Introduction

Oh, remember those cozy kitchen afternoons, the smell of something sweet baking, and that feeling of pure comfort? That’s exactly what comes to mind when I think about this Maple Honey Butter Sweet Potato Cornbread. It’s more than just a recipe; it’s a warm hug in a pan, a delightful twist on a classic that’s so incredibly easy to whip up, even on a busy weeknight. Seriously, the combination of sweet potato and that maple-honey goodness is pure magic!

Why You’ll Love This Recipe

Fast & Easy: Seriously, you’ll have this batter mixed and in the oven before you know it. No fancy techniques required!
Giftable Goodness: Imagine bringing a warm pan of this to a friend or neighbor. It’s the ultimate homemade gift that shows you care.
Crowd-Pleaser Extraordinaire: Whether it’s a potluck, a holiday meal, or just a family dinner, this cornbread is guaranteed to be a hit. Everyone will be asking for the recipe!
Versatile Delight: It’s perfect as a side dish for chili, BBQ, or fried chicken, but honestly, I love a slice of it all on its own with that glorious maple honey butter.

Ingredients

Let’s gather our goodies! The beauty of this recipe is that most of these are pantry staples.

1 cup mashed sweet potatoes: The star of the show! Make sure they’re nicely mashed, no big lumps allowed. You can bake or boil your sweet potato until tender.
1 cup yellow cornmeal: This gives us that classic cornbread texture and flavor we all adore.
1 cup all-purpose flour: Our trusty binder.
1/4 cup honey: For a touch of natural sweetness that pairs beautifully with the sweet potato.
2 tablespoons maple syrup: Bringing in those warm, cozy notes we love. Pure maple syrup is best here!
1 tablespoon baking powder: This is what makes our cornbread nice and fluffy.
1/2 teaspoon salt: To balance all the sweetness and bring out the flavors.
1/2 teaspoon ground cinnamon (optional): If you’re feeling a little extra, cinnamon adds a wonderful warmth.
2 large eggs: Our binders and enrichers.
1/2 cup milk (or buttermilk): Buttermilk will give it an extra tender crumb, but regular milk works perfectly too.
1/2 cup unsalted butter, melted and slightly cooled: For richness and that melt-in-your-mouth texture. Make sure it’s not too hot when you add it to the eggs!

For the Dreamy Maple Honey Butter (Optional, but highly recommended!):

1/4 cup unsalted butter, softened: Room temperature is key for easy mixing.
1 tablespoon honey: More of that lovely sweetness.
1 tablespoon maple syrup: To amp up the maple goodness.
Pinch of salt: Just a tiny bit to make all the flavors sing.

How to Make It

Alright, let’s get baking! This is where the magic happens.

First things first, let’s get that oven preheating. Set it to 375°F (190°C). While it’s warming up, grab your 8×8 inch baking pan or your trusty 10-inch cast iron skillet. Give it a good grease and flour – this will ensure our cornbread doesn’t stick one bit.
In a big bowl, let’s get our wet ingredients together. Add the mashed sweet potatoes, honey, maple syrup, eggs, milk, and that lovely melted butter. Grab a whisk and give it a good whirl until everything is nicely combined. No need to go crazy, just make sure it’s all blended.
Now, in a separate, medium-sized bowl, let’s whisk together our dry ingredients. This includes the cornmeal, all-purpose flour, baking powder, salt, and that optional cinnamon if you’re using it. Whisking them together before adding them to the wet ingredients helps distribute the leavening agent evenly, leading to a better rise.
Here’s the crucial part: gently add the dry ingredients to the wet ingredients. Stir them together just until combined. I really mean it – don’t overmix! A few little lumps are totally okay. Overmixing can lead to a tough cornbread, and we want tender, fluffy goodness here.
Pour your beautiful batter into the prepared baking pan. Smooth the top a little with your spatula if needed.
Time to bake! Pop it into your preheated oven for about 25 to 30 minutes. You’ll know it’s ready when a toothpick poked into the center comes out clean.
While that sweet aroma fills your kitchen, let’s whip up that glorious Maple Honey Butter. In a small bowl, combine the softened butter, honey, maple syrup, and that tiny pinch of salt. Stir it all together until it’s wonderfully smooth and creamy.
Once your cornbread is out of the oven, let it cool just a smidge before slicing. Then, serve it warm with generous dollops of that heavenly Maple Honey Butter. Pure bliss!

Substitutions & Additions

This recipe is fantastic as is, but I always love a little room for creativity! Here are some ideas:

Dairy-Free? You can easily swap the milk for your favorite plant-based milk like almond, oat, or soy. For the butter, use a good quality dairy-free butter alternative in both the cornbread and the topping.
Spice it Up: Feeling adventurous? Add a pinch of nutmeg or ginger along with the cinnamon for even more warmth.
Corn Kernels: Fold in about 1/2 cup of fresh or frozen corn kernels into the batter before baking for a little pop of texture and sweetness.
Cheese Please: For a savory twist, stir in 1/2 cup of shredded cheddar cheese into the batter.
Different Sweetener: If you’re out of honey, agave nectar can be used in a pinch, but it might slightly alter the flavor.

Tips for Success

A few little secrets from my kitchen to yours to ensure perfect cornbread every time:

Don’t Overmix the Batter: I can’t stress this enough! Mix until just combined. It’s better to have a few streaks of flour than a tough cornbread.
Room Temperature Ingredients: While not strictly necessary for this recipe, using room temperature eggs and milk can help everything combine more smoothly, especially if you’re not using buttermilk.
Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can pack too much flour in, leading to a dry cornbread.
Prep Ahead: You can mash your sweet potato a day in advance and store it in the refrigerator. The Maple Honey Butter can also be made ahead and stored in the fridge; just let it soften at room temperature before serving.
Cast Iron is King: If you have a cast iron skillet, definitely use it! It gives the cornbread a wonderfully crisp bottom crust.

How to Store It

Leftovers? Lucky you! This cornbread is still delicious the next day.

Store cooled cornbread in an airtight container at room temperature for up to 2 days.
For longer storage, wrap it tightly in plastic wrap and then foil, and it will keep in the refrigerator for up to 4-5 days.
To reheat, a quick zap in the microwave or a few minutes in a warm oven will bring it back to life.

FAQs

Can I use canned mashed sweet potatoes?

Yes, you can! Make sure to drain off any excess liquid from the canned sweet potatoes before measuring them out. The texture might be slightly different, but it will still be delicious.

Is it okay to make this cornbread without the sweet potato?

You can, but it will change the flavor and texture significantly. The sweet potato adds moisture, a subtle sweetness, and a lovely golden hue. If you skip it, you’ll have more of a traditional cornbread recipe.

How long does the Maple Honey Butter last?

The Maple Honey Butter can be stored in an airtight container in the refrigerator for up to a week. Just remember to let it soften at room temperature before serving.

Maple Honey Butter Sweet Potato Cornbread

A warm hug in a pan, this Maple Honey Butter Sweet Potato Cornbread is a delightful and incredibly easy twist on a classic, perfect for weeknights or any occasion. The combination of sweet potato and maple-honey goodness is pure magic!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Servings 8 slices

Equipment

8x8 inch baking pan
10-inch cast iron skillet
bowl large
bowl medium
bowl small
Whisk
Spatula
Measuring Cups
Measuring spoons
toothpick

Ingredients

Cornbread Ingredients

1 cup mashed sweet potatoes Make sure they're nicely mashed, no big lumps allowed. You can bake or boil your sweet potato until tender.
1 cup yellow cornmeal
1 cup all-purpose flour
0.25 cup honey
2 tablespoons maple syrup Pure maple syrup is best here!
1 tablespoon baking powder
0.5 teaspoon salt
0.5 teaspoon ground cinnamon optional
2 large eggs
0.5 cup milk or buttermilk
0.5 cup unsalted butter melted and slightly cooled

Maple Honey Butter

0.25 cup unsalted butter softened
1 tablespoon honey
1 tablespoon maple syrup
1 pinch salt

Instructions

First things first, let's get that oven preheating. Set it to 375°F (190°C). While it's warming up, grab your 8x8 inch baking pan or your trusty 10-inch cast iron skillet. Give it a good grease and flour – this will ensure our cornbread doesn't stick one bit.
In a big bowl, let's get our wet ingredients together. Add the mashed sweet potatoes, honey, maple syrup, eggs, milk, and that lovely melted butter. Grab a whisk and give it a good whirl until everything is nicely combined. No need to go crazy, just make sure it's all blended.
1 cup mashed sweet potatoes
Now, in a separate, medium-sized bowl, let's whisk together our dry ingredients. This includes the cornmeal, all-purpose flour, baking powder, salt, and that optional cinnamon if you're using it. Whisking them together before adding them to the wet ingredients helps distribute the leavening agent evenly, leading to a better rise.
1 cup mashed sweet potatoes
Here's the crucial part: gently add the dry ingredients to the wet ingredients. Stir them together *just until combined*. I really mean it – don't overmix! A few little lumps are totally okay. Overmixing can lead to a tough cornbread, and we want tender, fluffy goodness here.
1 cup mashed sweet potatoes
Pour your beautiful batter into the prepared baking pan. Smooth the top a little with your spatula if needed.
Time to bake! Pop it into your preheated oven for about 25 to 30 minutes. You'll know it's ready when a toothpick poked into the center comes out clean.
While that sweet aroma fills your kitchen, let's whip up that glorious Maple Honey Butter. In a small bowl, combine the softened butter, honey, maple syrup, and that tiny pinch of salt. Stir it all together until it's wonderfully smooth and creamy.
1 cup mashed sweet potatoes
Once your cornbread is out of the oven, let it cool just a smidge before slicing. Then, serve it warm with generous dollops of that heavenly Maple Honey Butter. Pure bliss!
1 cup mashed sweet potatoes

Notes

The Maple Honey Butter is optional but highly recommended. For dairy-free, swap milk for plant-based milk and butter for a dairy-free alternative. Add nutmeg or ginger for extra warmth. Fold in corn kernels or shredded cheddar cheese for variations.