Honey Butter Sweet Potato Cornbread

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I grew up eating classic cornbread at nearly every holiday, but this Honey Butter Sweet Potato Cornbread completely redefines comfort food for me. It’s moist, rich, and subtly sweet with earthy notes from the sweet potatoes and a silky finish from the honey butter glaze. One bite and I knew I had stumbled upon a new family favorite that deserved to be shared.

This recipe blends two Southern staples — cornbread and sweet potatoes — into a dish that’s just as welcome on the dinner table as it is at breakfast or brunch. The texture is incredibly tender, the flavor is naturally sweet and savory, and the golden-brown crust is just the right amount of crisp. It’s the kind of bake that makes people ask for seconds (and the recipe!).

Why You’ll Love This Honey Butter Sweet Potato Cornbread

This isn’t your everyday cornbread. It’s amplified with roasted sweet potatoes, which add natural moisture and flavor, and finished with a generous drizzle of warm honey butter that soaks into the golden crust. It’s a winning side dish for everything from chili to barbecue, but honestly, it can stand on its own. The balance of sweet and savory makes it irresistible.

Whether you serve it warm with a pat of butter or enjoy it the next day with coffee, this cornbread is versatile, wholesome, and full of home-baked goodness. And since it’s easy to make in one bowl, it’s a no-fuss recipe that feels fancy without the effort.

What Kind of Cornmeal Should I Use?

I recommend using a medium-ground yellow cornmeal for this recipe. It gives the cornbread a satisfying crumb and a slightly nutty flavor. Fine cornmeal works too if you prefer a smoother texture, but avoid coarse cornmeal—it can make the bread too gritty. Look for stone-ground cornmeal if you want maximum flavor depth.

Options for Substitutions

• Dairy-Free: Substitute the butter with vegan butter and use a plant-based milk like almond or oat.
• Gluten-Free: Swap out the all-purpose flour for a 1:1 gluten-free baking flour blend.
• No Honey? Maple syrup works just as beautifully in the glaze and adds a lovely complexity.
• Add-ins: You can fold in shredded cheddar, chopped jalapeños, or even crumbled bacon for a twist.
• Sweet Potato Swap: Canned pumpkin purée makes a great substitute if you’re out of sweet potatoes.

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Ingredients for this Honey Butter Sweet Potato Cornbread

• Sweet Potato (mashed) – This is the heart of the recipe. It brings a natural sweetness, moisture, and a creamy texture that transforms ordinary cornbread into a rich and flavorful bite.
• Cornmeal – Adds that classic Southern cornbread texture and flavor. Medium-grind is ideal for the best balance of crumb and structure.
• All-Purpose Flour – Helps the bread hold together while keeping it tender.
• Baking Powder & Baking Soda – These leavening agents ensure the bread rises and becomes light and fluffy.
• Salt – Balances the sweetness and enhances all the other flavors.
• Ground Cinnamon (optional) – A touch adds warmth and depth, pairing beautifully with sweet potato.
• Eggs – Provide structure and bind everything together.
• Buttermilk – Adds a subtle tang and tenderizes the crumb. If you don’t have it, you can make a quick version with milk and vinegar.
• Butter (melted) – Brings richness and contributes to that golden crust.
• Honey – Used both in the batter and as a glaze, it sweetens naturally and adds shine.

Step 1: Prepare the Sweet Potato

Roast or boil a large sweet potato until tender. Mash it thoroughly with a fork or blend it smooth. Let it cool before using in the batter to avoid scrambling the eggs.

Step 2: Preheat and Prep

Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or cast-iron skillet with butter or non-stick spray. You want that sizzling-hot pan for a crispy crust.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon (if using). Mixing the dry ingredients well ensures even distribution.

Step 4: Combine the Wet Ingredients

In a separate bowl, beat the eggs, then mix in the mashed sweet potato, buttermilk, melted butter, and honey. Stir until well combined.

Step 5: Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Stir just until combined; do not overmix. The batter should be thick but pourable.

Step 6: Bake the Cornbread

Pour the batter into the prepared baking dish. Smooth the top and place it in the preheated oven. Bake for 28–34 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

Step 7: Make the Honey Butter Glaze

While the cornbread bakes, melt 2 tablespoons of butter and mix it with 2 tablespoons of honey. Once the cornbread comes out of the oven, brush the glaze generously over the hot surface.

Step 8: Cool and Serve

Let the cornbread cool for at least 10 minutes before slicing. Serve warm for best flavor, and top with a pat of butter or a drizzle of extra honey if desired.

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How Long to Prepare the Honey Butter Sweet Potato Cornbread

Prep Time: The preparation takes about 20 minutes. Roasting or boiling the sweet potato can be done ahead of time, which makes the process smoother. Mashing the potato, mixing ingredients, and prepping the pan are quick once everything is in place.

Bake Time: Expect the cornbread to bake for 28–34 minutes at 375°F. You’ll know it’s ready when the top is golden brown, and a toothpick inserted in the center comes out clean. Allow at least 10 minutes to cool before slicing and serving.

Tips for Perfect Honey Butter Sweet Potato Cornbread

• Roast your sweet potato instead of boiling for deeper flavor.
• Don’t overmix the batter — stir just until everything is combined.
• Use room-temperature eggs and buttermilk for better blending.
• Bake in a cast-iron skillet for a crisper edge.
• Let the cornbread rest before slicing to avoid crumbling.

Watch Out for These Mistakes While Cooking

• Using a cold sweet potato: It can seize the batter and affect texture. Always cool it first.
• Overbaking: Keep an eye on the oven — overbaking can dry it out.
• Skipping the glaze: The honey butter isn’t just for looks — it boosts moisture and flavor.
• Using coarse cornmeal: It makes the texture too gritty and dry.
• Not greasing the pan properly: You want that golden crust, not a stuck bottom.

What to Serve With Honey Butter Sweet Potato Cornbread?

1. Classic Chili

The slight sweetness of the cornbread balances beautifully with spicy, hearty chili.

2. BBQ Pulled Pork

Perfect for soaking up sauce and adding a rich, moist side to your BBQ plate.

3. Collard Greens

Southern-style greens pair naturally with cornbread’s flavor and texture.

4. Fried Chicken

Crispy chicken meets soft, buttery cornbread — an unbeatable duo.

5. Breakfast Scramble

Turn it into a breakfast plate with eggs, bacon, and fruit on the side.

Storage Instructions

Room Temperature: Store cooled cornbread in an airtight container at room temperature for up to 2 days.

Refrigerator: For longer storage, keep it in the fridge in a sealed container. It stays fresh for 4–5 days.

Freezer: Wrap slices in plastic wrap and then foil, or use a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or reheat gently in the microwave or oven.

Reheating: Warm in the oven at 300°F wrapped in foil for about 10 minutes to restore moisture and texture.

Estimated Nutrition

Per Serving (based on 9 slices):

• Calories: 240
• Carbohydrates: 34g
• Protein: 4g
• Fat: 10g
• Saturated Fat: 6g
• Fiber: 2g
• Sugar: 10g
• Sodium: 280mg
• Cholesterol: 45mg

Frequently Asked Questions

Can I use canned sweet potato puree?

Yes, as long as it’s 100% sweet potato and not pie filling. Just make sure it’s thick and not too watery.

Can I make this cornbread without eggs?

You can use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) as a substitute.

Is it okay to skip the honey butter topping?

You can, but you’ll miss out on flavor and moisture. It elevates the whole dish.

Can I double the recipe?

Yes! Double all the ingredients and bake in a 9×13-inch pan. Add a few extra minutes to the bake time.

How do I keep the cornbread from crumbling?

Let it rest after baking, and don’t overbake. The moisture from the sweet potato helps prevent this.

Conclusion

Honey Butter Sweet Potato Cornbread is the ultimate comfort food — subtly sweet, perfectly moist, and packed with cozy flavor. Whether you’re serving it as a side, a snack, or a savory-sweet breakfast, it’s guaranteed to impress. Simple to make and loaded with goodness, it’s the kind of recipe that becomes tradition fast.

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