There are few joys in life as comforting as a slice of fresh Honey Butter Sweet Potato Cornbread—moist, tender, and just the right balance of sweet and savory. This irresistible twist on a Southern classic delivers deep golden color, buttery richness, and a hint of earthy sweetness from the sweet potato. Drizzled with honey butter and served warm, it’s a cozy favorite perfect for chilly evenings, potlucks, or simply bringing a smile to your table any night of the week.
Ingredients You’ll Need
Gathering your ingredients for Honey Butter Sweet Potato Cornbread is a breeze, and every single one has a crucial role to play. From the distinct sweetness of honey to the creamy goodness of mashed sweet potato, these basics come together to make something truly memorable.
- Mashed cooked sweet potato (1 cup): Adds moisture, beautiful natural color, and a subtle sweetness that elevates your cornbread.
- Yellow cornmeal (1 cup): The foundation—gives cornbread its signature texture and just the right amount of corn flavor.
- All-purpose flour (1 cup): Balances out the cornmeal for a tender crumb that holds together.
- Baking powder (1 tbsp): Ensures your cornbread rises nicely and stays fluffy.
- Baking soda (½ tsp): Works with the buttermilk for even more lift and tenderness.
- Salt (½ tsp): Enhances all the flavors and keeps the sweetness in check.
- Ground cinnamon (1 tsp): Adds a warm, subtle spice that pairs perfectly with sweet potato and honey.
- Large eggs (2): Bind everything together and provide structure.
- Honey (½ cup): The star sweetener that deepens the flavor and gives the crust a gorgeous sheen.
- Unsalted butter, melted (½ cup): Adds richness and gives you that classic buttery taste.
- Buttermilk (¾ cup): Keeps the bread moist and soft, with a gentle tanginess.
- Vanilla extract (1 tsp): Brings everything together with a hint of aromatic sweetness.
How to Make Honey Butter Sweet Potato Cornbread
Step 1: Prep Your Pan and Preheat
Set yourself up for success by preheating the oven to 375°F. Grab a 9×9-inch baking dish and either grease it generously with butter or line it with parchment paper. This keeps your Honey Butter Sweet Potato Cornbread from sticking and makes for easy removal.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and ground cinnamon. Mixing well here evenly distributes the leavening agents and spice, setting the stage for a balanced bite in every forkful.
Step 3: Combine the Wet Ingredients
In a separate bowl, stir together the mashed sweet potato, eggs, honey, melted butter, buttermilk, and vanilla extract. Make sure your sweet potato is smooth and your butter is fully melted for the creamiest, smoothest batter. This is where all that moistness and flavor begins!
Step 4: Bring It All Together
Gently stir the wet ingredients into the dry mixture, folding until just combined. Don’t overmix—doing so can toughen the bread! Stop as soon as no streaks of flour remain. The batter will be thick and luscious.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared dish and smooth the top with a spatula. Slide it into your preheated oven and bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will fill with the warm, cozy aroma of Honey Butter Sweet Potato Cornbread—in other words, pure happiness!
Step 6: Cool Slightly and Serve
Once baked, let your cornbread cool in the pan for about 10 minutes. This helps it set up and makes cutting easier. Serve warm, ideally with an extra slathering of homemade honey butter for maximum indulgence.
How to Serve Honey Butter Sweet Potato Cornbread
Garnishes
Dress up your warm Honey Butter Sweet Potato Cornbread with a generous dollop of honey butter—simply blend softened butter with a drizzle of honey for a spread that melts irresistibly. If you’re feeling extra, a sprinkle of flaky sea salt or some chopped fresh herbs like rosemary or chives adds an eye-catching (and tasty) finish.
Side Dishes
This cornbread is a dream alongside smoky chili, hearty soups, barbecue, or even a classic roast chicken. It’s also lovely with sautéed greens or a fall salad. There’s really no wrong answer—the flavors work with all kinds of comforting, savory mains.
Creative Ways to Present
Serve squares in a breadbasket lined with a pretty napkin, tuck small pieces into lunchboxes, or cut your Honey Butter Sweet Potato Cornbread into fun shapes using cookie cutters for holiday spreads and brunches. For a rustic touch, present it right in the baking dish with honey butter on the side for guests to help themselves.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Honey Butter Sweet Potato Cornbread in an airtight container at room temperature for up to two days. If you’re planning to savor it over a few days, pop it in the fridge; just bring it to room temp or warm slightly before eating for the best texture.
Freezing
This cornbread freezes beautifully! Once fully cooled, wrap individual slices or the whole batch tightly in plastic wrap and aluminum foil, then freeze for up to two months. Thaw overnight in the fridge or just let it sit at room temp for a couple of hours before enjoying.
Reheating
To recapture that just-baked magic, reheat your cornbread slices in the oven at 325°F for 8 to 10 minutes, or microwave on low power in short bursts until warmed through. Add a pat of honey butter before serving, and you’ll be back in cornbread heaven.
FAQs
What kind of sweet potato works best for this cornbread?
Any standard orange-fleshed sweet potato is perfect for Honey Butter Sweet Potato Cornbread. Bake or steam them until tender, mash well, and be sure to avoid adding extra liquid so your bread turns out moist but not gummy.
Can I make this recipe gluten-free?
Absolutely! Substitute your favorite gluten-free all-purpose flour blend for the regular flour, and double-check that your cornmeal is labeled gluten-free. The texture will still be delightful, and the flavor shines just as brightly.
How do I know when the cornbread is done baking?
The best way is the toothpick test—insert a toothpick into the center, and if it comes out clean or with just a crumb or two, your Honey Butter Sweet Potato Cornbread is ready to come out of the oven. The edges should look lightly golden and pull away slightly from the pan.
Can I use canned sweet potato puree?
Yes! Canned sweet potato puree works in a pinch. Make sure it’s 100 percent sweet potato with no added sugar or flavorings, and drain off any excess liquid so your batter isn’t too wet.
Is there a dairy-free version?
You can easily make a dairy-free version by swapping in plant-based butter and your favorite non-dairy milk with a splash of vinegar (to mimic buttermilk). The lovely, tender crumb of Honey Butter Sweet Potato Cornbread remains intact.
Final Thoughts
Few things bring more joy than sharing a warm pan of Honey Butter Sweet Potato Cornbread with the people you love. Give this recipe a whirl the next time you want to wow your family or add a little comfort to your day—your kitchen will smell amazing, and your taste buds will thank you!
Print
Honey Butter Sweet Potato Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Bread
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Honey Butter Sweet Potato Cornbread that perfectly marries the sweetness of honey with the earthiness of sweet potato. This moist and tender cornbread is a delightful addition to any meal or enjoyed on its own as a comforting treat.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 1/2 cup honey
- 1/2 cup unsalted butter (melted)
- 3/4 cup buttermilk
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F. Grease a 9×9-inch baking dish or line it with parchment paper.
- Mix dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In another bowl, combine the mashed sweet potato, eggs, honey, melted butter, buttermilk, and vanilla extract.
- Combine wet and dry ingredients: Stir the wet ingredients into the dry ingredients just until combined—do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool slightly before serving. Best enjoyed warm with extra honey butter.
Notes
- To make honey butter, simply mix 1/4 cup softened butter with 1 to 2 tablespoons honey.
- This cornbread pairs well with chili or roasted meats and can be made ahead and reheated.
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