There’s something magical about cornbread—its golden crumb, its rustic charm, and the way it pairs beautifully with just about any meal. But when you add sweet potatoes and a luscious honey butter topping? Oh, you take it to a whole new level! This Honey Butter Sweet Potato Cornbread is rich, moist, and packed with just the right balance of sweetness.
Baking this cornbread fills your kitchen with the warm, cozy aroma of honey and butter, making it perfect for family dinners, holiday feasts, or even a simple weekday treat. And that honey butter? It’s downright irresistible!
Why You’ll Love This Recipe
- Perfectly Moist & Tender – The sweet potatoes keep this cornbread soft and luscious, never dry or crumbly
- Naturally Sweet – Honey and sweet potatoes bring a gentle sweetness, eliminating the need for excess sugar
- Easy to Make – Simple ingredients, minimal effort, and an incredible payoff
- Pairs With Everything – Enjoy it with chili, BBQ, or just slathered with extra honey butter
What Does It Taste Like?
Imagine the familiar, hearty texture of cornbread, but with a hint of sweetness from honey and mashed sweet potatoes. The butter adds richness, while the honey butter glaze soaks into the warm cornbread, making every bite melt-in-your-mouth good.
Ingredients You’ll Need
For the Cornbread
- 1 cup mashed sweet potatoes (roasted or steamed)
- 1 cup yellow cornmeal (gives that classic cornbread texture)
- 1 cup all-purpose flour (for structure)
- ¼ cup honey (adds natural sweetness)
- 1 tablespoon baking powder (helps it rise beautifully)
- ½ teaspoon salt (balances the flavors)
- 2 large eggs (binds everything together)
- ½ cup melted butter (for richness)
- 1 cup buttermilk (keeps it extra moist)
For the Honey Butter
- ¼ cup honey
- ½ cup softened butter
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk
- Measuring cups & spoons
- 9-inch baking dish or cast-iron skillet
- Spatula
- Electric mixer (optional for honey butter)
How to Make Honey Butter Sweet Potato Cornbread
1. Prep Your Ingredients
- Preheat your oven to 375°F (190°C)
- Grease a 9-inch baking dish or a cast-iron skillet with butter or non-stick spray
2. Make the Batter
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt
- In another bowl, mix mashed sweet potatoes, honey, eggs, melted butter, and buttermilk until smooth
- Gradually combine the wet and dry ingredients, stirring until just incorporated. Don’t overmix—this keeps it tender
3. Bake the Cornbread
- Pour the batter into your greased baking dish
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean
- Let it cool slightly before slicing
4. Make the Honey Butter
- While the cornbread bakes, mix ½ cup softened butter with ¼ cup honey until smooth
- You can do this by hand or with an electric mixer for extra fluffiness
5. Serve & Enjoy!
- Spread warm honey butter over the fresh cornbread
- Serve while it’s warm for the best flavor
What to Serve With This Cornbread
This cornbread is versatile and goes well with:
- Savory Dishes – Chili, stews, or BBQ ribs
- Breakfast – Top with fried eggs and bacon
- Dessert Twist – Serve with vanilla ice cream and extra honey drizzle
Tips for the Best Sweet Potato Cornbread
- Use fresh sweet potatoes – Roasting them enhances their natural sweetness
- Don’t overmix – Stir just until combined to keep it light and fluffy
- Use buttermilk – It makes the cornbread extra moist and tender
- Bake in a cast-iron skillet – This creates a crispy, golden crust
Storage Instructions
- At Room Temperature: Store in an airtight container for up to 2 days
- In the Fridge: Keeps well for up to a week
- Freezing: Wrap slices individually and freeze for up to 3 months
To reheat, warm in a 300°F oven for 10 minutes or microwave for 20 seconds
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes! Just drain them well and mash until smooth
Can I make this gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend
Can I make muffins instead of a whole loaf?
Yes! Divide the batter into a muffin tin and bake at 375°F for 15-18 minutes
What if I don’t have buttermilk?
Make a quick substitute by mixing 1 cup milk with 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using
More Sweet Potato Bread Recipes to Try
If you love this cornbread, you’ll also enjoy:
- Sweet Potato Coconut Flour Bread – A grain-free, naturally sweetened option
- Sweet Potato Maple Oat Bread – A hearty and wholesome choice
- Classic Sweet Potato Cornbread – A simple and traditional version
Final Thoughts
This Honey Butter Sweet Potato Cornbread is a game-changer! It’s soft, slightly sweet, and so easy to make. Whether you’re serving it with a big bowl of chili or enjoying a slice with extra honey butter, it’s bound to be a hit
If you try this recipe, I’d love to hear what you think! Leave a comment below, share a photo on Pinterest, and don’t forget to subscribe for more delicious recipes!
Enjoy your warm, buttery slice of heaven! 🍯🥰
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Honey Butter Sweet Potato Cornbread
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Honey Butter Sweet Potato Cornbread is moist, tender, and lightly sweetened with honey and mashed sweet potatoes. Baked to golden perfection, it pairs beautifully with savory dishes or as a sweet treat on its own. Topped with rich, creamy honey butter, every bite is melt-in-your-mouth delicious! Perfect for family dinners, holiday gatherings, or cozy comfort food cravings.
Ingredients
- 1 cup mashed sweet potatoes (roasted or steamed)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup honey
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup melted butter
- 1 cup buttermilk
For the Honey Butter:
- ¼ cup honey
- ½ cup softened butter
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9-inch baking dish or cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, combine mashed sweet potatoes, honey, eggs, melted butter, and buttermilk until smooth.
- Combine: Gradually add the wet mixture to the dry ingredients, stirring until just incorporated (don’t overmix!).
- Bake: Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Honey Butter: While the cornbread bakes, mix softened butter and honey until smooth and creamy.
- Serve: Spread warm honey butter over the cornbread and enjoy!
Notes
- For extra flavor, add ½ teaspoon cinnamon or a pinch of nutmeg.
- Use gluten-free flour for a GF version.
- Store leftovers at room temperature for 2 days or in the fridge for up to 1 week.
- Prep Time: 10
- Cook Time: 25
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southern, American
Keywords: sweet potato cornbread, honey butter cornbread, easy cornbread recipe, moist cornbread, sweet cornbread