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+ servings

Honey Butter Sweet Potato Cornbread

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Breakfast, Dinner, Lunch, Side Dish, Snack
Cuisine American
Keyword Honey Butter Sweet Potato Cornbread
Servings 4
Moist sweet potato cornbread topped with creamy honey butter. A sweet, cozy twist on a Southern classic.

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.