When it comes to cozy comfort food that bridges the gap between savory and sweet, nothing beats a warm slice of Honey Butter Sweet Potato Cornbread. With its golden crust, moist interior, and irresistible drizzle of whipped honey butter, this cornbread recipe takes a Southern classic to the next level. The addition of mashed sweet potatoes adds natural sweetness, tenderness, and a beautiful golden hue, while the honey butter topping makes every bite melt-in-your-mouth delicious. Whether you’re searching for an easy weeknight dinner side dish, a holiday-worthy bread, or a creative spin on traditional cornbread, this recipe is one you’ll make on repeat. It pairs beautifully with savory dishes like chili, fried chicken, or BBQ, yet it’s sweet enough to enjoy on its own as a snack or brunch treat.

Why You’ll Love This Recipe

Moist and tender – Thanks to mashed sweet potatoes and buttermilk, this cornbread is never dry.
Perfectly sweet – Balanced with honey and natural sweetness without being overly sugary.
Family-friendly – A crowd-pleasing side dish loved by kids and adults alike.
Easy to make – Simple pantry staples come together in under an hour.
Versatile – Works as a holiday side, weeknight dinner companion, or even a brunch treat.
Irresistible topping – The honey butter spread takes it from great to unforgettable.

Ingredient Breakdown

Yellow Cornmeal: Provides that signature cornbread texture and flavor.
All-Purpose Flour: Softens the crumb and ensures the bread is fluffy rather than dense.
Baking Powder: Gives the cornbread rise and a light, airy texture.
Salt: Balances out the sweetness and enhances the savory undertones.
Mashed Sweet Potatoes: Adds moisture, natural sweetness, and a golden color.
Eggs: Help bind the ingredients together while adding richness.
Melted Butter: Brings a buttery depth of flavor that complements the honey.
Honey: Natural sweetness that pairs perfectly with cornbread’s hearty texture.
Buttermilk: Keeps the bread moist and adds a slight tang for balance.
Honey Butter: A dreamy topping made with whipped butter and honey, melting beautifully into the warm bread.

Pro Tips

Use freshly cooked sweet potatoes: Roast or steam them for the richest flavor and smoothest mash.
Don’t overmix the batter: Gently fold wet and dry ingredients together to avoid a dense loaf.
Check early for doneness: Oven times vary—start testing at the 25-minute mark.
Serve warm: Cornbread is best enjoyed warm with honey butter melting on top.
Double the honey butter: It’s so good, you’ll want extra for spreading on leftovers.

Ingredient Swaps or Variations

Flour swap: Use whole wheat flour or a gluten-free blend for a heartier or allergy-friendly version.
Flavor boost: Add a teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
Savory twist: Fold in shredded cheddar and chopped jalapeños for a sweet-and-spicy kick.
Dairy-free option: Swap buttermilk with almond milk plus lemon juice, and use plant-based butter.
Mini cornbread muffins: Bake the batter in muffin tins for individual servings, great for parties or lunchboxes.

Serving Suggestions

This Honey Butter Sweet Potato Cornbread shines on its own but pairs wonderfully with both savory and sweet dishes. Serve it alongside a bowl of chili or beef stew for a hearty dinner, pair it with BBQ ribs or fried chicken for a Southern feast, or add it to your Thanksgiving spread as a unique side. It also works as a sweet breakfast or brunch option served with coffee or tea.

Make Ahead + Storage Tips

Make ahead: Prepare the batter, pour into the baking pan, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if starting from cold.
Storage: Wrap cooled cornbread tightly in foil or plastic wrap and store at room temperature for up to 3 days.
Freezer-friendly: Slice into portions, wrap individually, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm slices in the oven at 300°F (150°C) for 10 minutes, or microwave for 15–20 seconds. For best texture, brush with a little melted butter before reheating.

Cultural or Historical Notes

Cornbread has long been a staple in Southern cooking, rooted in Native American traditions of cornmeal-based breads. Over time, different regions developed their own variations, with some preferring savory versions and others leaning sweeter. Adding sweet potatoes and honey to cornbread reflects the South’s abundant harvest and love for comforting, seasonal flavors. This twist celebrates tradition while offering a fresh, modern upgrade.

Frequently Asked Questions (FAQ)

Can I use canned sweet potatoes instead of fresh?
Yes, just make sure to drain them well and mash until smooth. Avoid using candied yams since they already contain added sugar and syrup.

Do I need to peel the sweet potatoes before mashing?
Yes, peeling ensures a smoother texture. However, you can leave the skins on if you prefer a more rustic texture.

What if I don’t have buttermilk?
No problem—make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I reduce the sweetness?
Yes, simply cut the honey in half or skip the honey butter topping for a less sweet version.

Is this recipe gluten-free?
Not as written, but you can substitute a 1:1 gluten-free flour blend for the all-purpose flour to make it gluten-free.

Honey Butter Sweet Potato Cornbread Recipe

Emily