If you’re ready to elevate your classic cornbread game, this Honey Butter Sweet Potato Cornbread will absolutely steal the spotlight at your table! Imagine slices of golden, moist cornbread, delicately sweet from honey and mashed sweet potato, melting in your mouth with a rich swirl of homemade honey butter on top. This recipe is my autumn-and-beyond obsession because it brings cozy, Southern-inspired flavor with unbeatable texture—moist, a little cakey, and just the right amount of crumb. Whether baked for holiday feasts or everyday weeknights, it’s a showstopper that feels like a warm, happy hug for every occasion.
Ingredients You’ll Need
The beauty of this Honey Butter Sweet Potato Cornbread lies in how simple ingredients come together to create deep, satisfying flavor. Each element plays an important role, so don’t skip or substitute if you can help it—here’s why they matter:
- Mashed Sweet Potato: Gives moisture, a touch of sweetness, and beautiful color, making the crumb ultra-tender.
- Cornmeal: The essential southern ingredient for classic corn flavor and hearty texture in every bite.
- All-Purpose Flour: Balances the cornmeal, ensuring the bread keeps its shape and doesn’t become too crumbly.
- Honey: Provides natural sweetness and a delicate floral note that pairs perfectly with the sweet potato.
- Brown Sugar: Adds depth of flavor and extra moisture, making every slice deliciously rich.
- Baking Powder & Baking Soda: These leaveners make sure your cornbread rises beautifully and stays light.
- Salt: Just a touch, to balance all the sweet flavors and enhance the overall taste.
- Ground Cinnamon: A little spice takes the warmth and aroma over the top, hinting at pie-like comfort.
- Eggs: Bind everything together and add even more richness to the batter.
- Unsalted Butter (melted): For unbeatable flavor and a soft, luscious crumb—plus you’ll need more for the honey butter topping!
- Buttermilk: Slight tang and extra tenderness—this is what makes the cornbread truly moist.
- Vanilla Extract: Enhances both the honey and sweet potato for a complex, homey flavor background.
- For the Honey Butter: Softened unsalted butter, honey, and the option for more cinnamon, for that signature luxurious topping.
How to Make Honey Butter Sweet Potato Cornbread
Step 1: Prep the Pan and Preheat
Start by preheating your oven to 375°F (190°C). Take a moment to generously grease an 8×8-inch baking dish or a well-seasoned cast-iron skillet—this ensures easy removal and those irresistible crisp edges. Set your pan aside while gathering the rest of your ingredients.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon. The simple act of whisking not only blends everything evenly but also brings a little lightness—essential for a perfect crumb.
Step 3: Combine the Wet Ingredients
In a separate bowl, add your mashed sweet potato, eggs, honey, melted butter, buttermilk, and vanilla extract. Stir until well blended. The sweet potato should disappear into the mix, lending gorgeous color and subtle sweetness to every bite of Honey Butter Sweet Potato Cornbread.
Step 4: Bring It All Together
Pour the wet ingredients right into your bowl of dry ingredients. Use a spatula or wooden spoon to mix until just combined—don’t overmix or your cornbread can turn dense! You want the batter to look uniform, with no streaks of flour, but it’s okay if it’s a bit lumpy.
Step 5: Bake Until Golden
Transfer the batter to your prepared pan, smoothing the top evenly with a spatula. Bake in the center of your oven for 30–35 minutes, or until a toothpick poked in the center comes out clean. Your kitchen will smell like a warm bakery and the top will be gloriously golden.
Step 6: Make the Signature Honey Butter
While the cornbread cools a bit, beat together the softened unsalted butter, honey, and cinnamon (if you like). Whip it until it’s light and slightly fluffy—the perfect decadent spread to finish your Honey Butter Sweet Potato Cornbread.
Step 7: Cool & Serve
Let the cornbread rest for about 10–15 minutes before slicing. This keeps it from falling apart and allows all the flavors to settle. Serve warm and let everyone slather on the honey butter—the magic is in that very first bite!
How to Serve Honey Butter Sweet Potato Cornbread
Garnishes
A simple smear of honey butter is classic, but you can get creative! A drizzle of hot honey or a sprinkle of flaky sea salt brings a sophisticated touch to Honey Butter Sweet Potato Cornbread, elevating it from everyday snack to special-occasion treat.
Side Dishes
Pair this cornbread with hearty chilis, barbecue ribs, roasted vegetables, or holiday turkey. Its sweet-savory balance plays beautifully with smoky, spicy, or robust main courses—making it a star at every potluck and feast.
Creative Ways to Present
You can bake this cornbread in a muffin tin for charming, individual servings—reduce bake time to 18–20 minutes for the perfect grab-and-go treat. Try stacking slices with layers of honey butter in between, or cut into rustic wedges for a farmhouse feel.
Make Ahead and Storage
Storing Leftovers
Leftover Honey Butter Sweet Potato Cornbread keeps well covered at room temperature for up to two days, or in the fridge for up to five days. Wrap it tightly in foil or store it in an airtight container to lock in the moisture and flavor.
Freezing
This cornbread freezes like a dream! Cool the bread completely, slice it, and layer slices with parchment paper in a freezer-safe bag. It’ll stay fresh for up to 2 months. Thaw at room temperature or gently warm in the oven for that just-baked feel.
Reheating
Reheat slices in a 300°F oven for 8–10 minutes, or in a toaster oven for just a few minutes. A quick zap in the microwave works too! Always serve warm with a fresh dollop of honey butter for the ultimate experience.
FAQs
Can I use canned sweet potato or yams instead of fresh?
Yes, canned sweet potato puree works well if you’re short on time. Just make sure it’s unsweetened and unflavored, and drain any excess liquid before mixing to avoid a soggy batter.
Is it possible to make this recipe gluten free?
Absolutely! Substitute your favorite 1-to-1 gluten-free all-purpose flour blend for the regular flour and double-check that your cornmeal is gluten free. The result will still be tender and delicious.
How can I tell when the cornbread is fully baked?
Your Honey Butter Sweet Potato Cornbread is done when the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Don’t overbake, or it can dry out!
Can I make this in advance for a party or holiday?
Definitely—Honey Butter Sweet Potato Cornbread keeps beautifully. Feel free to bake it the day before, then gently reheat and serve warm with freshly whipped honey butter for best results.
What’s the best way to mash sweet potatoes for this recipe?
Roast or microwave your sweet potato until soft, scoop out the flesh, and mash thoroughly with a fork or potato masher. For an ultra-smooth texture, you can push it through a fine sieve or use a food processor.
Final Thoughts
There’s just something so inviting about baking (and sharing!) a pan of Honey Butter Sweet Potato Cornbread. Whether you’re new to homemade cornbread or looking to impress seasoned guests, this recipe always brings big smiles and empty plates. Give it a try—you’ll want to make it again and again!
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Honey Butter Sweet Potato Cornbread Recipe
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Honey Butter Sweet Potato Cornbread is a delightful twist on classic cornbread, with the natural sweetness of sweet potato and a luscious honey butter topping. Perfect for fall baking or as a comforting side dish any time of year.
Ingredients
Sweet Potato Cornbread:
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup honey
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup unsalted butter (melted)
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
Honey Butter:
- 1/2 cup unsalted butter (softened)
- 2 tablespoons honey
- pinch of cinnamon (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
- Combine Wet Ingredients: In a separate bowl, mix sweet potato, eggs, honey, melted butter, buttermilk, and vanilla. Pour wet ingredients into the dry mix until just combined.
- Bake: Pour batter into the prepared dish and bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Let cool before serving.
- Prepare Honey Butter: Beat softened butter with honey (and cinnamon) until fluffy. Serve warm cornbread with honey butter.
Notes
- Roast or microwave sweet potato in advance
- Drizzle with hot honey or sea salt for extra flavor
- Bake in muffin tin for individual portions (bake 18–20 minutes)
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
