Sweet & Buttery Honey Sweet Potato Cornbread Recipe You’ll Love

If you’re looking to elevate your cornbread game, this sweet & buttery honey sweet potato cornbread recipe is the perfect way to do it. With the natural sweetness of roasted sweet potatoes combined with the rich flavors of honey and butter, this cornbread turns a classic Southern staple into an unforgettable treat. Whether you’re serving it alongside a hearty stew or enjoying it for breakfast, this recipe will quickly become a favorite.

this Recipe

Making sweet potato cornbread is easier than you might think, and it yields a moist, tender crumb that’s packed with flavor. You’ll love how the honey adds a subtle sweetness without overpowering the earthy goodness of the sweet potatoes. Let’s dive into why this recipe deserves a spot in your kitchen rotation.

Why You’ll Love This Recipe

• Perfect balance of sweet and savory flavors with honey and sweet potatoes
• Moist and tender texture thanks to butter and roasted sweet potatoes
• Simple ingredients you probably already have on hand
• Versatile side dish for breakfast, lunch, dinner, or even snacks
• Easy to make and bakes in under an hour

Ingredients

Gather these ingredients to create a delicious sweet potato cornbread that’s packed with flavor and moisture.

• 1 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup roasted and mashed sweet potato (about 1 medium sweet potato)
• 2 large eggs
• 1/2 cup whole milk
• 1/3 cup melted unsalted butter, plus more for greasing
• 1/4 cup honey, plus extra for drizzling

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8
• Calories: Approximately 220 per serving

How to Make Sweet & Buttery Honey Sweet Potato Cornbread Recipe

1. Preheat your oven to 375°F and grease an 8-inch square baking pan with butter or nonstick spray.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, beat the eggs and then stir in the milk, melted butter, honey, and mashed sweet potato until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined; don’t overmix to keep the bread tender.
5. Transfer the batter to the prepared pan and smooth the top with a spatula.
6. Bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
7. Let the cornbread cool in the pan for about 10 minutes before slicing.
8. Serve warm with an extra drizzle of honey and a pat of butter for that sweet and buttery finish.

Tips for the Best Results

• Roast your sweet potato in advance for a deeper, caramelized flavor and easier mashing.
• Use room temperature eggs and milk to ensure the batter mixes evenly.
• Don’t overmix the batter; a few lumps are okay to keep the cornbread light and fluffy.
• For a crispier top, broil the cornbread for 1-2 minutes at the end of baking—watch closely to prevent burning.
• Try adding a pinch of cinnamon or nutmeg for a warm spice twist that complements the sweet potato.

Storage and Reheating

Store any leftover sweet potato cornbread in an airtight container in the refrigerator for up to 4 days. This keeps it moist and fresh. You can also wrap it tightly and freeze it for up to 2 months.

To reheat, warm individual slices in the microwave for about 20 seconds or in a 350°F oven for 10 minutes until heated through. Add a little butter or honey on top for extra flavor.

Frequently Asked Questions

Can I use canned sweet potato instead of fresh?

Yes, canned sweet potato puree works well as a convenient substitute. Just be sure to drain any excess liquid before measuring so the batter isn’t too wet.

Is this cornbread gluten-free?

This recipe includes all-purpose flour, so it’s not gluten-free as written. You can use a gluten-free flour blend in place of the all-purpose flour for a gluten-free version.

Can I make this recipe vegan?

To make it vegan, substitute the eggs with flax eggs or a commercial egg replacer, use plant-based milk, and swap the butter for a vegan butter alternative.

How do I get a crispier crust on my cornbread?

Baking in a cast iron skillet or broiling the cornbread for the last 1-2 minutes of baking helps achieve a crispy crust. Just keep an eye on it to avoid burning.