This Maple Honey Butter Sweet Potato Cornbread takes the classic cornbread recipe and gives it a delicious twist with the sweetness of mashed sweet potatoes and a rich, buttery maple honey topping. The combination of earthy cornmeal, creamy sweet potatoes, and the comforting flavors of honey and maple syrup creates the perfect balance of sweet and savory. Ideal for holiday meals, cozy dinners, or any time you want to indulge in a sweet, buttery treat, this cornbread is sure to impress!

Why You’ll Love This Recipe

This cornbread is a unique and flavorful variation on a classic. The mashed sweet potatoes add moisture and a natural sweetness, while the maple honey butter on top takes it to an indulgent level of flavor. It’s moist, tender, and just the right amount of sweet and savory. Whether served with a hearty soup, as a side dish at Thanksgiving, or enjoyed on its own, it’s the perfect comfort food! Maple Honey Butter Sweet Potato Cornbread

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

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 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 out 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, and enjoy the sweet, savory, and buttery goodness!

Servings and Timing

Servings: 8
Prep time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes

Variations

Add-ins: For extra flavor, mix in some chopped pecans or walnuts into the batter before baking.
Spices: If you like a bit of warmth in your cornbread, add a pinch of cinnamon or nutmeg to the batter.
Dairy-free: Swap the butter and buttermilk for non-dairy alternatives like coconut oil and almond milk for a dairy-free version.
Gluten-free: Use a gluten-free flour blend to make this recipe gluten-free.

Storage/Reheating

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.
Freezing: To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature and reheat before serving.
Maple Honey Butter Storage: Store any leftover maple honey butter in an airtight container in the refrigerator for up to 1 week. Let it soften at room temperature before serving.

FAQs

Can I use sweetened applesauce instead of honey for the cornbread?

Yes, you can substitute sweetened applesauce for the honey if you’d prefer. Just keep in mind that it may change the flavor profile slightly.

Can I make this cornbread without sweet potatoes?

Yes, if you don’t have sweet potatoes, you can use pumpkin puree or butternut squash as a substitute for a similar texture and flavor.

How do I know when the cornbread is done baking?

The cornbread is done when the top is golden brown, and a toothpick inserted into the center comes out clean. You can also gently touch the top of the cornbread; it should spring back slightly when pressed.

Can I use regular syrup instead of maple syrup for the butter?

Yes, you can use regular syrup if you prefer, but maple syrup adds a distinctive flavor that pairs beautifully with the sweet potatoes in the cornbread.

Can I use a different pan size?

If you’re using a different pan size, such as an 8×4-inch loaf pan, you may need to adjust the baking time. Check the cornbread by inserting a toothpick into the center to make sure it’s fully baked.

Conclusion

This Maple Honey Butter Sweet Potato Cornbread is a delightful, flavorful twist on the classic cornbread. With its rich, buttery texture, subtle sweetness from the sweet potatoes, and the irresistible maple honey butter, it’s a perfect addition to any meal. Whether you serve it for a holiday dinner or enjoy it as a cozy treat, this cornbread is sure to become a new favorite in your kitchen!