I love how this Honey Butter Sweet Potato Cornbread brings together comfort and sweetness in one cozy bake. The cornbread turns out moist, tender, and lightly sweet, with the earthy flavor of sweet potatoes balanced by honey and buttery richness. I often make this when I want something warm and homemade that feels special but is still easy to prepare.
Why You’ll Love This Recipe
I enjoy this recipe because it’s simple, reliable, and full of flavor. The sweet potatoes keep the cornbread soft, while the honey adds a natural sweetness without being overpowering. I also like that it works just as well as a side dish for dinner as it does for breakfast or a snack.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1 cup yellow cornmeal
1 cup mashed sweet potatoes (cooked and cooled)
1/4 cup honey
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup milk
2 large eggs
1 tablespoon baking powder
1/2 teaspoon salt
Directions
I start by preheating my oven to 375°F (190°C) and lightly greasing an 8×8-inch baking dish or cast-iron skillet.
In a large bowl, I mix the flour, cornmeal, baking powder, salt, and sugar.
In another bowl, I whisk together the mashed sweet potatoes, honey, melted butter, milk, and eggs until smooth.
I then pour the wet mixture into the dry ingredients and gently stir until just combined. I’m careful not to overmix.
I spread the batter evenly into the prepared dish and bake for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Once baked, I let it cool slightly before slicing and serving.
Servings And Timing
I usually get about 9 servings from this recipe.
Preparation time is around 15 minutes.
Baking time is about 25–30 minutes.
Total time comes to roughly 45 minutes.
Variations
I sometimes add a pinch of cinnamon or nutmeg when I want extra warmth.
If I’m in the mood for texture, I mix in chopped pecans or walnuts.
For a more savory version, I reduce the sugar slightly and add shredded cheese or a touch of black pepper.
Storage/Reheating
I store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
When reheating, I warm slices in the microwave for about 15–20 seconds or in the oven at 300°F (150°C) until heated through.
FAQs
Can I use canned sweet potatoes?
I can use canned sweet potatoes as long as I drain them well and mash them until smooth.
Can I make this cornbread ahead of time?
I often bake it a day ahead and store it tightly covered, which helps the flavors develop even more.
Can I freeze sweet potato cornbread?
I freeze individual slices wrapped tightly, and they keep well for up to 2 months.
What can I serve with this cornbread?
I like serving it with chili, roasted chicken, or even a drizzle of extra honey and butter on top.
Can I make this recipe dairy-free?
I swap the butter for a plant-based alternative and use non-dairy milk, and it still turns out great.
Conclusion
I keep coming back to this Honey Butter Sweet Potato Cornbread because it’s comforting, flavorful, and easy to make. Whether I serve it with a hearty meal or enjoy it on its own, it always feels like a homemade treat worth sharing.
Honey Butter Sweet Potato Cornbread is a moist, tender, and slightly sweet baked treat that blends the earthy richness of sweet potatoes with honey and butter. Perfect as a side, breakfast, or cozy snack.
Total Time:45 minutes
Yield:9 servings
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
1 cup mashed sweet potatoes (cooked and cooled)
1/4 cup honey
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup milk
2 large eggs
1 tablespoon baking powder
1/2 teaspoon salt
Instructions
Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
In a large bowl, combine flour, cornmeal, baking powder, salt, and sugar.
In a separate bowl, whisk together mashed sweet potatoes, honey, melted butter, milk, and eggs until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined—do not overmix.
Spread the batter evenly in the prepared dish.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.
Notes
Add cinnamon or nutmeg for extra warmth.
Mix in chopped pecans or walnuts for added texture.
For a savory twist, reduce the sugar and add shredded cheese or pepper.
Can be made dairy-free with plant-based butter and non-dairy milk.
Great served with chili, roasted meats, or a drizzle of honey.
