Honey Butter Sweet Potato Cornbread

Warm, moist, and lightly sweet with a golden crumb and creamy honey butter—this Honey Butter Sweet Potato Cornbread is a delightful upgrade to traditional cornbread. Infused with the natural sweetness and softness of mashed sweet potatoes, it pairs perfectly with everything from hearty stews to holiday roasts or stands alone as a comforting snack.

Inspired by American Southern cuisine, this cornbread recipe delivers both simplicity and satisfaction. Whether you’re planning a cozy winter meal or a sunny summer cookout, this dish brings homemade charm and unbeatable flavor to the table.

Why You’ll Love This Sweet Potato Cornbread

• Made with real sweet potatoes for a moist texture
• Balanced sweetness from honey and sugar
• Homemade honey butter adds richness and flavor
• Quick to prepare and bakes in just 30 minutes
• A versatile side dish for both savory and sweet meals

Ingredients (Serves 4)

For the Cornbread:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk (or regular milk)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup honey

For the Honey Butter:

• 1/2 cup unsalted butter, softened
• 1/4 cup honey
• 1/4 teaspoon salt (optional)

Tip: Buttermilk gives this recipe its rich, tangy flavor, but you can use milk with a splash of lemon juice if needed. You can also swap in maple syrup instead of honey for a deeper sweetness.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease an 8-inch square baking dish or a cast-iron skillet. Both options work well, though the skillet will create slightly crisper edges.

Step 2: Cook and Mash the Sweet Potato

If your sweet potato isn’t already prepared, peel and boil or microwave it until tender. Mash it thoroughly and let it cool to room temperature before using.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.

Step 4: Mix Wet Ingredients

In a separate bowl, mix the mashed sweet potato, buttermilk, melted butter, eggs, and honey. Stir until the mixture is smooth and fully incorporated.

Step 5: Combine the Batter

Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined. Do not overmix, or your cornbread may turn out dense.

Step 6: Bake

Pour the batter into your prepared baking dish or skillet and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cornbread cool for at least 10 minutes before slicing.

Step 7: Make the Honey Butter

While the cornbread is baking or cooling, use a fork or hand mixer to combine the softened butter, honey, and a pinch of salt in a small bowl. Mix until creamy and smooth.

Step 8: Serve

Serve slices of warm cornbread with a generous pat of honey butter on top. This cornbread is best enjoyed warm, but leftovers can be reheated or even used the next day in stuffing or savory breakfast bakes.

Serving Suggestions

• Pair it with chili, barbecue ribs, or fried chicken
• Add to a holiday table alongside turkey or ham
• Serve as a brunch treat with scrambled eggs and fruit
• Enjoy with a drizzle of maple syrup or fresh jam

Make Ahead and Storage Tips

• Store leftovers in an airtight container at room temperature for up to 2 days.
• Refrigerate for longer storage (up to 5 days).
• Reheat in the oven at 300°F for 10 minutes to refresh texture.
• Freeze tightly wrapped slices for up to 2 months.

Variations and Customizations

• Add chopped pecans or walnuts for a nutty twist.
• Stir in shredded cheddar cheese or chopped jalapeños for a savory version.
• Use maple syrup instead of honey for a different depth of sweetness.
• Make it gluten-free with a 1:1 gluten-free flour blend.

Final Thoughts

This Honey Butter Sweet Potato Cornbread strikes the perfect balance between classic and creative. It’s moist, flavorful, and topped with a silky honey butter that melts right into every bite. Whether you’re serving it as a side dish or enjoying it on its own, this cornbread recipe will become a regular feature in your kitchen.

Print Pin

Honey Butter Sweet Potato Cornbread

Moist sweet potato cornbread topped with creamy honey butter. A sweet, cozy twist on a Southern classic.

Course Appetizer, Breakfast, Dinner, Lunch, Side Dish, Snack

Cuisine American

Keyword Honey Butter Sweet Potato Cornbread

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4

Ingredients

For the Cornbread:

• 1 cup mashed sweet potatoes about 1 medium sweet potato
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk or regular milk
• 1/4 cup unsalted butter melted
• 2 large eggs
• 1/4 cup honey

For the Honey Butter:

• 1/2 cup unsalted butter softened
• 1/4 cup honey
• 1/4 teaspoon salt optional

Instructions

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C). Lightly grease an 8-inch square baking dish or a cast-iron skillet. Both options work well, though the skillet will create slightly crisper edges.

Step 2: Cook and Mash the Sweet Potato

• If your sweet potato isn’t already prepared, peel and boil or microwave it until tender. Mash it thoroughly and let it cool to room temperature before using.

Step 3: Mix Dry Ingredients

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

Step 4: Mix Wet Ingredients

• In a separate bowl, mix the mashed sweet potato, buttermilk, melted butter, eggs, and honey. Stir until the mixture is smooth and fully incorporated.

Step 5: Combine the Batter

• Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined. Do not overmix, or your cornbread may turn out dense.

Step 6: Bake

• Pour the batter into your prepared baking dish or skillet and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cornbread cool for at least 10 minutes before slicing.

Step 7: Make the Honey Butter

• While the cornbread is baking or cooling, use a fork or hand mixer to combine the softened butter, honey, and a pinch of salt in a small bowl. Mix until creamy and smooth.

Step 8: Serve

• Serve slices of warm cornbread with a generous pat of honey butter on top. This cornbread is best enjoyed warm, but leftovers can be reheated or even used the next day in stuffing or savory breakfast bakes.