Honey Butter Sweet Potato Cornbread

Have you ever wondered what would happen if your favorite cornbread met the smooth sweetness of roasted sweet potatoes and the rich creaminess of honey butter?

This comforting twist on a classic Southern dish might just become your new favorite. If you’re looking for a soft, moist, slightly sweet cornbread with a melt-in-your-mouth honey butter glaze, you’re in the right place. Perfect for holidays, Sunday dinner, or just because you love warm, homemade comfort food—this recipe has it all.

Let’s walk through everything you need to know to whip up this dreamy Honey Butter Sweet Potato Cornbread.

What Makes This Recipe Special?

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This isn’t your average cornbread. It’s upgraded in every way. The natural sweetness of mashed sweet potatoes adds moistness and flavor, while the honey butter gives it a warm, golden finish that makes every bite better than the last.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Difficulty: Easy
• Serves: 9–12 slices

This dish is beginner-friendly and perfect for both casual cooks and seasoned bakers. It pairs well with chili, fried chicken, greens, or even just a glass of cold milk.

Essential Ingredients (with Substitutions & Variations)

Here’s everything you’ll need to make this rich and fluffy cornbread:

• 1 cup mashed sweet potato (from about 1 medium baked sweet potato)
  Substitute: Canned sweet potato puree works fine if you’re short on time.
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
  Variation: Use whole wheat flour for added fiber.
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional, for a warm flavor boost)
• 2/3 cup brown sugar
• 2 large eggs
• 1/2 cup unsalted butter, melted
  Substitute: Coconut oil or vegan butter for a dairy-free option.
• 1 cup buttermilk
  Substitute: Mix 1 cup milk with 1 tablespoon lemon juice if you don’t have buttermilk.
• 2 tablespoons honey

For the Honey Butter Topping:

• 1/4 cup unsalted butter, softened
• 2 tablespoons honey
  Variation: Add a pinch of sea salt or cinnamon to the butter for extra depth.

Step-by-Step Instructions

1. Prepare the Sweet Potato

• Bake a medium sweet potato at 400°F for 45 minutes or microwave it until soft. Let it cool, then peel and mash until smooth.
• Measure out 1 cup and set aside.

2. Preheat the Oven

• Set your oven to 375°F.
• Grease an 8×8-inch square baking dish or a cast iron skillet.

3. Mix the Dry Ingredients

• In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and brown sugar.

4. Combine Wet Ingredients

• In another bowl, whisk eggs, buttermilk, melted butter, mashed sweet potato, and honey until smooth.

5. Combine Wet and Dry

• Pour the wet ingredients into the dry mixture. Stir gently until just combined. Avoid overmixing—it’s okay if it’s a little lumpy.

6. Pour and Bake

• Pour the batter into the prepared pan and smooth the top.
• Bake for 28–32 minutes, or until a toothpick comes out clean from the center.
• Let it rest for 10 minutes before serving.

Assembly and Serving Tips

Once your cornbread is warm out of the oven:

1. Make the Honey Butter:
   Mix the softened butter and honey in a small bowl until creamy.
2. Top It Off:
   Spread the honey butter over the warm cornbread for a shiny, flavorful finish.
3. Presentation Tips:
   • Slice into squares or wedges.
   • Garnish with a small drizzle of honey or a pat of extra butter.
   • Serve in a rustic basket or on a wooden board for a cozy, homey touch.

Storage and Make-Ahead Tips

This cornbread stores wonderfully and can even be made ahead of time.

To Store:

• Keep leftovers in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days.

To Reheat:

• Wrap in foil and warm in a 300°F oven for 10 minutes.
• Or microwave individual slices for 15–20 seconds.

To Make Ahead:

• Bake the cornbread the night before and wrap tightly in plastic wrap.
• Store the honey butter separately and spread it just before serving.

Recipe Variations

There are so many fun ways to make this recipe your own:

• Savory Version: Omit the brown sugar and honey, add shredded cheddar and chopped jalapeños.
• Gluten-Free: Use a gluten-free all-purpose flour blend.
• Mini Muffins: Pour batter into a muffin tin for bite-sized cornbread muffins.
• Vegan-Friendly: Use flax eggs, almond milk + vinegar instead of buttermilk, and vegan butter.
• Spiced: Add nutmeg or ginger for a warm, fall-inspired flavor.

Conclusion

Honey Butter Sweet Potato Cornbread is more than just a side dish—it’s a comfort food masterpiece. Moist, sweet, and full of rich flavors, it’s sure to bring smiles to the table. Whether you serve it with chili, fried chicken, or enjoy it on its own, don’t be surprised if it disappears fast.

Try it out, and don’t be afraid to make it your own. Add your favorite spices, toss in some cheese, or swap ingredients to suit your tastes. The beauty of homemade food is that it grows with you.

Frequently Asked Questions

Can I make this recipe without eggs?
Yes! Use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) or a commercial egg replacer.

Is this cornbread sweet or savory?
This version leans sweet, thanks to the sweet potatoes and honey butter. For a savory twist, cut the sugar and add cheese or herbs.

Can I use canned sweet potatoes?
Absolutely. Just be sure to drain them well and mash thoroughly.

What are the health benefits of sweet potatoes in this recipe?
Sweet potatoes are packed with fiber, vitamins A and C, and antioxidants. They add moisture and a natural sweetness, making this cornbread more nutritious.

Can I freeze it?
Yes! Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw at room temperature or warm in the oven.

Can I make this in a cast iron skillet?
Definitely. It adds a beautiful crisp edge. Just preheat the skillet before adding the batter.

What if I don’t have buttermilk?
No problem—use regular milk with a splash of vinegar or lemon juice to mimic the tang.