This honey butter sweet potato cornbread is moist, tender, and lightly sweet with a comforting Southern-style flavor. Mashed sweet potatoes add richness and color, while honey and butter create a perfectly balanced sweetness that makes this cornbread ideal for both everyday meals and special gatherings.
Why You’ll Love This Recipe
This recipe delivers a soft, cake-like cornbread with just the right amount of sweetness. The sweet potatoes keep it moist without being heavy, and the honey butter finish adds a warm, irresistible flavor. It’s easy to prepare, uses simple pantry ingredients, and pairs beautifully with savory dishes or can be enjoyed on its own as a snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1 cup yellow cornmeal
1 cup mashed cooked sweet potatoes
1/4 cup honey
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 cup milk
1 tablespoon baking powder
1/2 teaspoon salt
For the honey butter topping:
1/4 cup unsalted butter, softened
2 tablespoons honey
Directions
Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish or similar-sized pan.
In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and granulated sugar.
In a separate bowl, mix the mashed sweet potatoes, melted butter, honey, eggs, and milk until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix, as this can make the cornbread dense.
Pour the batter evenly into the prepared baking dish and smooth the top.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
While the cornbread is baking, mix the softened butter and honey together in a small bowl until smooth.
Once the cornbread is done, remove it from the oven and spread the honey butter over the warm surface. Let it rest for about 10 minutes before slicing and serving.
Servings and timing
This recipe makes about 9 servings.
Preparation time is approximately 15 minutes.
Baking time is 25 to 30 minutes.
Total time is about 45 minutes.
Variations
You can add 1/2 teaspoon of cinnamon or nutmeg for a warm spice flavor. For extra texture, fold in 1/2 cup of corn kernels before baking. If you prefer a less sweet version, reduce the sugar to 2 tablespoons and rely mainly on the honey for sweetness.
Storage/Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 15 to 20 seconds or in a low oven until heated through. Brushing a little butter on top before reheating helps keep it moist.
FAQs
Can I use canned sweet potatoes?
Yes, as long as they are drained well and mashed smoothly without added syrup.
Can I make this recipe ahead of time?
Yes, you can bake it a day in advance and store it covered in the refrigerator.
Can I freeze sweet potato cornbread?
Yes, wrap individual slices tightly and freeze for up to 2 months.
What type of cornmeal works best?
Yellow cornmeal provides the best flavor and color for this recipe.
Can I substitute the honey?
You can use maple syrup, but the flavor will be slightly different.
How do I know when the cornbread is fully baked?
A toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I use oil instead of butter?
Yes, you can substitute an equal amount of neutral oil, but butter gives better flavor.
Is this cornbread very sweet?
It is mildly sweet, balanced by the cornmeal and sweet potatoes.
Can I bake this in a cast iron skillet?
Yes, a well-greased cast iron skillet works very well and adds a crisp edge.
What can I serve with sweet potato cornbread?
It pairs well with soups, stews, roasted vegetables, or enjoyed on its own.
Conclusion
Honey butter sweet potato cornbread is a comforting, flavorful bake that combines simple ingredients into something truly special. With its moist texture, gentle sweetness, and easy preparation, it’s a recipe you’ll want to make again and again for family meals or sharing with guests.
This honey butter sweet potato cornbread is moist, tender, and lightly sweet with a comforting Southern-style flavor. Mashed sweet potatoes add richness and color, while honey and butter create a perfectly balanced sweetness.
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
1 cup mashed cooked sweet potatoes
1/4 cup honey
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 cup milk
1 tablespoon baking powder
1/2 teaspoon salt
For the honey butter topping:
1/4 cup unsalted butter, softened
2 tablespoons honey
Instructions
Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish or similar-sized pan.
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.
In a separate bowl, mix the mashed sweet potatoes, melted butter, honey, eggs, and milk until smooth.
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
While baking, mix the softened butter and honey until smooth for the topping.
Once baked, spread the honey butter over the warm cornbread. Let rest 10 minutes before slicing.
Notes
Add 1/2 teaspoon cinnamon or nutmeg for warm spice flavor.
Fold in 1/2 cup corn kernels for added texture.
Reduce sugar to 2 tablespoons for a less sweet version.
Use maple syrup instead of honey for a different twist.
