Name: Honey Butter Sweet Potato Cornbread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern American
Ingredients: Mashed Sweet Potato: 1 cup mashed cooked sweet potato (about 1 medium) Cornbread: 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon (optional) Wet Ingredients: 2 large eggs, 1/2 cup unsalted butter (melted and divided), 1/3 cup honey (plus more for drizzling), 3/4 cup buttermilk

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Get ready to fall in love with this Honey Butter Sweet Potato Cornbread! It’s the kind of comforting, golden treat you’re excited to share at the family table, at potlucks, or just with your favorite chili on a chilly night. This cornbread is perfectly moist thanks to sweet potato, kissed with buttery honey on top, and spiced ever so gently with cinnamon. Every bite brings together sweet and savory, creating the ultimate Southern-inspired side dish you’ll come back to all year long.

Honey Butter Sweet Potato Cornbread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Honey Butter Sweet Potato Cornbread is that it relies on simple pantry favorites, but the results taste anything but ordinary. Each ingredient brings something special to the table—from the subtle sweetness and moistness of sweet potato to the golden crunch of cornmeal and the luscious finish of honey butter.

Mashed cooked sweet potato (1 cup): Adds natural sweetness, bright color, and incredible moisture to the cornbread.
Yellow cornmeal (1 cup): This is your key to classic cornbread texture and that signature nutty flavor.
All-purpose flour (1 cup): Helps the bread hold together and creates a tender crumb.
Baking powder (1 tablespoon): Gives your cornbread lift and fluffiness.
Baking soda (1/2 teaspoon): Reacts with the buttermilk for extra rise and tenderness.
Salt (1/2 teaspoon): Balances out the sweetness and enhances all the flavors.
Cinnamon (1/2 teaspoon, optional): Adds a subtle warmth and spice that complements the sweet potato beautifully.
Large eggs (2): Provide structure and ensure a beautiful, cohesive loaf.
Unsalted butter (1/2 cup, melted and divided): For richness inside, and a glossy, irresistible honey butter glaze on top.
Honey (1/3 cup, plus more for drizzling): Sweetens the bread gently and creates that classic honey-butter finish.
Buttermilk (3/4 cup): Tenderizes the crumb and gives a subtle tang, making everything taste just right.

How to Make Honey Butter Sweet Potato Cornbread

Step 1: Prep Your Pan and Oven

Kick things off by preheating your oven to 375°F (190°C) and greasing a 9-inch square baking pan or a cast iron skillet—whichever you love most for cornbread. A well-greased pan means your beautiful Honey Butter Sweet Potato Cornbread will lift out in perfect, golden slices.

Step 2: Mix Your Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and that optional pinch of cinnamon. This blend of dry ingredients forms the backbone for a cornbread that’s fluffy, savory, and never dense.

Step 3: Whisk Your Wet Ingredients

Grab a separate bowl and whisk the mashed sweet potato with the eggs, 1/4 cup of melted butter, honey, and buttermilk. This creamy, sunshine-hued mixture is your secret weapon for flavor and moisture—don’t be shy about making it as smooth as possible!

Step 4: Combine and Fold

Pour the wet mixture into the bowl with the dry ingredients and gently stir, just until everything comes together. The key to tender cornbread is not to overmix; a few lumps are perfectly fine and mean a plush, soft slice later.

Step 5: Bake to Golden Perfection

Pour the batter into your prepared pan and smooth the top. Slide it into the oven and let it bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. The aroma of sweet potato and honey wafting through your kitchen is pure happiness.

Step 6: Glaze with Honey Butter

While the cornbread bakes, quickly stir together the remaining 1/4 cup melted butter with a tablespoon of honey for that dreamy glaze. As soon as your Honey Butter Sweet Potato Cornbread comes out of the oven, brush the top generously. This step is the secret to a glistening, flavorful finish that will have everyone reaching for seconds.

Step 7: Cool and Slice

Let the cornbread cool just a bit before slicing. This little pause gives the crumb a chance to set, ensuring that each piece holds together perfectly—ready for enjoying warm, with extra honey drizzled if you’d like.

How to Serve Honey Butter Sweet Potato Cornbread

Garnishes

A simple pat of softened butter melting over a warm slice is pure joy, but don’t stop there—you can also finish your Honey Butter Sweet Potato Cornbread with a drizzle of extra honey, a sprinkle of flaky sea salt, or even a dusting of cinnamon for a little extra flair.

Side Dishes

This cornbread shines alongside a steaming bowl of chili, your favorite hearty soup, or a classic barbecue spread. Its sweetness pairs beautifully with smoky, spicy, and even tangy mains—think pulled pork, baked beans, or roasted vegetables.

Creative Ways to Present

Get playful! Cut your cornbread into wedges, cubes, or even bake them as muffins for a picnic. For a fun Southern brunch, serve slices with spiced honey or whipped cinnamon butter on the side. However you serve it, Honey Butter Sweet Potato Cornbread always steals the show.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover Honey Butter Sweet Potato Cornbread in an airtight container at room temperature for up to two days, or in the fridge for up to five days. The flavors remain rich and the texture stays oh-so-tender.

Freezing

Honey Butter Sweet Potato Cornbread is freezer-friendly! Wrap slices individually in parchment paper and pop them in a zip-top bag. They’ll keep well for up to two months. When a cornbread craving strikes, just grab a slice and refresh as needed.

Reheating

To bring slices back to their warm, just-baked glory, microwave for about 20–30 seconds, or place in a 300°F oven (unwrapped) for 5–7 minutes. For an extra treat, add a dab of butter or a drizzle of honey before serving.

FAQs

Can I use canned sweet potato puree instead of fresh?

Absolutely! Using canned sweet potato puree is a huge time-saver and works beautifully. Just make sure it’s unsweetened and adjust to get a full cup for the recipe.

Is it possible to make this cornbread gluten-free?

Yes! Simply replace the all-purpose flour with your favorite cup-for-cup gluten-free flour blend. The result will still be moist and delicious, with all the signature flavors of Honey Butter Sweet Potato Cornbread.

Can I make this as muffins instead of a whole loaf?

Definitely! Scoop the batter into a greased or lined muffin tin, filling each cup about two-thirds full. Bake at the same temperature, but start checking for doneness at 16–18 minutes.

Do I have to add cinnamon?

Nope! Cinnamon is optional, but it provides a warm, subtle spice that brings out the sweet potato’s natural flavor. Feel free to skip it or substitute with a pinch of nutmeg for a twist.

What’s the best way to get that perfect honey butter glaze?

Brush the honey butter glaze onto the cornbread as soon as it comes out of the oven. The residual heat helps the glaze soak in and creates that irresistible, shiny top. Don’t forget to give the bread a little rest before slicing so the glaze sets perfectly.

Final Thoughts

If you’re searching for a sweet-and-savory bake with real wow-factor, Honey Butter Sweet Potato Cornbread might just become your new go-to. It’s simple to make, comforting to eat, and always brings a festive feel to the table. I can’t wait for you to try it and discover what makes this cornbread such a joyful favorite!

Honey Butter Sweet Potato Cornbread Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 45 minutes
Yield: 9 slices
Diet: Vegetarian

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Description

Indulge in the perfect blend of sweet and savory with this delicious Honey Butter Sweet Potato Cornbread. Moist and tender, this cornbread is infused with the flavors of mashed sweet potato and honey, making it a standout side dish for any meal.

Ingredients

Mashed Sweet Potato:

1 cup mashed cooked sweet potato (about 1 medium)

Cornbread:

1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon (optional)

Wet Ingredients:

2 large eggs, 1/2 cup unsalted butter (melted and divided), 1/3 cup honey (plus more for drizzling), 3/4 cup buttermilk

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Instructions

Preheat the Oven: Preheat oven to 375°F (190°C) and grease a 9-inch square baking pan or cast iron skillet.
Mix Dry Ingredients: In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
Combine Wet Ingredients: In another bowl, whisk together mashed sweet potato, eggs, 1/4 cup melted butter, honey, and buttermilk until smooth.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Bake: Pour the batter into the prepared pan, smooth the top, and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Make Honey Butter Glaze: While the cornbread bakes, mix the remaining melted butter with honey to make the glaze.
Glaze and Serve: As soon as the cornbread is done, brush the top with the honey butter glaze. Let cool slightly before slicing and serving.