Honey Butter Sweet Potato Cornbread

Introduction

Honey Butter Sweet Potato Cornbread is the perfect blend of Southern comfort and natural sweetness. Moist, tender, and lightly sweetened with honey and mashed sweet potatoes, this cornbread takes the classic recipe to the next level. The sweet potatoes add richness and color, while the honey butter finish melts into every bite, making it irresistible. This recipe pairs beautifully with chili, soups, barbecue, or can be enjoyed all on its own as a cozy snack or side dish. If you’re looking for a cornbread that’s soft, flavorful, and crowd-pleasing, this is the one.

Ingredients

Cornbread

1 cup mashed cooked sweet potato
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon (optional)
2 large eggs
¾ cup milk (or buttermilk for extra moisture)
⅓ cup honey
½ cup melted butter
¼ cup brown sugar

Honey Butter Topping

¼ cup butter, softened
2 tablespoons honey

Preparation

Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet.
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and cinnamon.
In a separate bowl, mix the mashed sweet potato, eggs, milk, honey, melted butter, and brown sugar until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
Pour the batter into the prepared baking dish and smooth the top evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
While the cornbread bakes, mix the softened butter and honey together until creamy.
Spread the honey butter over the warm cornbread just before serving.

Cooking Time

Prep Time: 10 minutes
Bake Time: 25–30 minutes
Total Time: About 40 minutes

Nutrition Information (Approximate per serving)

Calories: 280 kcal
Protein: 5 g
Carbohydrates: 38 g
Fat: 12 g
Fiber: 3 g

Values may vary depending on ingredients used.

Frequently Asked Questions

Can I use canned sweet potatoes?

Yes. Just make sure they are plain (not syrup-packed), drained well, and mashed smoothly.

Can I make this cornbread ahead of time?

Absolutely. Bake it up to one day in advance and store it covered at room temperature. Reheat slightly before serving for best flavor.

Can I make this recipe gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour.

What can I serve with sweet potato cornbread?

This cornbread pairs perfectly with chili, stews, barbecue meats, roasted chicken, or even a drizzle of extra honey for breakfast.

How do I store leftovers?

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.