Honey Butter Sweet Potato Cornbread is a delicious twist on classic cornbread that brings together the natural sweetness of sweet potatoes and the rich goodness of honey and butter. This cornbread is soft, moist, and has a lovely golden crust, making it the perfect side dish or snack any time of year.
I love making this cornbread when I want something comforting but a little special. The sweet potatoes add a nice tender texture and subtle sweetness, while the honey and butter make every bite feel cozy and satisfying. It’s always a hit with family and friends, and I often find myself reaching for another slice before anyone else does!
My favorite way to enjoy Honey Butter Sweet Potato Cornbread is warm, right out of the oven, spread with a little extra butter that melts perfectly on top. It pairs wonderfully with chili, soups, or even just a cup of tea or coffee. If you try it once, I’m sure it will become one of your go-to recipes too!
Key Ingredients & Substitutions
Sweet Potatoes: They bring moisture and sweet flavor while keeping the cornbread tender. If you don’t have sweet potatoes, canned pumpkin or butternut squash puree can work well, too.
Cornmeal: I prefer yellow cornmeal for its bright color and slight sweetness. You can use stone-ground or fine cornmeal depending on your texture preference; fine makes it softer.
Honey: Honey adds natural sweetness and a lovely flavor. Maple syrup or agave syrup can be a good substitute if you want a different note or are avoiding honey.
Butter: Melted butter enriches the batter and adds richness. For a lighter version, you can swap part of it with oil, but butter’s flavor is harder to beat.
How Do You Get Moist, Tender Cornbread Without It Being Dense?
The secret to a moist cornbread like this starts with balancing wet and dry ingredients and not overmixing the batter.
- Use cooked mashed sweet potatoes – they add moisture and softness naturally.
- Combine wet and dry ingredients just until mixed; overmixing can make cornbread tough.
- Adding milk or buttermilk helps keep the texture light and tender.
- Baking at the right temperature (375°F) ensures the top browns nicely while the inside stays moist.
- Let the cornbread cool a bit before slicing to help it set up and prevent crumbling.
By following these tips, you’ll enjoy a perfectly tender and moist cornbread every time!
Equipment You’ll Need
- 8-inch square baking pan – I like this size because it helps the cornbread bake evenly and gives it nice edges.
- Mixing bowls – one for dry ingredients and one for wet ingredients; easy to use and clean.
- Whisk – helps you mix the ingredients smoothly and evenly without lumps.
- Measuring cups and spoons – for accurate measurements of ingredients like honey, milk, and spices.
- Roasting or boiling pot – to cook the sweet potatoes until tender, which makes the batter extra moist.
- Spatula – for spreading the batter evenly in the pan and removing the baked cornbread.
Flavor Variations & Add-Ins
- Cheddar and jalapeños – add sharp cheese and spicy peppers for a savory kick that pairs great with chili.
- Blueberries or raspberries – fold in fresh or frozen berries for a fruity twist, perfect for breakfast or brunch.
- Chopped nuts – sprinkle in walnuts or pecans for added crunch and richness.
- Cinnamon sugar topping – before baking, sprinkle a mixture on top for a sweet, crunchy crust that enhances the honey flavor.
Honey Butter Sweet Potato Cornbread
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ cup whole milk (or buttermilk)
- ¼ cup melted butter, plus extra for greasing and serving
- ¼ cup honey, plus extra for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25 to 30 minutes to bake, so the total time is roughly 40 to 45 minutes. Plus, allow a few minutes for the sweet potatoes to cook if you aren’t using pre-cooked ones.
Step-by-Step Instructions:
1. Prepare the Oven and Sweet Potatoes:
Start by preheating your oven to 375°F (190°C). Grease an 8-inch square baking pan or line it with parchment paper to keep the cornbread from sticking. Peel and dice the sweet potato, then boil or steam it until it’s soft. Once tender, mash the sweet potato well and measure out 1 cup to use in the batter.
2. Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, ground cinnamon, and nutmeg. This blends all the dry flavors and helps your cornbread rise evenly.
3. Combine Wet Ingredients:
In a separate bowl, crack the eggs and beat them lightly. Stir in the milk (or buttermilk), melted butter, honey, and mashed sweet potatoes. Mix everything well until it’s smooth and creamy.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients. Gently stir just until they come together; be careful not to overmix, as this can make the cornbread tough. The batter will be thick but spreadable.
5. Bake the Cornbread:
Pour the batter into your prepared pan and smooth the top with a spatula. Place it in the oven and bake for 25 to 30 minutes. The top should turn golden brown and a toothpick inserted into the center should come out clean.
6. Cool and Serve:
Once baked, remove the cornbread from the oven and let it cool slightly for about 5 minutes. Slice into squares and serve warm with a pat of butter on top and a drizzle of honey for a sweet finish.
Can I Use Frozen Sweet Potato for This Cornbread?
Yes, frozen cooked sweet potato works great! Just thaw it completely and drain any excess moisture before mashing to avoid soggy batter.
Can I Substitute Buttermilk for Regular Milk?
Absolutely! Buttermilk adds a nice tang and tender crumb, but regular milk or a milk alternative will work too if that’s what you have.
How Should I Store Leftover Cornbread?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat gently in the microwave or oven before serving.
Can I Add Mix-Ins to This Cornbread?
Yes! Try stirring in chopped nuts, cheese, or even some diced jalapeños for a savory twist. Just fold them in gently with the wet ingredients before baking.