Fluffy Maple Honey Butter Sweet Potato Cornbread Recipe

Crispy edges and pillowy centers make this maple honey butter sweet potato cornbread a magical side dish that surprises everyone at the table.

Southern kitchens have long celebrated cornbread, but this version brings unexpected richness through velvety sweet potatoes.

maple syrup and honey weave delicate sweetness throughout each tender crumb, creating a harmonious blend of comfort and sophistication.

Breaking open a warm slice and watching golden butter melt into those rustic peaks and valleys.

Seasonal ingredients transform an ordinary recipe into something extraordinary, inviting you to savor each delectable bite.

Home cooks seeking a crowd-pleasing accompaniment will find this cornbread irresistibly delicious and remarkably simple to prepare.

Gather around and let the aroma of this cornbread draw everyone closer to the table.

Sweet Reasons to Try Maple Honey Butter Sweet Potato Cornbread

• Unlock Sweet Potato Magic: Transform ordinary cornbread into a vibrant, nutrient-packed delight by incorporating roasted sweet potato, adding natural sweetness and rich orange color that makes every slice visually stunning.
• Honey Butter Bliss: Elevate the cornbread experience with a luxurious honey butter that melts perfectly into warm slices, creating an irresistible combination of sweet, creamy, and comforting flavors that dance on your taste buds.
• Quick and Foolproof Baking: Achieve bakery-quality cornbread with minimal effort using simple techniques that guarantee a tender, moist texture and golden-brown top, making this recipe perfect for home bakers of all skill levels.
• Versatile Crowd-Pleaser: Enjoy this cornbread as a delectable side dish for barbecues, holiday meals, or cozy weeknight dinners, appealing to both kids and adults with its approachable and delicious profile.

Simple Ingredients for Maple Sweet Potato Cornbread

Main Ingredients:

• Sweet Potato: Adds moisture and rich orange color to the cornbread, creating a smooth texture.
• Cornmeal: Provides the classic cornbread texture and authentic corn flavor.
• Flour: Helps bind the ingredients and create a tender crumb.
• Buttermilk: Adds tanginess and helps create a soft, light cornbread.

• Eggs: Bind the ingredients and provide structure to the cornbread.
• Butter, Melted: Adds richness and helps create a moist texture.
• Honey: Brings natural sweetness and depth of flavor.

• Baking Powder, Baking Soda: Help the cornbread rise and become fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Butter, Softened: Creates a creamy, spreadable topping.
• Honey: Adds extra sweetness and complements the cornbread.

Easy Guide to Making Sweet Potato Cornbread

Step 1: Roast the Sweet Potato

Crank your oven to a toasty 400F. Grab a sweet potato and give it some fork punctures to prevent any potential potato explosions. Slide the potato into the oven and let it bake for about 45-50 minutes until it’s super soft and tender. Once done, pull it out and let it cool down. Peel off the skin and mash that beautiful orange goodness until it’s silky smooth.

Step 2: Mix the Cornbread Magic

Fire up the oven to 375F and grab a 9×9-inch baking pan. Give it a quick grease to prevent any sticky situations. In a big mixing bowl, whisk together your velvety sweet potato mash, buttermilk, melted butter, golden honey, and eggs until everything looks harmoniously blended.

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

Gently fold the dry ingredients into the wet mixture. Be gentle – overmixing is a cornbread crime!

Step 3: Bake to Perfection

Pour that luscious batter into your prepared pan, spreading it evenly like a delicious blanket. Slide it into the oven and bake for 25-30 minutes. You’ll know it’s ready when the top turns a gorgeous golden brown and a toothpick comes out clean.

Step 4: Whip Up Honey Butter Bliss

While your cornbread is baking, create a quick honey butter. Grab softened butter, pure honey, and a tiny pinch of salt. Stir until it’s smooth and dreamy.

Step 5: Serve and Enjoy

Let the cornbread rest for 5-10 minutes. Spread that incredible honey butter on top, slice, and serve while it’s warm. Prepare for a flavor explosion!

Handy Hints for Soft and Sweet Cornbread

• Roast Sweet Potato Perfectly: Pierce the potato multiple times to ensure even cooking and prevent bursting during roasting.
• Prevent Overmixing Batter: Gently fold dry ingredients into wet ingredients just until combined to keep cornbread tender and light, avoiding tough texture.
• Customize Sweetness Level: Adjust honey amount in both cornbread and butter to match your preferred sweetness, making the recipe adaptable to different taste preferences.
• Boost Nutritional Value: Swap some all-purpose flour with whole wheat flour for added fiber and nutrients without compromising the bread's delicate texture.
• Storage Secret: Wrap cooled cornbread tightly in plastic wrap or store in an airtight container to maintain moisture and freshness for 2-3 days at room temperature.

Keep Maple Sweet Potato Cornbread Fresh for Later

• Refrigerate: Store cornbread in an airtight container for up to 4 days, keeping it wrapped tightly to prevent drying out.
• Freeze: Wrap individual slices or whole cornbread in plastic wrap, then place in a freezer bag. Freeze for maximum 2 months to maintain best texture and flavor.
• Reheat Oven Method: Warm slices at 350F (175C) for 5-7 minutes, covering with foil to prevent excessive browning and preserve moisture.
• Microwave Quick Tip: Heat individual slices for 15-20 seconds, checking to avoid overheating and maintaining soft texture.

Tasty Pairings for Sweet Potato Cornbread

• Pair with Smoky Southern Comfort: Serve this sweet potato cornbread alongside pulled pork or barbecue chicken. The rich, sweet flavors complement the smoky meat perfectly, creating a harmonious southern-style feast.
• Elevate with Creamy Beverage Companions: Enjoy with a cold glass of buttermilk or a warm chai latte. These drinks balance the cornbread's sweetness and highlight its complex flavor profile, adding a delightful contrast.
• Create a Harvest-Inspired Spread: Combine with roasted butternut squash soup or a hearty chili. The cornbread's sweet potato base and honey butter will enhance the warm, comforting notes of these autumnal dishes, making each bite more satisfying.
• Match with Tangy Cheese Selections: Serve with crumbled goat cheese or sharp cheddar on the side. The tangy, creamy cheese cuts through the cornbread's sweetness, creating a balanced and exciting flavor experience.

Easy Twists on Sweet Potato Cornbread

• Spicy Jalapeño Kick: Add finely chopped jalapeños to the batter for a zesty, warming heat that complements the sweet potato's natural sweetness. The peppers bring a vibrant green color and bold flavor profile to the classic cornbread.
• Cheddar Cheese Fusion: Mix in shredded sharp cheddar cheese before baking to create a savory, rich version of the cornbread. The melted cheese adds a creamy texture and tangy depth that pairs perfectly with the maple honey butter.
• Pecan Crunch Edition: Fold chopped toasted pecans into the batter for a nutty, crunchy texture. Sprinkle additional pecans on top before baking to create a beautiful golden-brown crust with added crunch and earthy flavor.
• Rosemary Herb Infusion: Incorporate finely chopped fresh rosemary into the cornbread batter for an aromatic, herbaceous twist. The rosemary's piney notes will elevate the sweet potato's natural warmth and complement the honey butter's sweetness.

All Your Questions About Sweet Potato Cornbread Answered

• Why use sweet potato in cornbread?

Sweet potato adds incredible moisture, natural sweetness, and rich nutrients to the cornbread. It creates a more tender texture and gives the bread a beautiful golden-orange color that makes the cornbread extra special.

• Can I use canned sweet potato instead of roasting?

Absolutely! If you’re short on time, use canned sweet potato puree. Just make sure it’s plain without added sugars or spices. Drain any excess liquid and measure the same amount as the roasted sweet potato.

• What makes this cornbread different from traditional recipes?

This version elevates classic cornbread by incorporating sweet potato for extra moisture and flavor, and by adding a delicious honey butter topping. The combination of sweet potato, honey, and butter creates a more complex and indulgent cornbread experience compared to standard recipes.

• Is this cornbread considered sweet or savory?

It’s a perfect balance between sweet and savory. The cornmeal provides a traditional savory base, while the sweet potato and honey add a subtle sweetness that isn’t overpowering, making it versatile for different meals and occasions.

Maple Honey Butter Sweet Potato Cornbread Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 33 reviews

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

Print Recipe

Pin Recipe

Description

Maple honey butter elevates this Southern-style “Maple Honey Butter Sweet Potato Cornbread” into a delightful comfort classic. Warm spices and creamy sweet potato blend seamlessly, promising a golden slice that brings Southern hospitality right to your table.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup (240g) mashed sweet potato
• 1 cup (240 milliliters) buttermilk
• 1 cup (120 grams) all-purpose flour
• 1 cup (170 grams) yellow cornmeal
• 2 large eggs

Binding and Sweetening Ingredients:

• ½ cup (115 grams) unsalted butter, melted
• ⅓ cup (80 milliliters) honey
• ½ cup (100 grams) granulated sugar

Leavening and Seasoning Ingredients:

• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Initiate sweet potato preparation by piercing whole potato and roasting in a preheated 400F (200C) oven for 45-50 minutes until tender.
2. Remove sweet potato from oven, allow cooling completely, then carefully peel and mash into a silky, uniform consistency.
3. Adjust oven temperature to 375F (190C) and thoroughly grease a 9×9-inch baking pan with butter or cooking spray.
4. In a generously sized mixing bowl, vigorously whisk mashed sweet potato, buttermilk, melted butter, honey, and eggs until achieving a smooth, integrated mixture.
5. Create a separate bowl for dry ingredients, combining flour, cornmeal, sugar, baking powder, baking soda, and salt with gentle, precise movements.
6. Gradually introduce dry ingredient mixture into wet ingredients, folding delicately to prevent overmixing and maintain a light, airy texture.
7. Transfer batter into prepared baking pan, spreading evenly with a spatula to ensure uniform distribution.
8. Position pan in preheated oven and bake for 25-30 minutes, monitoring until top transforms into a golden-brown hue and a toothpick emerges clean when inserted.
9. During baking, craft honey butter by blending softened butter, honey, and a delicate pinch of salt until achieving a smooth, luxurious spread.
10. After removing cornbread from oven, allow 5-10 minutes of cooling time to stabilize structure.
11. Serve cornbread warm, generously adorned with freshly prepared honey butter, inviting a delectable sensory experience.

Notes

• Swap sweet potato for canned pumpkin or butternut squash for a quick alternative when fresh sweet potatoes aren’t available.
• Ensure ingredients are at room temperature to help them blend smoothly and create a more consistent cornbread texture.
• Use stone-ground cornmeal for a more authentic, rustic flavor and slightly coarser texture that enhances the cornbread’s traditional character.
• Make this recipe gluten-free by substituting the all-purpose flour with a gluten-free blend, maintaining the same measurement for a seamless adaptation.

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

Nutrition

• Serving Size: 8
• Calories: 292
• Sugar: 14g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 59mg