread a magical touch of comfort that lingers on your palate.

Southern kitchens buzz with excitement when hearty ingredients blend seamlessly.

Rustic cornmeal provides a sturdy foundation for soft, tender crumbs.

Rich sweet potatoes whisper subtle sweetness into each delectable slice.

Subtle spices dance through the batter, creating depth and intrigue.

Homemade bread carries memories of shared moments around family tables.

Crisp edges and tender centers promise a delightful experience that calls you to slice, savor, and smile.

Maple Honey Butter Sweet Potato Cornbread That’s Packed with Flavor

• Combines sweet potato's creamy texture with classic cornbread for an unexpected taste adventure that elevates traditional comfort food.
• Requires simple ingredients and straightforward steps, making this recipe perfect for home cooks of all skill levels who want delicious results without complicated techniques.
• Serves multiple purposes from breakfast side to dinner accompaniment, working beautifully alongside soups, stews, or as a standalone snack that satisfies sweet and savory cravings simultaneously.
• Incorporates nutrient-rich sweet potato, adding natural sweetness and boosting the cornbread's nutritional profile with extra vitamins and fiber compared to standard cornbread recipes.

Ingredients for Maple Honey Butter Sweet Potato Cornbread

• Sweet Potato: Provides moisture and natural sweetness with rich orange color.
• Buttermilk: Adds tanginess and helps create tender texture with acidic properties.
• Butter, Melted: Contributes rich flavor and helps bind ingredients together.
• Eggs: Provide structure and help cornbread rise with binding proteins.
• Honey: Offers natural sweetness and additional moisture to the cornbread.

• All-Purpose Flour: Creates structure and helps hold cornbread together.
• Cornmeal: Gives traditional cornbread texture and authentic corn flavor.
• Sugar: Enhances overall sweetness and helps with browning.
• Baking Powder, Baking Soda: Crucial leavening agents for light and fluffy texture.
• Salt: Balances flavors and enhances overall taste.

• Butter, Softened: Creamy base for spreading on warm cornbread.
• Honey: Adds extra sweetness and complements cornbread flavor.
• Salt: Provides subtle flavor enhancement to honey butter.

How to Bake Maple Honey Butter Cornbread Right

Roast Succulent Sweet Potato

Preheat oven to 400°F (200°C). Pierce sweet potato multiple times with fork. Place potato directly on oven rack. Roast for 45-50 minutes until potato feels soft when squeezed. Remove from oven and let cool completely. Carefully peel skin and mash potato until silky smooth.

Create Cornbread Magic

• Mashed sweet potato
• Buttermilk
• Melted butter
• Honey
• Eggs

• All-purpose flour
• Cornmeal
• Granulated sugar
• Baking powder
• Baking soda
• Salt

Gently fold dry ingredients into wet mixture. Stir until just combined- do not overmix.

Bake Golden Cornbread

Transfer batter into prepared pan. Spread evenly with spatula. Slide pan into preheated oven. Bake 25-30 minutes until top turns golden brown. Check doneness by inserting toothpick- it should come out clean.

Whip Luxurious Honey Butter

• Softened butter
• Honey
• Pinch of salt

Stir until smooth and creamy.

Serve Warm Delight

Allow cornbread to cool 5-10 minutes. Spread honey butter generously across top. Slice into squares. Serve immediately while warm and fragrant.

Pro Tips for Soft, Sweet, Buttery Cornbread

• Boost Sweet Potato Cornbread Perfection
• Mash Smoothly: Use a potato masher or fork to create ultra-smooth sweet potato puree without lumps, ensuring a consistent texture throughout the cornbread.
• Prevent Overmixing: Gently fold dry ingredients into wet ingredients just until combined to maintain a tender, light crumb without developing tough gluten.
• Check Moisture Balance: If the batter seems too thick, add a splash of buttermilk to achieve the perfect, slightly runny consistency for a moist cornbread.
• Customize Sweetness: Adjust honey levels to personal taste, using less for a more savory cornbread or more for a sweeter version that complements the natural sweetness of sweet potatoes.
• Maximize Flavor Depth: Toast cornmeal briefly before mixing to enhance its nutty flavor and add extra complexity to the overall taste profile of the cornbread.

Store and Reheat Sweet Potato Cornbread Without Dryness

• Store leftover cornbread in an airtight container inside the refrigerator for up to 4 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying.
• Seal cornbread slices in freezer-safe bags or containers for maximum 2 months. Separate layers with parchment paper to prevent sticking.
• Warm refrigerated cornbread at 350F for 10-15 minutes, wrapped in aluminum foil to retain moisture. Remove foil during the last 3 minutes for crispy edges.
• Heat individual slices for 15-20 seconds on medium power. Check temperature and avoid overheating to prevent rubbery texture.

What Pairs with Maple Sweet Potato Cornbread

• Rich, sweet cornbread pairs wonderfully with smoky barbecue pulled pork, creating a delightful balance of sweet and savory notes that dance on your palate.
• Serve alongside a crisp, slightly tart apple cider mimosa that cuts through the cornbread's richness while enhancing its honey and maple undertones with a refreshing zest.
• Match with a robust southern-style coleslaw featuring tangy apple cider vinegar dressing, providing a crunchy, acidic contrast that highlights the cornbread's soft, sweet texture.
• Sip on a warm spiced chai latte that mirrors the cornbread's warm spices and complements its sweet maple undertones, creating a cozy flavor harmony perfect for chilly evenings.

Flavor Enhancements for Cornbread with Sweet Potato

• Gluten-Free Version: Replace wheat flour with a gluten-free all-purpose flour blend and use cornmeal certified gluten-free. Maintain the same measurements and baking instructions for a delicious alternative.
• Vegan Sweet Potato Cornbread: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use plant-based buttermilk, and swap butter with coconut oil or vegan butter.
• Savory Herb Cornbread: Add 2 tablespoons of chopped fresh herbs like rosemary, thyme, or chives to the dry ingredients. Reduce honey in the recipe for a more savory profile that pairs wonderfully with soups and stews.
• Low-Sugar Option: Replace sugar with a smaller amount of monk fruit sweetener or reduce honey content. Use unsweetened mashed sweet potato to create a less sweet, more wholesome cornbread variation.

Maple Honey Butter Sweet Potato Cornbread Recipe

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4.6 from 22 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

Warm maple honey butter elevates this Southern-style sweet potato cornbread to delightful new heights. Comfort meets elegance in this simple yet sophisticated side dish that brings family and friends together around the table.

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Ingredients

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Main Ingredients:

• 1 cup (120g) yellow cornmeal
• 1 cup (120g) all-purpose flour
• 1 cup (240g) mashed sweet potato
• 2 large eggs

Liquid Ingredients:

• 1 cup (240 milliliters) buttermilk
• ½ cup (115 grams) unsalted butter, melted
• ⅓ cup (80 milliliters) honey

Seasonings and Leavening Agents:

• ½ cup (100 grams) granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Honey Butter Topping:

• ¼ cup (55 grams) unsalted butter, softened
• 2 tablespoons honey
• Pinch of salt

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Instructions

1. Prepare the sweet potato by piercing it with a fork and roasting at 400F (200C) for 45-50 minutes until completely tender and soft.
2. Once cooled, carefully peel the roasted sweet potato and mash thoroughly until achieving a smooth, consistent texture.
3. Adjust oven temperature to 375F (190C) and thoroughly grease a 9×9-inch baking pan to prevent sticking.
4. In a spacious mixing bowl, vigorously whisk together the mashed sweet potato, buttermilk, melted butter, honey, and eggs until the mixture becomes uniform and silky.
5. In a separate bowl, sift and blend the flour, cornmeal, sugar, baking powder, baking soda, and salt to ensure even distribution of dry ingredients.
6. Gently fold the dry ingredient mixture into the wet ingredients, using delicate strokes to combine until just integrated, taking care not to overmix and maintain the batter’s light consistency.
7. Transfer the batter into the prepared baking pan, smoothing the surface evenly with a spatula to ensure uniform baking.
8. Bake for 25-30 minutes, monitoring until the top turns a rich golden brown and a toothpick inserted into the center emerges clean.
9. While cornbread bakes, create the honey butter by blending softened butter, honey, and a delicate pinch of salt until achieving a creamy, spreadable consistency.
10. Allow the cornbread to rest and cool for 5-10 minutes after removing from the oven to set its structure.
11. Generously spread or drizzle the prepared honey butter over the warm cornbread and serve immediately to enjoy maximum flavor and texture.

Notes

• Roast sweet potatoes ahead of time to enhance their natural sweetness and develop deeper flavors before incorporating into the cornbread batter.
• Use room temperature ingredients like eggs and buttermilk to ensure smoother mixing and more consistent texture in the final cornbread.
• Adjust honey levels for dietary preferences – reduce for less sweetness or substitute with maple syrup for a more complex flavor profile.
• Gently fold dry ingredients to prevent overmixing, which can create tough, dense cornbread instead of the desired light and tender crumb.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 318
• Sugar: 18 g
• Sodium: 212 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 70 mg