Honey Butter Sweet Potato Cornbread is a delightful twist on a classic favorite. This cornbread blends the natural sweetness of roasted sweet potatoes with the comforting warmth of cornmeal. The honey butter adds a smooth, sweet finish, creating a perfect balance of flavors and a tender, moist crumb that feels like a cozy hug in every bite.
I love making this cornbread whenever I want something a little special but still simple. The sweet potatoes add a slight earthiness that makes it more interesting than regular cornbread. My tip? Use fresh sweet potatoes and mash them just enough to keep a little texture—it makes the bread feel homemade and comforting. Plus, the honey butter glaze on top melts into the warm bread, making every slice extra delightful.
This cornbread is wonderful served alongside chili, soups, or even just a big bowl of greens. I often find myself nibbling on it straight from the pan while it’s still warm. It’s great for family dinners or sharing at potlucks because it always disappears fast. Whenever I make this, it brings a little bit of sunshine to the table, no matter the season.
Key Ingredients & Substitutions
Sweet Potato: Cooked and mashed sweet potatoes give this cornbread moisture and natural sweetness. If you can’t find sweet potatoes, try using canned pumpkin or butternut squash puree as a tasty alternative.
Cornmeal: Medium grind cornmeal works great for a tender crumb with a slight texture. You can swap in fine cornmeal for a smoother texture or whole-grain cornmeal for nuttier flavor.
Milk: Whole milk adds richness, but buttermilk is my favorite for making the bread extra tender and giving a slight tang. For a dairy-free option, try almond or oat milk with a splash of apple cider vinegar.
Honey & Butter: These finish the cornbread perfectly. Use maple syrup instead of honey if you want a different sweet note. For butter, clarified butter or coconut oil also work well for greasing and topping.
How Can You Get Moist and Tender Cornbread Every Time?
The key to perfect sweet potato cornbread is mixing just enough to combine your wet and dry ingredients. Overmixing can make the bread dense.
- Whisk dry ingredients well before adding wet.
- Fold the wet mixture into the dry gently.
- Use mashed sweet potato just warm or room temperature to mix smoothly.
- Bake at 375°F for about 25-30 minutes and check doneness with a toothpick.
- Right out of the oven, brush with melted butter and honey for added moisture and shine.
Equipment You’ll Need
- 9-inch square baking pan or cast-iron skillet – I like using a skillet for a crispy crust and cozy presentation.
- Medium mixing bowls – for preparing wet and dry ingredients separately, making mixing easier.
- Whisk – helps combine ingredients smoothly without lumps.
- Measuring cups and spoons – for accuracy in your ingredients.
- Rubber spatula – to gently fold ingredients and spread batter evenly.
- Pastry brush or spoon – for brushing melted butter and honey on top after baking.
Flavor Variations & Add-Ins
- Stir in chopped pecans or walnuts for extra crunch and nutty flavor.
- Mix in shredded cheese like cheddar or pepper jack for a savory twist.
- Add a teaspoon of ground ginger or nutmeg to enhance warmth and spice.
- Fold in cooked bacon bits or diced jalapeños for a smoky or spicy kick.
Honey Butter Sweet Potato Cornbread
Ingredients You’ll Need:
- 1 cup cooked sweet potato, mashed (about 1 medium sweet potato)
- 1 cup cornmeal (medium or fine grind)
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional, for warmth)
- 2 large eggs
- 1/2 cup whole milk (or buttermilk for extra tang)
- 1/4 cup melted butter, plus extra for greasing and topping
- 1/4 cup honey, plus extra for drizzling
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and around 25-30 minutes to bake. You’ll have delicious sweet potato cornbread ready in under an hour, perfect for a quick side dish or snack!
Step-by-Step Instructions:
1. Prepare Your Baking Pan and Oven:
Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or a cast-iron skillet with butter to prevent sticking and add flavor.
2. Cook and Mash the Sweet Potato:
If you haven’t cooked your sweet potato yet, peel it and boil or bake until it’s soft. Once cooked, mash it until mostly smooth, leaving a little texture if you like.
3. Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon if you’re using it. This helps evenly distribute the leavening and spices.
4. Mix Wet Ingredients:
In a separate bowl, beat the eggs well. Then add the mashed sweet potato, milk, melted butter, and honey, stirring until everything is smoothly combined.
5. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients bowl. Gently stir with a spatula just until combined — don’t overmix, or your cornbread may become dense.
6. Bake:
Pour the batter into your prepared pan and smooth the top with the spatula. Place it in the oven and bake for 25-30 minutes. The cornbread is done when golden brown and a toothpick inserted in the center comes out clean.
7. Add Honey Butter Topping and Serve:
Right after taking it out of the oven, brush the warm cornbread with melted butter and drizzle honey over the top. Cut it into squares and serve warm. For an extra treat, add a pat of butter on each piece!
Can I Use Frozen Sweet Potato for This Cornbread?
Yes, you can! Just make sure to thaw it completely and drain any excess moisture before mashing to avoid a soggy batter.
Can I Substitute Buttermilk for Regular Milk?
Absolutely! Buttermilk adds a nice tang and makes the cornbread extra tender. If you don’t have buttermilk, you can mix 1/2 cup milk with 1 teaspoon vinegar or lemon juice and let it sit for 5 minutes.
How Should I Store Leftovers?
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in the microwave or oven to keep it moist.
Can I Add Mix-Ins to the Batter?
Yes! Chopped nuts, cheese, or even cooked bacon make tasty additions. Just fold them in gently before baking so they’re evenly distributed.
