Honey Butter Sweet Potato Cornbread is a delightful twist on a classic favorite. It’s soft, moist cornbread with the natural sweetness of sweet potatoes blended right in, all topped with a smooth, melting honey butter that adds just the perfect touch of sweetness and richness. The crumb is tender but has a little bit of that golden crust that makes every bite so satisfying.
I love making this cornbread because it feels like a warm hug from the inside. The sweet potatoes give it a lovely natural sweetness and a beautiful orange hue that makes it look so inviting. Whenever I bake it, the smell fills the kitchen and draws everyone near. A little tip I always follow is to use room temperature ingredients and don’t overmix the batter — it keeps the texture just right, fluffy but dense in the best way.
My favorite way to enjoy this cornbread is fresh from the oven, still warm, with an extra pat of that honey butter on top. It’s perfect next to chili, soups, or just on its own for a cozy snack. Whenever I serve it at family gatherings, it’s always the first thing to disappear from the table. It’s just one of those recipes that brings everyone together and makes the meal feel a little more special.
Key Ingredients & Substitutions
Sweet Potatoes: These add natural sweetness and moisture. If you don’t have sweet potatoes, pumpkin puree or butternut squash puree works well, too.
Cornmeal: Yellow cornmeal gives that classic cornbread texture. You can swap with white cornmeal if preferred, but avoid coarse grind—it may affect texture.
Buttermilk: Buttermilk adds tang and moisture. If you don’t have any, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
Honey: Honey binds flavors and adds gentle sweetness. Maple syrup is a nice substitute if needed.
How Can I Get Moist and Fluffy Sweet Potato Cornbread?
The key is mixing carefully. Overmixing can make the bread dense and tough. Follow these tips:
- Whisk dry and wet ingredients separately for even mixing.
- Fold wet into dry gently, stopping when just combined—small lumps are fine.
- Use room temperature eggs and butter so they blend smoothly.
- Check doneness with a toothpick near the end of baking to avoid drying it out.
Let it cool slightly before cutting—it helps the texture set, so your squares hold together well.
Equipment You’ll Need
- 8×8-inch baking pan – I recommend it because it’s just the right size for even baking and easy to serve.
- Mixing bowls – use a large one for dry ingredients and a medium one for wet ingredients, so everything gets mixed smoothly.
- Whisk or spatula – perfect for combining ingredients without overmixing and creating a tender cornbread.
- Measuring cups and spoons – for accuracy, especially with ingredients like honey and spices.
- Cooling rack – helps the bread cool evenly and keeps the crust crisp.
Flavor Variations & Add-Ins
- Stir in a handful of chopped nuts or pecans for crunch and richness.
- Add shredded cheese like cheddar or Monterey Jack for a savory twist.
- Mix in a diced jalapeño or a pinch of cayenne for some heat.
- Fold in fresh herbs like thyme or chives for extra flavor.
Honey Butter Sweet Potato Cornbread
Ingredients You’ll Need:
For the Cornbread:
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/3 cup unsalted butter, melted, plus extra for greasing and serving
- 1 cup buttermilk
- 1/4 cup honey, plus more for drizzling
Time You’ll Need:
About 10 minutes of prep time plus 25-30 minutes to bake. Allow a few minutes to cool before cutting and serving warm with honey butter.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan with butter or line it with parchment paper to keep your cornbread from sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, salt, cinnamon, and nutmeg. This helps evenly spread the flavors throughout your cornbread.
3. Combine Wet Ingredients:
In another bowl, lightly beat the eggs. Add the cooked and mashed sweet potatoes, melted butter, buttermilk, and honey. Stir these until smooth and well combined.
4. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together using a spatula or spoon until just combined. It’s okay if the batter has a few lumps — overmixing can make the bread tough.
5. Bake Your Cornbread:
Spread the batter evenly in your prepared pan. Bake for 25-30 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve:
Let the cornbread cool slightly in the pan on a wire rack. While still warm, cut into squares and serve with a pat of butter and a drizzle of honey on top for that perfect honey butter finish.
Enjoy this tender, sweet, and comforting Honey Butter Sweet Potato Cornbread alongside your favorite meals or as a cozy snack anytime!
Can I Use Frozen Sweet Potatoes for This Recipe?
Yes! Just make sure to thaw them completely and drain any excess moisture before mashing. This will help keep the batter from becoming too wet.
Can I Substitute Buttermilk?
Absolutely! If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using. It creates the same tangy effect.
How Should I Store Leftover Cornbread?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Warm gently in the microwave or oven before serving.
Can I Make This Cornbread Gluten-Free?
Yes, you can try replacing the all-purpose flour with a gluten-free flour blend. Just make sure the blend includes a binding agent for best results.
