Honey Butter Sweet Potato Cornbread

Moist, fluffy, and bursting with comforting flavors, Honey Butter Sweet Potato Cornbread is a soul-warming twist on the classic Southern favorite. Infused with naturally sweet mashed sweet potatoes, rich butter, golden honey, and hearty cornmeal, this cornbread delivers the perfect balance of savory and sweet. It’s the kind of recipe that transforms an everyday meal into something memorable, whether you’re serving it alongside a bowl of chili, roasted chicken, or as part of a festive holiday spread. The addition of sweet potato not only enhances flavor but also adds moisture and a tender texture that sets this cornbread apart from the traditional version. Topped with a luscious honey butter glaze that melts right into the warm bread, this cornbread is irresistible straight from the oven and even better with a dollop of whipped butter or drizzle of extra honey. Whether you serve it in wedges, squares, or muffin form, Honey Butter Sweet Potato Cornbread is a cozy, crowd-pleasing side dish you’ll come back to again and again.

Why You’ll Love This Recipe

Moist and Flavorful

• Sweet potato adds incredible moisture and depth, keeping the cornbread tender and rich.

Perfect Sweet-Savory Balance

• Golden honey and buttery cornmeal come together in perfect harmony for a satisfying bite.

Versatile for Any Occasion

• Whether it’s a holiday table, a casual dinner, or a potluck, this cornbread fits right in.

Easy to Make

• One bowl, simple ingredients, and no mixer needed.

Customizable

• Easily adapt with spices, nuts, or herbs for extra flair.

Beautiful Presentation

• Golden brown with a honey glaze, it looks as good as it tastes.

Preparation Time and Servings

• Prep time: 15 minutes
• Cook time: 30–35 minutes
• Total time: 50 minutes
• Yield: 9–12 squares or slices
• Serving Size: 1 square

Nutritional Information (per serving)

• Calories: 290 kcal
• Carbohydrates: 38g
• Protein: 4g
• Fat: 13g
• Fiber: 3g
• Sugar: 14g

Ingredients

For the Cornbread

• 1 cup mashed sweet potato (about 1 medium sweet potato, roasted or boiled and mashed)
• 1 cup cornmeal (medium grind)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon (optional)
• ¼ teaspoon ground nutmeg (optional)
• 2 large eggs
• ⅓ cup honey
• ½ cup brown sugar (light or dark)
• ½ cup unsalted butter, melted and slightly cooled
• 1 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar)
• 1 teaspoon vanilla extract

For the Honey Butter Glaze

• 2 tablespoons unsalted butter
• 2 tablespoons honey
• Pinch of salt

Step-by-Step Instructions

1. Prepare the Sweet Potato

1. Roast or boil a medium sweet potato until fork tender.
2. Peel and mash until smooth, measuring out 1 cup mashed sweet potato.
3. Let cool to room temperature before using in the batter.

2. Preheat Oven and Prepare Pan

1. Preheat oven to 350°F (175°C).
2. Grease or line a 9×9-inch baking dish, cast iron skillet, or muffin tin.

3. Mix Dry Ingredients

1. In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. Set aside.

4. Mix Wet Ingredients

1. In a separate bowl, whisk together mashed sweet potato, eggs, honey, brown sugar, melted butter, buttermilk, and vanilla extract.
2. Mix until smooth and well combined.

5. Combine and Mix Batter

1. Pour the wet ingredients into the dry ingredients.
2. Gently mix until just combined—do not overmix, as it can make the bread dense.
3. The batter will be thick and creamy.

6. Bake

1. Pour the batter into your prepared baking dish or skillet and smooth the top.
2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
3. Let cool for 5–10 minutes before glazing.

7. Make the Honey Butter Glaze

1. In a small saucepan, melt 2 tablespoons butter with 2 tablespoons honey and a pinch of salt.
2. Stir until combined and smooth.

8. Glaze and Serve

1. Brush or drizzle the warm glaze generously over the baked cornbread.
2. Slice into squares or wedges and serve warm with extra butter or honey on the side.

Ingredient Background

Sweet Potato

Naturally sweet and rich in fiber, beta-carotene, and vitamins, sweet potatoes bring moisture and a mild earthy flavor that perfectly complements the cornbread.

Cornmeal

Adds a rustic texture and signature flavor. A medium-grind cornmeal strikes a perfect balance between bite and fluffiness.

Buttermilk

Provides tang and helps tenderize the crumb, creating a soft and moist texture.

Honey and Brown Sugar

A duo of natural and caramel-like sweetness that pairs beautifully with sweet potatoes and balances the savory corn flavor.

Technique Tips

Roast for Deeper Flavor

Roasting the sweet potato instead of boiling intensifies its natural sweetness and flavor.

Don’t Overmix

Mix just until dry ingredients are incorporated to avoid a dense or tough cornbread.

Use Room Temperature Ingredients

This helps everything blend smoothly and evenly for a better rise.

Serve Warm

Cornbread is best enjoyed warm, fresh from the oven or gently reheated.

Try Cast Iron

Baking in a cast iron skillet creates a crisp, golden crust and rustic charm.

Alternative Presentation Ideas

• Cornbread Muffins: Bake in muffin tins for individual servings—great for brunch or lunchboxes.
• Mini Loaves: Divide into mini loaf pans for gifting or elegant plating.
• Layered Cornbread Cake: Slice in half and layer with cinnamon butter or maple cream cheese spread.
• Cornbread Bites: Use a mini muffin pan and serve as appetizers with a whipped butter dip.
• Rustic Rustic Round: Bake in a round pan and cut into wedges for a classic Southern look.

Additional Tips for Success

• Add-ins like chopped pecans, corn kernels, or diced jalapeños can add variety.
• Double the recipe for a crowd and bake in a 9×13-inch pan.
• Store leftovers wrapped tightly and reheat in the oven to revive texture.
• Pair with chili, stews, or roasted meats for a comforting meal.
• Top with compound butter (like cinnamon honey butter or herb butter) for extra flavor.

Recipe Variations

• Maple Sweet Potato Cornbread: Swap honey with maple syrup for a different sweetness profile.
• Spiced Sweet Potato Cornbread: Add extra cinnamon, cloves, and allspice for a warming spiced version.
• Savory Twist: Reduce sugar and honey, and add scallions, herbs, and shredded cheese.
• Vegan Version: Use plant-based milk, maple syrup, flax eggs, and vegan butter.
• Gluten-Free Version: Replace flour with a gluten-free all-purpose blend.

Freezing and Storage

• Room Temperature: Store tightly wrapped or in an airtight container for up to 2 days.
• Refrigerator: Keeps fresh for up to 5 days. Warm in the oven before serving.
• Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw and reheat in oven or toaster oven for best texture.

Healthier Twist Ideas

• Use whole wheat flour or oat flour in place of all-purpose flour.
• Reduce sugar slightly and use more sweet potato to retain sweetness.
• Add flaxseed meal or chia seeds for extra fiber and nutrition.
• Swap butter for olive oil or avocado oil for a lighter fat source.
• Serve with yogurt or fresh fruit for a nutrient-dense breakfast.

Serving Suggestions for Events

• Holiday Side Dish: A perfect addition to Thanksgiving, Eid, or other festive meals.
• Brunch Staple: Serve with honey butter, jams, or poached eggs.
• Potluck Favorite: Easy to transport and universally loved.
• Picnic Basket Treat: Wrap in parchment and pack with chili or soup.
• Iftar Table Side: Hearty and satisfying to break the fast alongside stews or roasted vegetables.

Special Equipment

• 9×9-inch baking dish or cast iron skillet
• Mixing bowls
• Whisk and spatula
• Pastry brush (for glaze)
• Cooling rack
• Saucepan (for honey butter)

Frequently Asked Questions

1. Can I use canned sweet potato puree?

Yes, just make sure it’s unsweetened and thick—not watery or syrup-packed.

2. Can I make this without buttermilk?

Yes. Mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let it sit for 5 minutes.

3. Can I reduce the sugar?

Yes, reduce the brown sugar to ¼ cup or use just honey for a milder sweetness.

4. Can I use maple syrup instead of honey?

Absolutely! It adds a warm, earthy sweetness that pairs beautifully with sweet potato.

5. What if I don’t have cornmeal?

You can substitute with polenta, though the texture will be slightly coarser.

6. Can I add nuts or dried fruit?

Yes—pecans, walnuts, or dried cranberries make excellent add-ins.

7. How do I make it spicier?

Add a pinch of cayenne pepper or minced jalapeños for a subtle kick.

8. Can I make this ahead for an event?

Yes—bake the day before, store covered, and reheat before serving. Add the glaze just before serving for best results.

Conclusion

Honey Butter Sweet Potato Cornbread is a warm, welcoming dish that captures the comforting flavors of sweet potato, golden honey, and buttery cornmeal in every bite. Whether served as a side, a snack, or the star of the table, its rich texture and balanced sweetness make it a memorable addition to any meal. Easy to prepare, endlessly adaptable, and universally loved, this cornbread brings a touch of homemade goodness and rustic charm to your table—one slice at a time.

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