Honey Butter Sweet Potato Cornbread is a delightful twist on classic cornbread that’s naturally sweet and tender. It combines mashed sweet potatoes with rich honey and creamy butter to create a moist, flavorful bread that’s perfect for any meal. The sweet potato adds a lovely softness and beautiful color, making this cornbread extra special and inviting.
I love making this cornbread when I want something a little different but still comforting and familiar. The honey gives it just the right amount of sweetness, and the butter makes every bite melt in your mouth. It’s one of those recipes I find myself coming back to, especially when I need a quick bread to brighten up a dinner or enjoy with a cup of tea.
My favorite way to serve this is warm, straight from the oven, with a little extra pat of butter on top. It goes wonderfully alongside hearty soups, chili, or even a simple salad. If you’re sharing it with friends or family, watch how quickly it disappears — everyone seems to love that subtle sweetness paired with the buttery richness. It’s a recipe that feels like a cozy hug on a plate.
Key Ingredients & Substitutions
Sweet Potatoes: They give this cornbread moisture and natural sweetness. If you can’t find them, mashed pumpkin or butternut squash can work as a mild substitute.
Cornmeal: The star for that classic cornbread texture. If you only have finely ground cornmeal or polenta, they’ll still work but expect a slightly different crumb.
Honey: Adds gentle sweetness and helps keep the cornbread moist. Maple syrup or agave nectar are good swaps if needed.
Butter: Both melted in the batter and a little on top bring richness. You can use margarine or coconut oil for a dairy-free option.
Milk: Whole milk makes this tender and soft. Buttermilk adds tang and a bit more rise. Plant-based milks like oat or almond also work well here.
How Do You Avoid Dry Cornbread and Keep It Moist?
The secret to moist cornbread is balancing wet and dry ingredients and gentle mixing.
- Use cooked and mashed sweet potatoes—they add moisture and flavor.
- Don’t overmix the batter; stop when just combined to avoid tough cornbread.
- Melt butter adds richness, and honey holds moisture.
- Bake just until a toothpick comes out clean—overbaking dries it out.
- Let it cool slightly before cutting, then serve warm with butter and honey for extra softness and taste.
Equipment You’ll Need
- 8×8 inch baking pan – I prefer this size because it gives the cornbread a nice, even thickness for easy serving.
- Mixing bowls – two are helpful: one for the dry ingredients and one for the wet, to keep everything organized.
- Whisk – makes mixing the wet ingredients smooth and prevents lumps.
- Measuring cups and spoons – important for getting the right balance of ingredients.
- Sink or bowl for boiling sweet potatoes – if you’re making them from scratch, a pot with a lid makes boiling faster.
Flavor Variations & Add-Ins
- Stir in chopped pecans or walnuts for crunch; they add texture and a nutty flavor that pairs well with the sweetness.
- Add a dash of ground ginger or nutmeg to spice things up, perfect for autumn or winter meals.
- Mix in shredded cheese like cheddar or Monterey Jack for a savory twist — great with chili or soup.
- Fold in chopped cooked bacon or ham for extra meaty richness and flavor.
Honey Butter Sweet Potato Cornbread
Ingredients You’ll Need:
Main Ingredients:
- 1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, for warmth)
- 2 large eggs
- 1 cup whole milk (or buttermilk for tang)
- 1/4 cup (half a stick) unsalted butter, melted, plus more for serving
- 1/4 cup honey, plus extra for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 25 to 30 minutes to bake. You’ll also want to allow a few extra minutes to cool the cornbread before slicing and serving. In total, the process is around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Get Your Oven Ready:
Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking pan or line it with parchment paper, so your cornbread doesn’t stick.
2. Prepare the Sweet Potatoes:
If you don’t have mashed sweet potatoes on hand, peel and boil a medium sweet potato until it’s soft. Then mash it smooth and set aside.
3. Mix the Dry Ingredients:
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, and cinnamon if you like a little extra warmth.
4. Combine the Wet Ingredients:
In another bowl, whisk the eggs. Then add the mashed sweet potatoes, milk, melted butter, and honey. Stir until everything is well mixed.
5. Make the Batter:
Pour the wet ingredients into the bowl with the dry ingredients. Stir just until combined — don’t overmix, or the cornbread might get tough.
6. Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
7. Cool and Serve:
Take the cornbread out of the oven and let it cool for a few minutes. Cut it into squares and serve warm. Add a pat of butter and drizzle with extra honey for a delicious finishing touch.
Can I Use Frozen Sweet Potatoes?
Yes! Just make sure to fully thaw and drain any excess moisture before mashing. This helps keep your cornbread from becoming too wet.
Can I Make This Cornbread Dairy-Free?
Absolutely! Substitute the butter with coconut oil or a plant-based margarine, and use your favorite non-dairy milk like almond or oat milk. The texture might be slightly different but still delicious.
How Should I Store Leftover Cornbread?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Add Extras to the Batter?
Definitely! Nuts, shredded cheese, or cooked bacon bits all make great additions. Just fold them in gently before baking for extra flavor and texture.