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

Scale

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