Honey Butter Sweet Potato Cornbread is a delightful twist on classic cornbread with the sweet, comforting flavor of roasted sweet potatoes and a touch of golden honey. This cornbread is soft and moist with slightly crisp edges, and the honey butter glaze gives it a perfect balance of sweetness and richness.
I love making this cornbread when I want something a little different but still cozy and familiar. The sweet potatoes add a natural sweetness and a lovely texture that feels like a hug on a chilly day. I usually mash the sweet potatoes myself for that fresh homemade touch—it really makes a difference in flavor and warmth.
My favorite way to enjoy this honey butter cornbread is warm from the oven with a little extra pat of butter on top. It’s amazing as a side with chili or just on its own with a cup of tea. It’s one of those recipes that always gets compliments, and I find myself baking it again and again whenever I want to share a bit of comfort with friends or family.
Key Ingredients & Substitutions
Sweet potatoes: They add natural sweetness and moisture. If you can’t find fresh, canned mashed sweet potatoes work fine. Just drain any extra liquid to keep the batter from getting too runny.
Cornmeal: Yellow cornmeal gives a classic cornbread texture. Fine or medium grind works best. If you prefer a bit more bite, use stone-ground cornmeal.
All-purpose flour: This balances the cornmeal and adds tenderness. For a gluten-free option, try a 1:1 gluten-free baking flour blend.
Honey: It sweetens the cornbread and adds a lovely sticky glaze. Maple syrup or agave nectar can be swapped if needed, though the flavor will be a bit different.
Milk: Whole milk adds richness. Buttermilk is my personal favorite here because it adds a slight tang and helps the bread rise. For a dairy-free option, try almond or oat milk with a teaspoon of lemon juice.
How Do I Get Moist, Fluffy Cornbread without It Turning Dry?
Moisture and texture are key. Here’s how to nail it every time:
- Use mashed sweet potatoes—they naturally keep the bread moist and add softness.
- Mix wet and dry ingredients gently. Overmixing can make cornbread dense and tough. Stir just until combined.
- Use melted butter in the batter plus a little extra on top after baking. It keeps the crust soft and adds richness.
- Bake at 375°F and check at around 25 minutes. Overbaking dries it out; remove as soon as a toothpick comes out clean.
- Brush with honey and butter while still warm. This locks in moisture and gives it that shiny, sweet finish.
Equipment You’ll Need
- 8-inch square baking pan or cast iron skillet – I like it because it distributes heat evenly and makes for a nice crust.
- Mixing bowls – one for wet ingredients and one for dry, to keep things organized.
- Whisk or large spoon – helps blend the ingredients smoothly without overmixing.
- Measuring cups and spoons – for accurate ingredient amounts.
- Basting brush – perfect for brushing melted butter and honey on top after baking.
Flavor Variations & Add-Ins
- Brown Sugar & Cinnamon – add a little extra warmth and depth, perfect for a cozy twist.
- Chopped Pecans or Walnuts – sprinkle in for crunch and nuttiness; great with a cup of coffee.
- Shredded Cheddar Cheese – fold in a handful for a savory-sweet combo, especially nice as a side with chili.
- Spiced Up Version – mix in a pinch of cayenne or smoked paprika for a hint of heat.
Honey Butter Sweet Potato Cornbread
Ingredients You’ll Need:
- 1 cup mashed cooked 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 ground cinnamon (optional)
- 1/2 teaspoon ground nutmeg (optional)
- 2 large eggs
- 1 cup whole milk or buttermilk
- 1/4 cup unsalted butter, melted (plus extra for greasing and serving)
- 1/4 cup honey (plus extra for drizzling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, and 25 to 30 minutes to bake. Allow a few extra minutes for cooling and adding the honey butter glaze. Overall, you can expect about 40 to 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare to Bake:
Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan or a cast iron skillet generously with butter or use non-stick spray to prevent sticking.
2. Prepare Sweet Potatoes:
If your sweet potato isn’t cooked, roast or boil it until soft. Peel the skin off and mash until smooth. Measure 1 cup to use in the recipe.
3. Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg (if using) until well combined.
4. Mix Wet Ingredients:
In another bowl, beat the eggs, then stir in the milk, melted butter, honey, and mashed sweet potatoes until smooth and fully mixed.
5. Combine Wet and Dry:
Pour the wet mixture into the dry ingredients. Stir gently just until combined. The batter will be thick—avoid overmixing to keep the cornbread tender.
6. Bake:
Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Finish with Honey Butter Glaze:
As soon as the cornbread comes out of the oven, brush the top with melted butter and drizzle honey over it while still warm. This adds a lovely shine and extra sweetness.
8. Cool and Serve:
Let the cornbread cool for a few minutes before slicing. Serve warm with an extra pat of butter if you like. Enjoy your comforting Honey Butter Sweet Potato Cornbread!
Can I Use Frozen Sweet Potato for This Cornbread?
Yes, you can! Just make sure the sweet potato is fully thawed and well-drained to avoid extra moisture in the batter. Mash it smoothly before measuring.
Can I Substitute Buttermilk for Regular Milk?
Absolutely! Buttermilk adds a lovely tang and helps make the cornbread extra tender. If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.
How Do I Store Leftover Cornbread?
Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 5 days or freeze for up to 3 months.
Can I Make This Cornbread Gluten-Free?
Yes! Replace the all-purpose flour with a gluten-free baking flour blend in equal amounts. Make sure your baking powder is gluten-free as well for best results.
