This Maple Honey Butter Sweet Potato Cornbread is a delightful twist on classic cornbread, combining the natural sweetness of mashed sweet potatoes with a rich, golden crumb. Topped with a luscious maple honey butter, this recipe is perfect for holiday meals, cozy dinners, or anytime you want to indulge in something sweet and savory. The combination of honey, maple syrup, and butter creates a flavor profile that’s both comforting and irresistible.
📋 Ingredients
For the Cornbread:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato, baked and mashed)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup honey
- 2 tablespoons maple syrup
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup melted butter
- 1 cup buttermilk
For the Maple Honey Butter:
- ¼ cup honey
- 2 tablespoons maple syrup
- ½ cup softened butter
👩🍳 Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C) .
- Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the cornmeal , flour , baking powder , and salt until evenly combined.
Step 3: Prepare the Wet Ingredients
- In another bowl, blend the mashed sweet potatoes , eggs , melted butter , buttermilk , honey , and maple syrup until smooth.
Step 4: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until the batter is combined—do not overmix, as this can make the cornbread dense.
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 into the center comes out clean.
Step 6: Make the Maple Honey Butter
- In a small mixing bowl, combine the softened butter , honey , and maple syrup .
- Mix until smooth and creamy. Set aside until ready to serve.
Step 7: Serve and Enjoy
- Let the cornbread cool for a few minutes before slicing.
- Serve warm with a generous dollop of maple honey butter on top. Enjoy every bite of this sweet, savory, and buttery treat!
Tips for Success
- Sweet Potato Prep: To bake sweet potatoes, pierce them with a fork and roast at 400°F (200°C) for 45–60 minutes, or until tender. Let them cool, then peel and mash.
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes to thicken.
- Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days . Reheat slices in the oven or microwave for best results.
- Freezing: Wrap individual slices of cornbread in plastic wrap and freeze for up to 3 months . Thaw at room temperature and reheat before serving.
- Maple Honey Butter Storage: Store the butter in an airtight container in the refrigerator for up to 1 week . Let it soften at room temperature before serving.
Why You’ll Love This Recipe
This Maple Honey Butter Sweet Potato Cornbread is a celebration of flavors and textures. The natural sweetness of the mashed sweet potatoes pairs beautifully with the earthy cornmeal and the subtle tang of buttermilk. The maple honey butter takes it to the next level, adding a rich, creamy finish that melts perfectly into the warm cornbread. Whether you’re serving it as a side dish for Thanksgiving dinner or simply enjoying it with a cup of tea, this recipe is sure to delight. Dive into this golden, buttery goodness and let it become a staple in your kitchen!
⏱ Time
- Preparation Time: 15 minutes
- Cooking Time: 25–30 minutes
- Total Time: ~40–45 minutes
🍽 Servings:
8 servings
🔥 Calories (Approximate):
~250 kcal per serving (varies based on portion size and toppings)
