Maple Honey Butter Sweet Potato Cornbread

If you’re craving a comforting, slightly sweet, and wonderfully moist side dish, Maple Honey Butter Sweet Potato Cornbread might become your new go-to recipe. This southern-inspired twist on classic cornbread blends the earthy richness of sweet potatoes with the natural sweetness of maple syrup and honey butter. It’s perfect for holiday tables, potlucks, or cozy family dinners. Let’s explore why you’ll love this recipe, what tools you’ll need, the ingredients, and how to make and store it.

🛠 Tools You’ll Need

Making Maple Honey Butter Sweet Potato Cornbread is simple, but having the right tools ensures great results:

Mixing bowls – For combining wet and dry ingredients separately.
Measuring cups and spoons – Accurate measurements make all the difference.
Whisk and spatula – To mix without overworking the batter.
9-inch cast-iron skillet or 8×8 baking dish – For that classic cornbread crust.
Potato masher or fork – To mash the sweet potatoes until smooth.
Oven – Preheated to 375°F (190°C) for even baking.

💛 Why You’ll Love This Recipe

Perfectly balanced flavors: The sweetness of maple syrup and honey complements the hearty taste of sweet potatoes and cornmeal.
Incredible texture: Moist from the sweet potatoes, yet slightly crumbly with a golden crust.
Versatile: Serve it with chili, barbecue, soups, or enjoy it solo with a pat of butter.
Naturally sweetened: No refined sugar—just maple syrup and honey.
Great for meal prep: It stores well and reheats beautifully.

📝 Ingredients

For the cornbread:

1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and peeled)
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional for extra warmth)
2 large eggs
¾ cup buttermilk (or milk with 1 tsp vinegar)
⅓ cup maple syrup
¼ cup melted butter (plus extra for greasing skillet)

For the maple honey butter:

¼ cup unsalted butter, softened
1 tablespoon honey
1 tablespoon maple syrup
Pinch of cinnamon or sea salt (optional)

👨‍🍳 How to Make Maple Honey Butter Sweet Potato Cornbread

Preheat the oven to 375°F (190°C). If using a cast-iron skillet, place it in the oven while it preheats.
Prepare sweet potatoes: Roast or boil your sweet potato until fork-tender. Peel and mash until smooth. Measure out 1 cup.
Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
Mix wet ingredients: In a separate bowl, whisk eggs, buttermilk, mashed sweet potatoes, maple syrup, and melted butter.
Combine: Gradually fold the wet ingredients into the dry. Stir until just combined—don’t overmix.
Bake: If using a cast-iron skillet, carefully remove it from the oven and grease it with butter. Pour the batter into the hot skillet or greased baking dish. Smooth the top and bake for 25–30 minutes or until golden and a toothpick comes out clean.
Make maple honey butter: While it bakes, whip together the softened butter, honey, and maple syrup until creamy.
Cool and serve: Let the cornbread cool slightly before slicing. Serve warm with a generous dollop of maple honey butter.

🧊 How to Store It

Refrigerator: Store leftover cornbread in an airtight container for up to 5 days. Reheat in the oven or microwave for best texture.

Freezer: Wrap slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge or reheat directly from frozen.

Maple Honey Butter: Store in the fridge for up to 2 weeks. Let it soften at room temperature before using.

Maple Honey Butter Sweet Potato Cornbread is more than a side dish—it’s a heartwarming treat that brings flavor and comfort to any meal. Whether you’re serving it with a bowl of chili or enjoying it as a sweet snack, this cornbread delivers the perfect balance of texture and taste. With simple tools, wholesome ingredients, and an irresistible maple honey butter topping, it’s a recipe you’ll want to make again and again.