Honey Butter Sweet Potato Cornbread is a delightful mix of sweet and buttery flavors with a soft, crumbly texture that feels like a warm hug. The sweetness from the honey and sweet potatoes combines perfectly with the classic cornbread base to make something truly special. It’s golden, moist, and has just the right amount of richness thanks to the butter melting into every bite.
I love making this cornbread when I want something a little different from the usual. The sweet potatoes add a natural sweetness and a creamy texture that makes this cornbread stand out, and the honey butter on top just seals the deal. One of my favorite tricks is to warm it up and spread a little more honey butter over the top so it melts right in—absolutely delicious!
This cornbread is perfect alongside soups, chili, or even just on its own for a quick snack. I’ve served it at family dinners and it always disappears fast, which makes me happy because it means everyone enjoys it as much as I do. It’s one of those comforting dishes that feels like home no matter the season.
Key Ingredients & Substitutions
Sweet potatoes: These add natural sweetness and moisture. I like baking them for richer flavor, but microwaving works well if you’re short on time. You can swap with pumpkin or butternut squash if you prefer.
Cornmeal: Yellow cornmeal gives that classic cornbread texture. If you only have white cornmeal, that’s fine too—just expect a slightly different color and taste.
Milk: Whole milk keeps the cornbread moist and tender. Buttermilk adds a nice tang, which I love. For a dairy-free option, try almond or oat milk.
Honey & Butter: The honey sweetens gently and pairs beautifully with buttery richness. If you don’t have honey, maple syrup or agave make good alternatives.
How Do You Make Moist Cornbread Without Overmixing?
Overmixing cornbread batter can make it tough. Here’s how to keep it tender:
- After combining wet and dry ingredients, stir just until you no longer see dry flour.
- It’s okay if the batter looks a little lumpy—that’s normal.
- Use a spatula or wooden spoon, not a mixer, to gently fold ingredients together.
This technique helps your cornbread stay soft and fluffy with just the right crumb.
Equipment You’ll Need
- 9-inch round cake pan or cast iron skillet – I prefer the skillet for a crispy edge and rustic look.
- Large mixing bowls – one for the dry ingredients and one for the wet, to keep things organized.
- Whisk – makes mixing everything smooth and lump-free.
- Measuring cups and spoons – for accurate ingredients, ensuring perfect results every time.
- Rubber spatula – helps fold the ingredients gently without overmixing.
- Oven – to bake your delicious cornbread until golden and cooked through.
Flavor Variations & Add-Ins
- Swap honey for maple syrup or agave for a different sweet flavor; great for allergy-friendly options.
- Add chopped nuts or dried fruit to the batter for extra texture and sweetness.
- Mix in shredded cheese or cooked bacon for a savory twist that pairs well with chili or soups.
- Stir in chopped green onions or jalapeños for a spicy, fresh flavor boost.
Honey Butter Sweet Potato Cornbread
Ingredients You’ll Need:
Main Ingredients:
- 1 cup cooked and mashed sweet potatoes (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, for warm spice)
- 2 large eggs
- 1/2 cup milk (whole or buttermilk)
- 1/4 cup melted butter, plus extra for greasing and topping
- 1/4 cup honey
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and around 25-30 minutes to bake. Plan for a total of approximately 40-45 minutes from start to finish, making it a quick and satisfying treat!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Set your oven to 375°F (190°C). Grease a 9-inch round cake pan or cast iron skillet with butter to prevent sticking.
2. Prepare the Sweet Potato:
Cook your sweet potato by baking, microwaving, or boiling until it’s soft all the way through. Once cooked, mash it well and measure one cup for the recipe.
3. Mix the Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon if you’re using it. This ensures an even distribution of ingredients.
4. Combine the Wet Ingredients:
In a separate bowl, beat the eggs. Add the milk, melted butter, honey, vanilla extract, and mashed sweet potatoes. Stir everything until well combined.
5. Make the Batter:
Pour the wet mixture into the dry ingredients. Stir gently just until everything is combined. The batter will be somewhat thick—avoid overmixing to keep your cornbread light and tender.
6. Bake Your Cornbread:
Pour the batter into the prepared pan and even out the surface. Bake for 25-30 minutes, or until the top is nicely golden and a toothpick inserted in the center comes out clean.
7. Add the Finishing Touches:
Take your cornbread out of the oven and, while it’s hot, spread a generous pat of butter on top. If you like, drizzle a little extra honey over it for added sweetness and shine.
8. Serve and Enjoy:
Let the cornbread cool just a bit before slicing. Serve warm as a tasty side dish or a comforting snack. It pairs wonderfully with chili, soups, or on its own for a sweet and buttery treat!
Can I Use Frozen Sweet Potato for This Cornbread?
Yes, you can! Just make sure to thaw the sweet potato completely and drain any excess moisture before mashing to keep the batter from becoming too watery.
Can I Make This Cornbread Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure your baking powder is gluten-free as well.
How Should I Store Leftover Cornbread?
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the microwave or oven before serving.
Can I Prepare the Batter Ahead of Time?
You can mix the batter and keep it covered in the fridge for up to 12 hours. Give it a gentle stir before baking, then bake as directed. This is great for meal prep or busy days!