Honey Butter Sweet Potato Cornbread Recipe

Why You’ll Love This Recipe

The combination of sweet potato and cornmeal gives this cornbread a rich, moist texture with a subtle sweetness that pairs perfectly with savory dishes. The honey butter topping adds a layer of richness and sweetness, making it truly irresistible. Whether you're serving it alongside a hearty stew or enjoying it on its own, this cornbread will be a hit.

Ingredients

For the Cornbread:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)

• 1 cup cornmeal

• 1 cup all-purpose flour

• ¼ cup granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 cup buttermilk (or regular milk)

• ¼ cup unsalted butter, melted

• 2 large eggs

• ¼ cup honey

For the Honey Butter:

• ½ cup unsalted butter, softened

• ¼ cup honey

• ¼ teaspoon salt (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Set your oven to 375°F (190°C). Grease an 8-inch square baking dish or a cast-iron skillet.

2. Prepare the Sweet Potatoes: Cook the sweet potato until tender, then mash until smooth. Allow it to cool slightly.

3. Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

4. Combine Wet Ingredients: In another bowl, mix mashed sweet potatoes, buttermilk, melted butter, eggs, and honey until well combined.

5. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing.

6. Bake the Cornbread: Pour the batter into the prepared dish or skillet, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Prepare the Honey Butter: While the cornbread is baking, beat together softened butter, honey, and salt (if using) until smooth and creamy.

8. Cool and Serve: Once baked, remove the cornbread from the oven and let it cool slightly. Serve warm, topped with the honey butter.

Servings and Timing

• Servings: 8

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Different Sweeteners: Substitute maple syrup for honey to offer a different sweet flavor.

• Add-Ins: Add chopped nuts or dried fruits like cranberries or raisins for extra texture and flavor.

• Spices: Consider adding a teaspoon of cinnamon or nutmeg to the batter for a spiced version.

Storage/Reheating

• Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Reheating: Reheat individual servings in the microwave for 20-30 seconds or warm the entire loaf in the oven at 350°F for 10-15 minutes.

FAQs

How can I make this cornbread dairy-free?

You can substitute the buttermilk with a non-dairy milk like almond milk and use dairy-free butter in the recipe.

Can I use regular potatoes instead of sweet potatoes?

While sweet potatoes are ideal for this recipe, regular potatoes won’t provide the same sweetness and texture. However, you can experiment with them if you prefer.

How can I make the cornbread fluffier?

Be sure not to overmix the batter and allow the baking powder to do its job. Also, using buttermilk helps with the texture and fluffiness.

Can I freeze leftover cornbread?

Yes! You can freeze the cornbread by wrapping individual slices in plastic wrap and then placing them in a zip-top bag. To reheat, simply microwave or bake at 350°F until warmed through.

What’s the best way to serve this cornbread?

This cornbread is fantastic served warm with a generous dollop of honey butter. It pairs beautifully with soups, stews, or roasted meats.

Can I make this cornbread ahead of time?

Yes, you can bake the cornbread a day ahead and store it covered. Just reheat before serving.

What can I use instead of buttermilk?

If you don't have buttermilk, you can use regular milk with a tablespoon of vinegar or lemon juice to make a buttermilk substitute.

Can I add cheese to this cornbread?

Yes, shredded cheddar cheese would complement the sweet potatoes nicely and add a savory flavor to the cornbread.

Is there a gluten-free version of this cornbread?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free.

Can I make this cornbread without eggs?

You can substitute eggs with a flaxseed egg or other egg replacers, though this may slightly alter the texture.

Conclusion

This Honey Butter Sweet Potato Cornbread is a deliciously sweet and savory dish that's sure to be a crowd-pleaser. Whether you're serving it at a holiday meal or enjoying it with your favorite comfort foods, the moist texture and rich honey butter topping will make it a standout dish. Enjoy it fresh out of the oven or as a tasty leftover treat!

Print

Honey Butter Sweet Potato Cornbread Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Honey Butter Sweet Potato Cornbread recipe blends the earthy sweetness of mashed sweet potatoes with classic cornbread texture and a luscious honey butter topping. Perfect for holidays, family dinners, or cozy nights in, this easy homemade cornbread is moist, flavorful, and pairs beautifully with savory dishes. A must-try sweet potato cornbread side dish!

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Bread, Side Dish
• Method: Baking
• Cuisine: American, Southern
• Diet: Vegetarian

Ingredients

For the Cornbread:

1 cup mashed sweet potatoes (about 1 medium sweet potato)

1 cup cornmeal

1 cup all-purpose flour

¼ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup buttermilk (or regular milk)

¼ cup unsalted butter, melted

2 large eggs

¼ cup honey

For the Honey Butter:

½ cup unsalted butter, softened

¼ cup honey

¼ teaspoon salt (optional)

Cook Mode Prevent your screen from going dark

Instructions

• Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish or cast-iron skillet.

• Cook and mash sweet potato until smooth. Let cool slightly.

• In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

• In a separate bowl, mix mashed sweet potatoes, buttermilk, melted butter, eggs, and honey.

• Add wet ingredients to dry ingredients and stir just until combined—do not overmix.

• Pour batter into prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

• Meanwhile, make the honey butter by beating together softened butter, honey, and salt (if using) until creamy.

• Allow cornbread to cool slightly, then serve warm with a generous spread of honey butter.

Notes

• Swap honey for maple syrup for a twist in flavor.

• Add-ins like chopped pecans or dried cranberries offer added texture.

• For a spiced version, add 1 teaspoon cinnamon or ½ teaspoon nutmeg.

• Store at room temp for up to 3 days or refrigerate for a week.

• Reheat in microwave or oven before serving.

• Can be made ahead and frozen in slices.