Honey Butter Sweet Potato Cornbread is a warm and delicious treat that combines the natural sweetness of sweet potatoes with the comforting texture of classic cornbread. The honey butter adds a lovely glossy finish and just the right touch of sweetness that makes each bite melt in your mouth. It’s a cozy, colorful twist on a southern favorite that feels like a hug from the inside.
I love making this cornbread when I want something special but easy to bring to a family dinner or a holiday meal. The secret is using cooked sweet potatoes right in the batter, which keeps the bread moist and gives it a rich flavor. I always make sure to slather on extra honey butter while it’s still warm — that little extra touch makes it impossible to eat just one piece!
This cornbread is super versatile, too. I like serving it alongside chili or a big bowl of soup on chilly days, or just as a snack with tea or coffee. Every time I bake this, it fills the house with such a cozy smell that everyone can’t wait to grab a slice. It’s one of those recipes that quickly becomes a favorite, no matter the season.
Key Ingredients & Substitutions
Sweet Potatoes: Roasted or boiled sweet potatoes work best mashed for this recipe. They add moisture and natural sweetness. You can substitute with canned pumpkin or butternut squash puree if needed.
Cornmeal: Yellow cornmeal gives that classic cornbread texture and flavor. If you can’t find yellow, white cornmeal is fine, but avoid fine cornmeal or corn flour to keep the crumb good.
Honey: Honey adds a gentle sweetness and helps keep the bread moist. Maple syrup or agave work nicely as alternatives if you prefer a different flavor or need a vegan option.
Butter & Milk: Unsalted butter makes the batter rich and buttery, especially when melted and added with milk. You can swap milk for almond or oat milk for a dairy-free version, and use vegan butter if needed.
How Do You Get the Perfect Moist and Fluffy Texture?
To get that great moist texture, mixing and baking technique matters:
- Don’t overmix: Stir wet into dry just until combined. Overmixing creates tough cornbread.
- Use cooked sweet potato: Adding mashed sweet potato keeps the bread tender and moist.
- Proper oven temperature: Bake at 375ºF to get a golden crust without drying out the inside.
- Brush melted butter right out of the oven: This locks in moisture and adds a lovely glossy finish.
Following these simple steps will give you cornbread that’s soft, slightly dense but not dry, with a sweet buttery finish every time.
Equipment You’ll Need
- 8×8-inch baking pan – I like this size because it bakes evenly and makes enough servings.
- Mixing bowls – for combining the wet and dry ingredients easily.
- Whisk – helps incorporate the ingredients smoothly without lumps.
- Rubber spatula – for spreading the batter evenly in the pan.
- Measuring cups and spoons – to measure ingredients accurately.
- Oven – obviously, for baking this delicious cornbread.
Flavor Variations & Add-Ins
- Stir in 1 cup of chopped pecans or walnuts for crunch and extra flavor.
- Add 1 cup shredded cheese (cheddar, Monterey Jack) for a savory twist.
- Mix in ½ cup diced jalapeños or green chilies for a spicy kick.
- Swirl in a spoonful of caramel or maple syrup on top before baking for extra sweetness.
Honey Butter Sweet Potato Cornbread
Ingredients You’ll Need:
Main Ingredients:
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional, for warmth)
- 2 large eggs
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1/4 cup honey (plus extra for drizzling)
- 2 tablespoons unsalted butter (for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 25 to 30 minutes to bake. You may also want to add a few minutes to mash and cool the sweet potatoes if they aren’t already prepared. All together, plan for around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Sweet Potato:
Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking. If you haven’t cooked your sweet potato yet, roast or boil it until tender, then mash until smooth. Let it cool just a bit before using.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and optional cinnamon. This ensures everything is evenly combined.
3. Combine Wet Ingredients:
In another bowl, beat the eggs well. Then add the milk, melted butter, honey, and mashed sweet potatoes. Whisk until the mixture is smooth and blended.
4. Bring Wet and Dry Together:
Pour the wet mixture into the dry ingredients bowl. Stir carefully just until everything is combined — avoid overmixing so the cornbread stays nice and tender.
5. Bake the Cornbread:
Pour the batter into your prepared pan and smooth the surface with a spatula. Bake in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Finish With Honey Butter Topping:
When it’s done, take the cornbread out and immediately brush the top with melted butter. Drizzle honey over the warm top for that glossy, sweet finish.
7. Serve and Enjoy:
Allow the cornbread to cool just a little before cutting into squares. Serve warm with an extra pat of butter and another drizzle of honey if you like. Enjoy your sweet, moist, and flavorful cornbread!
Can I Use Frozen Sweet Potato Instead of Fresh?
Yes! Just be sure to thaw the frozen sweet potato completely and drain any excess moisture before mashing. This helps keep the batter from becoming too wet.
Can I Substitute Milk for a Dairy-Free Option?
Absolutely! Almond milk, oat milk, or coconut milk work well as dairy-free alternatives and won’t change the texture much. Just use the same amount as the recipe calls for.
How Should I Store Leftover Cornbread?
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 3 months. Reheat gently before serving.
Can I Make This Cornbread Ahead of Time?
Yes, you can prepare the batter in advance and refrigerate it for up to 24 hours before baking. Just give it a quick stir before pouring it into the pan.
