Golden Rustic Maple Honey Butter Sweet Potato Cornbread Recipe

Comfort arrives in a golden, crumbly slice of maple honey butter sweet potato cornbread that melts hearts and warms souls.

Southern kitchens have long celebrated this hearty bread’s rich, complex flavors.

Hearty sweet potato adds depth and moisture to every tender bite.

Maple and honey create a subtle sweetness that dances across the palate with delicate grace.

Cornmeal provides a rustic, grainy texture that speaks of homestyle cooking and farmhouse traditions.

Each forkful promises a delightful blend of sweet and savory notes that transform an ordinary meal into something extraordinary.

You’ll want to savor every crumb of this soulful, comforting bread.

How to Make Maple Honey Cornbread Happen

• Roast the Sweet Potato

Preheat the oven to 400F. Pierce the sweet potato with a fork and roast until tender and soft, about 45-50 minutes. Allow to cool completely, then peel and mash into a smooth consistency.

• Create the Cornbread Mixture

Fire up the oven to 375F and grease a baking pan. Whisk together mashed sweet potato, buttermilk, melted butter, honey, and eggs until silky smooth. In another bowl, mix flour, cornmeal, sugar, baking powder, baking soda, and salt. Gently fold dry ingredients into wet mixture, being careful not to overmix.

• Bake the Cornbread

Transfer batter into the prepared pan, spreading evenly. Pop into the oven and bake for 25-30 minutes until the top turns a gorgeous golden brown and a toothpick comes out clean when inserted.

• Whip Up the Honey Butter

While cornbread bakes, blend softened butter, honey, and a tiny pinch of salt in a small bowl until creamy and well combined.

• Serve and Enjoy

Let the cornbread rest for 5-10 minutes. Spread or drizzle with the luscious honey butter, slice, and serve while still warm for maximum deliciousness.

Cornbread Enhancements You Didn’t Know You Needed

• Pierce the sweet potato multiple times to ensure even cooking and prevent potential explosions. Opt for organic sweet potatoes for the most robust flavor and nutrition.
• Prepare the mashed sweet potato and honey butter a day in advance to save time during meal preparation. Store them separately in airtight containers in the refrigerator.
• Swap wheat flour with a gluten-free blend or almond flour to make this cornbread suitable for those with gluten sensitivities. Add xanthan gum for better texture and binding.
• Experiment with mix-ins like chopped pecans, crispy bacon bits, or fresh herbs like rosemary and thyme to elevate the cornbread's taste profile. Fold these ingredients gently into the batter just before baking.
• Replace buttermilk with coconut milk or almond milk, and use plant-based butter alternative for the honey butter. This modification ensures the recipe works for those avoiding dairy products while maintaining a rich, moist texture.

Serve That Cornbread with Style

• Southern Comfort Pairing: Serve this sweet potato cornbread alongside hearty chili, creamy chicken stew, or slow-cooked pulled pork for a delightful comfort food experience that warms the soul.
• Breakfast Bliss: Transform this cornbread into a morning treat by toasting slices and topping with extra maple honey butter, fresh berries, or a dollop of Greek yogurt for a satisfying breakfast.
• Picnic Perfect Companion: Pack slices for outdoor gatherings, potlucks, or picnics – this cornbread travels well and pairs beautifully with grilled meats, summer salads, or as a standalone snack that everyone will love.
• Dessert Transformation: Crumble slightly cooled cornbread into a parfait glass, layer with whipped cream, caramel sauce, and chopped nuts for an unexpected and delicious dessert twist that surprises and delights.

How to Keep Cornbread Soft and Savory

• Store cornbread in an airtight container inside the refrigerator for up to 5 days. Wrap tightly with plastic wrap or aluminum foil to maintain moisture and prevent drying out.
• Slice cornbread, separate layers with parchment paper, and freeze in a sealed freezer bag for maximum 3 months. Thaw at room temperature or gently warm in the oven for best texture restoration.
• Keep honey butter in a sealed container within the refrigerator for 7-10 days. Allow butter to soften at room temperature before serving to regain smooth spreading consistency.
• Fresh cornbread stays delicious at room temperature for 1-2 days when covered with a clean kitchen towel. Place in a cool, dry spot away from direct sunlight to maintain optimal flavor and softness.

FAQs

• Are sweet potatoes necessary for this cornbread recipe?

Sweet potatoes add moisture, natural sweetness, and a rich orange color to the cornbread. They create a more tender and flavorful bread compared to traditional cornbread recipes.

• Can I use regular milk instead of buttermilk?

While you can substitute regular milk, buttermilk provides a tangier flavor and helps create a more tender texture. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

• How do I know when the cornbread is fully baked?

The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean. It typically takes 25-30 minutes in a 375F oven. The edges should also be slightly pulling away from the sides of the pan.

• What makes the honey butter special?

The honey butter adds a luxurious, sweet finish to the cornbread. By combining softened butter with honey and a pinch of salt, you create a smooth, spreadable topping that enhances the bread’s natural flavors and provides an extra layer of richness.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: 318 kcal

Servings: 8

What You’ll Need for Sweet Potato Cornbread

• Sweet Potato: Vibrant orange veggie that adds rich, earthy sweetness and incredible moisture to the cornbread.
• Buttermilk: Tangy dairy ingredient that helps create a tender, soft texture with subtle tang.
• Eggs: Binding agent that provides structure and helps ingredients hold together perfectly.
• Melted Butter: Delivers rich flavor and helps create a golden, delectable crust.
• Honey: Natural sweetener that brings complex, floral notes and beautiful golden color.

• All-Purpose Flour: Provides essential structure and helps create perfect cornbread consistency.
• Cornmeal: Core ingredient that gives authentic corn flavor and characteristic grainy texture.
• Sugar: Enhances overall sweetness and balances savory corn notes.
• Baking Powder, Baking Soda: Essential leavening agents that help cornbread rise and become fluffy.
• Salt: Amplifies all other flavors and balances sweetness.

• Softened Butter: Creamy base that creates luxurious, spreadable topping.
• Honey: Adds extra layer of sweetness and complements cornbread's flavor profile.
• Salt: Tiny pinch balances and elevates honey butter's overall taste.

Gear That Helps Cornbread Rise and Shine

• Large mixing bowl: Essential for combining wet and dry ingredients smoothly.
• 9×9-inch baking pan: Perfect for creating evenly baked cornbread.
• Whisk: Helps blend wet ingredients quickly and eliminate lumps.
• Measuring cups and spoons: Crucial for accurate ingredient proportions.
• Fork: Needed for pricking sweet potato before roasting.
• Small bowl: Used for preparing honey butter mixture.
• Toothpick: Helps check cornbread doneness by testing center.
• Wooden spoon or spatula: Great for folding ingredients gently.

Rustic Maple Honey Butter Sweet Potato Cornbread

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4.5 from 17 reviews

• Total Time: 40 minutes
• Yield: 9 1x

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Description

Maple honey butter sweet potato cornbread blends Southern comfort with rustic charm. Hearty ingredients meld into a golden, moist masterpiece that nourishes and delights you with each comforting bite.

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Ingredients

Scale 1x2x3x

• 1 cup (120 g) yellow cornmeal
• 1 cup (120 g) all-purpose flour
• 1 cup (240 g) mashed sweet potato
• 2 large eggs
• 1 cup (240 ml/8 fl oz) buttermilk
• ½ cup (115 g/4 oz) unsalted butter, melted
• ⅓ cup (80 ml/2.7 fl oz) honey
• ½ cup (100 g/3.5 oz) granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup (55 g/2 oz) unsalted butter, softened
• 2 tbsps honey
• Pinch of salt

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Instructions

1. Roast Sweet Potato: Pierce sweet potato and roast at 400F (200C) for 45-50 minutes until completely tender, then cool and mash into a smooth consistency.
2. Prepare Baking Setup: Adjust oven to 375F (190C) and thoroughly grease a 9×9-inch baking pan to prevent sticking.
3. Combine Wet Ingredients: Whisk mashed sweet potato, buttermilk, melted butter, honey, and eggs into a uniform, silky mixture in a large mixing bowl.
4. Integrate Dry Ingredients: Sift and blend flour, cornmeal, sugar, baking powder, baking soda, and salt in a separate bowl, then gently fold into wet ingredients with minimal mixing to maintain light texture.
5. Bake Cornbread: Pour batter into prepared pan, smoothing the surface evenly, and bake for 25-30 minutes until the top turns golden brown and a toothpick comes out clean.
6. Create Honey Butter: While cornbread bakes, blend softened butter, honey, and a pinch of salt into a creamy, spreadable mixture.
7. Serve and Enjoy: Allow cornbread to rest 5-10 minutes after baking, then generously spread or drizzle honey butter over the warm bread and serve immediately.

Notes

• Roast Sweet Potato Precisely: Pierce potato evenly with fork to allow steam escape and prevent potential bursting during roasting, ensuring uniform softness and smooth mashing.
• Control Mixing Technique: Fold dry ingredients gently into wet mixture using minimal strokes to prevent gluten development, which could make cornbread dense and tough instead of tender and light.
• Check Baking Doneness Carefully: Insert toothpick at multiple center points to confirm complete baking, as sweet potato moisture can impact overall cooking time and consistency.
• Customize Butter Variations: Experiment with maple butter by replacing some honey with pure maple syrup for enhanced depth of flavor, or add cinnamon for warmth and complexity in the honey butter.

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

Nutrition

• Serving Size: 9
• Calories: 250
• Sugar: 13 g
• Sodium: 200 mg
• Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 50 mg