This Honey Butter Sweet Potato Cornbread is a wonderful twist on classic cornbread, bringing in the natural sweetness of sweet potatoes and a rich, buttery honey flavor that makes every bite feel like a little celebration. The texture is perfectly moist and soft, with just a hint of crumbly good cornbread that everyone loves. It’s like comfort food with a touch of sweetness and warmth.
I love making this cornbread when I want something a bit special but still simple. The sweet potatoes add a lovely depth and a beautiful color, while the honey butter drizzled on top just melts in and makes it extra special. I usually bake it in my cast-iron skillet because it gives the edges a nice, slight crisp that I always enjoy. Plus, it fills the kitchen with such an inviting, cozy smell that you’ll want to start eating before it’s even out of the oven.
This cornbread is great on its own with a cup of tea or alongside a hearty soup or chili. I especially like having it when the weather starts to cool down because it feels so soothing and warm. Whenever I bring this to a gathering, people always ask for the recipe, and it’s one of those treats that can bring everyone together around the table. It’s easy, tasty, and just the kind of food that makes you smile.
Key Ingredients & Substitutions
Sweet Potatoes: They add natural sweetness and moisture. If you can’t find sweet potatoes, pumpkin puree works well too. Just be sure to drain any extra liquid to keep the batter right.
Cornmeal: Yellow cornmeal gives a classic cornbread texture. If you prefer a finer texture, try fine-ground cornmeal, but avoid very coarse cornmeal as it can make the bread gritty.
Honey: Honey adds both sweetness and moisture, making the cornbread tender. Maple syrup or agave syrup can be used as alternatives with a slightly different flavor.
Butter: Unsalted butter melts into the batter and brings richness. For a dairy-free option, use coconut oil or a plant-based butter substitute.
How Do You Get Moist and Tender Sweet Potato Cornbread?
The key is balancing moisture from the sweet potatoes and wet ingredients while not overmixing the batter. Here’s how I make it work:
- First, mash the sweet potatoes until very smooth to avoid lumps and ensure even moisture.
- Mix dry ingredients separately, then whisk wet ingredients like eggs, milk, honey, and butter separately before combining.
- Gently fold wet into dry and stop stirring as soon as they’re combined; overmixing can make the cornbread tough.
- Baking in a greased cast-iron skillet helps get a nice crust while keeping the center soft.
- Finally, spreading butter and drizzling honey on warm cornbread adds extra richness and keeps it moist.
Equipment You’ll Need
- Mixing bowls – I like using two for separating wet and dry ingredients, making mixing easier and cleaner.
- Whisk or spoon – helps combine ingredients smoothly without lumps.
- 8-inch square baking pan or cast-iron skillet – for even baking and a nice crust; I prefer skillet for extra flavor.
- Measuring cups and spoons – ensures accuracy for perfect results every time.
- Peeler and knife (if using fresh sweet potatoes) – makes peeling and cutting easy and safe.
- Rubber spatula – great for folding in ingredients gently without deflating the batter.
Flavor Variations & Add-Ins
- Stir in chopped nuts or blueberries for extra texture and flavor—great for brunch or breakfast.
- Add a pinch of nutmeg or allspice to enhance the warm, spicy notes, especially nice in fall and winter.
- Fold in cooked bacon bits or shredded cheese for a savory twist that pairs well with soups.
- Use maple syrup instead of honey for a deeper, richer sweetness that pairs beautifully with the sweet potatoes.
Honey Butter Sweet Potato Cornbread
Ingredients You’ll Need:
For the Cornbread:
- 1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup whole milk (or buttermilk)
- 2 large eggs
- 1/4 cup unsalted butter, melted (plus extra for greasing and topping)
- 1/4 cup honey (plus extra for drizzling)
How Much Time Will You Need?
Preparing this cornbread takes about 15 minutes, including peeling and cooking the sweet potatoes, plus 25-30 minutes baking time. In total, you’ll spend around 45 minutes to have a warm, fresh batch ready to enjoy.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 375°F (190°C). Lightly grease an 8-inch square baking pan or a cast-iron skillet with butter to prevent the cornbread from sticking and help get a nice crust.
2. Cook and Mash the Sweet Potatoes:
Peel and cube one medium sweet potato. Boil or steam the cubes until they’re very tender—about 15 minutes. Once cooked, mash them thoroughly until smooth. Set aside to cool slightly.
3. Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon if you’re using it. This helps distribute the leavening and spices evenly.
4. Combine Wet Ingredients:
In another bowl, mix the mashed sweet potatoes with milk, eggs, melted butter, and honey. Whisk until everything is smooth and well blended.
5. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients. Gently stir with a spoon or spatula until just combined. Be careful not to overmix; a few small lumps are okay, and this helps the cornbread stay tender.
6. Bake the Cornbread:
Pour the batter into your prepared pan or skillet. Spread it evenly with a spatula. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Add Honey Butter and Serve:
Once baked, let the cornbread cool for a few minutes. While still warm, spread a pat of butter on top and drizzle with honey for a lovely finish. Cut into squares and serve warm.
Enjoy your homemade Honey Butter Sweet Potato Cornbread as a cozy side dish or a comforting snack!
Can I Use Frozen Sweet Potato for This Cornbread?
Yes! Just make sure to thaw the sweet potato completely and drain any excess moisture before mashing. This helps keep the batter from becoming too wet.
Can I Substitute Buttermilk for Regular Milk?
Absolutely, buttermilk will add a slight tang and make the cornbread extra tender. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
How Should I Store Leftover Cornbread?
Keep 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 so it stays moist and soft.
Can I Make This Cornbread Gluten-Free?
Yes! Use a gluten-free all-purpose flour blend in place of regular flour, and double-check your baking powder is gluten-free too. The texture might be slightly different but still delicious.
