Cornbread is a classic comfort food that shows up on tables across America, especially in the South. But when you add creamy mashed sweet potatoes and a drizzle of golden honey butter, it takes this humble bread to a whole new level. This Honey Butter Sweet Potato Cornbread is moist, flavorful, and just sweet enough to pair perfectly with chili, barbecue, or even as a stand-alone treat.
Why You’ll Love This Recipe
Moist & tender: Sweet potatoes keep the cornbread soft and never dry. Natural sweetness: Honey and sweet potatoes add depth of flavor without being overly sugary. Versatile: Great as a side dish or enjoyed warm with a pat of butter. Comforting twist: It combines the soul of classic cornbread with the richness of fall flavors.
Ingredients
For the cornbread:
1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato) 1 cup yellow cornmeal 1 cup all-purpose flour 1 tbsp baking powder ½ tsp baking soda ½ tsp salt ½ tsp ground cinnamon (optional, for warmth) 2 large eggs ½ cup honey ½ cup milk (whole or buttermilk works best) ½ cup unsalted butter, melted
For the honey butter topping:
¼ cup unsalted butter, softened 2 tbsp honey Pinch of salt
Instructions
1. Prepare Sweet Potatoes
Peel and boil or roast a sweet potato until tender. Mash until smooth and let cool slightly.
2. Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
3. Combine Wet Ingredients
In another bowl, whisk the eggs, mashed sweet potatoes, honey, milk, and melted butter until well blended.
4. Bring It All Together
Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix—this keeps the cornbread light.
5. Bake
Pour batter into a greased 9×9-inch baking dish or cast-iron skillet. Bake at 375°F (190°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. Make the Honey Butter
While the cornbread bakes, mix softened butter, honey, and a pinch of salt until smooth and fluffy.
7. Serve Warm
Let cornbread cool for 10 minutes before slicing. Serve with honey butter spread on top—or melt it over warm slices for extra indulgence.
Serving Suggestions
With a bowl of chili or beef stew for a hearty meal. Alongside barbecue ribs, fried chicken, or pulled pork. As a holiday side dish at Thanksgiving or Christmas. Simply as a snack with tea or coffee.
Tips for Success
Use buttermilk: It adds tang and helps the bread rise. Don’t overmix: Stir just until ingredients come together. Sweet potato shortcut: You can use canned sweet potato puree if you’re short on time. Extra honey butter: Make a double batch—it disappears fast!
Storage & Reheating
Room temperature: Store covered for up to 2 days. Refrigerator: Keeps well for up to 5 days. Freezer: Wrap slices in foil and freeze for up to 2 months. Reheat in the oven or microwave until warm.
Final Thoughts
Honey Butter Sweet Potato Cornbread is a cozy twist on a Southern classic. Moist, sweet, and perfectly spiced, it’s the kind of recipe that makes any meal feel special. Whether you’re serving it for Sunday dinner, a holiday feast, or just enjoying a slice with honey butter on a quiet evening, this cornbread will quickly become a family favorite.