Honey Butter Sweet Potato Cornbread is a soft, slightly sweet treat that feels like a warm hug in every bite. The rich taste of sweet potatoes blends perfectly with the golden sweetness of honey and a smooth touch of butter, making this cornbread something special. It’s got a tender crumb that’s just moist enough to keep you coming back for more.
I love making this cornbread whenever I want a little extra comfort on the side of a meal or just to enjoy with a cup of tea. The hint of sweet potato adds a nice depth without being overpowering, and the honey butter on top melts right in to make each slice even more delicious. I always find that a little extra drizzle of honey after baking makes it just perfect.
This cornbread is great served warm straight from the pan, whether it’s alongside chili, soup, or a holiday feast. I’ve found it’s the kind of dish that guests ask for again and again, probably because it’s both familiar and a bit different at the same time. It’s one of those recipes I keep ready to go whenever I want something simple but really satisfying.
Key Ingredients & Substitutions
Sweet Potato: This adds moisture and natural sweetness to the cornbread. If you don’t have sweet potatoes, pumpkin puree or butternut squash puree work well as substitutes.
Cornmeal: Use yellow cornmeal for that classic cornbread texture and flavor. If unavailable, fine-ground cornmeal is a good option, but avoid coarse cornmeal as it can be gritty.
Honey & Butter: Honey adds a gentle sweetness, while butter gives richness. For a dairy-free version, try coconut oil instead of butter and maple syrup or agave for honey.
Spices (Cinnamon & Nutmeg): These are optional but add warm, cozy notes. You can skip or replace them with a pinch of ginger or allspice for a different twist.
How Do You Keep Cornbread Moist and Tender?
Moisture is key to great sweet potato cornbread. Here’s how I keep it soft:
- Mash the sweet potato well: Smooth mashed sweet potatoes blend better into the batter.
- Don’t overmix: Stir the batter just until combined to avoid tough cornbread.
- Use the right fat: Melted butter adds richness and a tender crumb.
- Check doneness early: Start testing with a toothpick at 25 minutes to avoid overbaking, which dries it out.
- Add honey butter on top: A pat of butter and honey while warm locks in moisture and adds to the soft texture.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for combining the dry ingredients and a smaller one for the wet; it keeps things organized and easy.
- Whisk – helps you blend the eggs, milk, honey, and mashed sweet potato smoothly.
- 8-inch square baking pan – perfect for holding the batter and baking evenly.
- Measuring cups and spoons – accurate measurements make all the difference for a balanced flavor.
- Rubber spatula – makes it easy to fold ingredients together without overmixing.
- Parchment paper or non-stick spray – to prevent the cornbread from sticking and make cleanup easier.
Flavor Variations & Add-Ins
- Stir in chopped pecans or walnuts for crunch and extra flavor. They add a nice texture contrast.
- Mix in shredded cheese like sharp cheddar or pepper jack to make it savory for serving with chili or soup.
- Add a dash of vanilla extract or a pinch of ginger for a different warm spice profile.
- Fold in cooked corn kernels or chopped green chilies for a bit of extra texture and flavor.
Honey Butter Sweet Potato Cornbread
Ingredients You’ll Need:
- 1 cup cooked sweet potato, mashed (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup milk (whole or 2%)
- 2 large eggs
- 1/4 cup unsalted butter, melted, plus extra for greasing and serving
- 1/4 cup honey, plus extra for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake. Then, let it cool for about 10 minutes before serving.
Step-by-Step Instructions:
1. Preheat and Prepare Pan:
Begin by heating your oven to 375°F (190°C). Grease an 8-inch square baking pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
3. Combine Wet Ingredients:
In another bowl, whisk the eggs, then add the milk, melted butter, honey, and mashed sweet potato. Stir everything smoothly until well mixed.
4. Make the Batter:
Add the wet ingredients to the dry ingredients and gently stir until just combined. It’s okay if the batter has some lumps; avoid overmixing to keep the cornbread tender.
5. Bake the Cornbread:
Pour the batter evenly into your prepared pan. Place it in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the top is a beautiful golden brown.
6. Add Honey Butter and Serve:
Once out of the oven, let the cornbread cool for about 10 minutes. While still warm, spread a pat of butter on top and drizzle with honey. Cut into squares and enjoy warm for the best taste and texture.
Can I Use Frozen Sweet Potato for This Cornbread?
Yes! Just make sure to thaw it completely and drain any excess moisture before mashing. This helps keep the batter from becoming too wet.
Can I Substitute Milk with a Dairy-Free Alternative?
Absolutely. Almond milk, oat milk, or any plant-based milk will work well in this recipe without changing the flavor much.
How Do I Store Leftover Cornbread?
Store leftovers in an airtight container at room temperature for up to two days or in the fridge for up to a week. Reheat slices gently in the microwave or oven before serving.
Can I Add Mix-Ins Like Nuts or Cheese?
Definitely! Stir in chopped pecans, walnuts, or shredded cheese for extra texture and flavor. Just fold them in gently before baking.