Honey Butter Sweet Potato Cornbread is a delicious mix of sweet and savory that feels like a warm hug in every bite. It combines the natural sweetness of tender sweet potatoes with the soft, crumbly texture of classic cornbread, all enhanced by a gentle touch of honey and creamy butter. This cornbread has a lovely golden color and a moist crumb that’s perfect any time of the year.
I love making this cornbread when I want something a bit special but still simple to prepare. The honey and butter melt together as the bread bakes, giving each slice a slight sweetness and richness that feels just right. Sometimes I add a little cinnamon or nutmeg for a subtle flavor boost, which makes it even more comforting. I find it’s a real crowd-pleaser that everyone enjoys, whether as a side or just on its own.
My favorite way to serve this cornbread is warm, straight from the oven, with an extra pat of butter melting on top. It goes wonderfully alongside chili, soups, or roasted vegetables, but it’s also lovely just for a snack or breakfast. I always look forward to leftovers because it tastes fantastic toasted the next day, too. If you haven’t tried combining sweet potatoes and cornbread before, this recipe is a must-try!
Key Ingredients & Substitutions
Sweet Potatoes: These add natural sweetness and moisture. If you don’t have sweet potatoes, you can try pumpkin puree or butternut squash puree for a similar texture and mild sweetness.
Cornmeal: Yellow cornmeal gives that classic cornbread texture and flavor. If you prefer a finer crumb, you can use fine-ground cornmeal or even a mix of cornmeal and corn flour.
Milk: Whole milk is great for richness, but buttermilk adds a nice tang. Dairy-free milk like almond or oat milk works well too if you need a dairy-free option.
Honey: Honey adds gentle sweetness and pairs well with butter. Maple syrup or agave syrup are good substitutes if you want a different kind of natural sweetness.
Butter: Using melted butter in the batter and more for topping enhances the moistness and flavor. You can swap for coconut oil or a vegan butter for a dairy-free version.
How Can I Make Sure My Cornbread is Moist and Tender?
Moisture is key to great cornbread, especially when adding sweet potatoes.
- Don’t overmix the batter. Stir just until the ingredients are combined to keep the cornbread light.
- Use mashed sweet potatoes. Make sure they’re soft and well-mashed for smooth moisture distribution.
- Proper oven temperature. Bake at 375°F (190°C) to get a golden crust without drying out the inside.
- Add fat. Melted butter or oil helps keep it tender.
- Rest slightly. Let it cool a bit before slicing so it sets nicely without crumbling.
Equipment You’ll Need
- 8×8 inch baking dish or cast iron skillet – I like using a skillet because it gives a nice crispy crust.
- Mixing bowls – to whisk together the wet and dry ingredients easily.
- Measuring cups and spoons – for accurate measurements of ingredients.
- Wire whisk or spoon – to gently mix everything without overworking the batter.
- Oven – preheated to 375°F (190°C) for even baking.
Flavor Variations & Add-Ins
- Cheese: Stir in shredded cheddar or pepper jack for a cheesy kick that pairs well with soup.
- Bacon: Add cooked crumbled bacon for extra smoky flavor and crunch.
- Spices: Mix in cinnamon or a splash of vanilla for added warmth and depth.
- Veggies: Fold in chopped jalapeños or cooked corn kernels for a bit of spice or sweetness.
Honey Butter Sweet Potato Cornbread
Ingredients You’ll Need:
For The Cornbread:
- 1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- ½ tsp ground nutmeg (optional)
- 1 cup milk (whole or buttermilk)
- 2 large eggs
- ¼ cup honey
- ¼ cup unsalted butter, melted and cooled, plus extra for topping
- 1 tsp vanilla extract (optional)
Time You’ll Need:
This recipe takes about 10 minutes to prep, 25-30 minutes to bake, and a few minutes to cool. So in total, plan for around 40 minutes from start to table — quick, easy, and delicious!
Step-by-Step Instructions:
1. Get Oven and Dish Ready:
Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or a similar-sized cast iron skillet. This will make sure your cornbread doesn’t stick and bakes evenly.
2. Prepare the Sweet Potatoes:
If your sweet potatoes aren’t ready, roast, boil, or microwave them until they’re soft. Then mash them until smooth. About 1 cup of mashed sweet potatoes works for this recipe.
3. Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and if you like, cinnamon and nutmeg for extra warmth.
4. Combine Wet Ingredients:
In a separate bowl, whisk the milk, eggs, honey, melted butter, vanilla (if using), and mashed sweet potatoes until the mixture is smooth and combined.
5. Mix Wet and Dry Together:
Add the wet ingredients to the dry ingredients. Stir gently with a spoon or spatula just until everything is combined. Don’t overmix — a few small lumps are okay!
6. Bake the Cornbread:
Pour the batter into your greased dish or skillet. Smooth it out evenly. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick poked in the center comes out clean.
7. Add Honey Butter Topping and Serve:
Let the cornbread cool in the pan for a few minutes. While still warm, add a pat of butter on top so it melts in. Drizzle more honey if you want a touch of extra sweetness. Cut into squares and enjoy warm!
Can I Use Frozen Sweet Potatoes for This Cornbread?
Yes, frozen sweet potatoes work well! Just make sure to thaw them completely and drain any excess moisture before mashing to avoid a soggy batter.
Can I Substitute the Milk?
Absolutely! You can use buttermilk for a tangier flavor or any dairy-free milk like almond, oat, or soy milk if you prefer a non-dairy option.
How Should I Store Leftover Cornbread?
Store leftovers 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 toaster oven before serving.
Can I Make This Cornbread Ahead of Time?
Yes! Prepare and bake the cornbread ahead, then store it wrapped tightly. Reheat in a warm oven or microwave just before serving for that fresh-baked taste.
