Honey Butter Sweet Potato Cornbread

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This Honey Butter Sweet Potato Cornbread is a delightful twist on a Southern classic—moist, tender, and slightly sweet with a rich depth from mashed sweet potatoes and a golden crust. It’s perfectly complemented by a whipped honey butter spread, making it an irresistible side for chili, BBQ, or holiday feasts.

Why You’ll Love This Recipe

• Naturally sweet: Thanks to mashed sweet potatoes and honey

• Moist and flavorful: A step above traditional dry cornbread

• Perfect for holidays: Complements Thanksgiving, Christmas, or Easter meals

• No fancy equipment required: Just two bowls and a baking dish

• Easy honey butter topping: Adds a gourmet finish in under 2 minutes

Ingredients Breakdown:

Cornbread:

• 1 cup mashed sweet potatoes – Adds natural sweetness, moisture, and a velvety texture.

• 1 cup yellow cornmeal – Provides the signature grainy texture and flavor of traditional cornbread.

• 1 cup all-purpose flour – Balances the cornmeal for a softer crumb.

• 1 tablespoon baking powder – Helps the cornbread rise and stay fluffy.

• 1/2 teaspoon salt – Enhances overall flavor.

• 2 large eggs – Binds the ingredients and adds structure.

• 1/2 cup melted butter – Adds richness and buttery flavor.

• 1 cup buttermilk – Contributes tanginess and helps tenderize the crumb.

• 1/4 cup honey – Gently sweetens the cornbread without overpowering.

Honey Butter:

• 1/2 cup softened butter – Base of the spread; creamy and smooth.

• 1/4 cup honey – Sweetens the butter for a luscious, spreadable topping.

Tips and Tricks

• Use canned sweet potatoes if you’re short on time—just drain and mash

• Don’t skip the buttermilk—it gives the bread a tender crumb

• Let the bread rest for 10 minutes before serving for best texture

• Try browning the butter before mixing into the batter for a nutty depth of flavor

Variations and Customizations

• Add chopped pecans or walnuts for crunch

• Mix in shredded cheddar cheese and diced jalapeños for a savory twist

• Swap honey for maple syrup in the butter for a fall flavor spin

• Make it gluten-free: Use gluten-free all-purpose flour and cornmeal

Serving Suggestions

• Pairs beautifully with:

  • Southern fried chicken

  • BBQ ribs or pulled pork

  • Spicy chili or black bean soup

  • Holiday ham or turkey

• Serve as a standalone snack or side at brunch or dinner

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days

• Freezer: Wrap tightly in foil and freeze for up to 2 months

• Reheat: Microwave for 15–20 seconds or warm in a 300°F oven

Popular Questions

Can I use regular milk instead of buttermilk?

Yes, but the result will be slightly less tender. For a substitute, add 1 tbsp lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.

Is this recipe sweet or savory?

It leans sweet, but you can reduce the honey or omit the topping if you prefer a more savory cornbread.

Can I double the recipe?

Absolutely—just bake in a 9×13-inch pan and extend the baking time by 5–10 minutes.

Honey Butter Sweet Potato Cornbread

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• Author: easysweetmeal
• Total Time: 35–40 minutes
• Yield: 9 servings 1x

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Description

Honey Butter Sweet Potato Cornbread – Moist, tender, and slightly sweet with a golden crust. Topped with whipped honey butter, it’s the perfect side for chili, BBQ, or holidays!

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Ingredients

Scale 1x2x3x

• 1 cup mashed sweet potatoes

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 2 large eggs

• 1/2 cup melted butter

• 1/4 cup honey

• 1 cup buttermilk

• 1/2 cup unsalted butter, softened

• 1/4 cup honey

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Instructions

Step 1: Preheat Your Oven

• Set your oven to 375°F (190°C).

• Grease a 9×9-inch baking dish or similar pan.

Step 2: Combine Dry Ingredients

• In a large mixing bowl, whisk together:

  • Cornmeal

  • Flour

  • Baking powder

  • Salt

Step 3: Mix Wet Ingredients

• In a separate bowl, combine:

  • Mashed sweet potatoes

  • Eggs

  • Melted butter

  • Honey

  • Buttermilk

Step 4: Create the Batter

• Gently stir the wet ingredients into the dry mixture.

• Mix until just combined—don’t overmix or the cornbread will be dense.

Step 5: Bake

• Pour the batter into the prepared baking dish.

• Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Step 6: Make the Honey Butter

• In a small bowl, blend the softened butter and honey until smooth and fluffy.

Step 7: Serve

• Let the cornbread cool slightly before slicing.

• Serve warm with a generous dollop of honey butter.

Notes

• For extra presentation, top the cornbread with honey butter while it’s still warm so it melts beautifully.

• This is an ideal dish to bring to potlucks, family dinners, or holiday tables.

• Want to make muffins? Simply pour into a greased muffin tin and bake for 18–20 minutes at the same temperature.

  • 1 cup mashed sweet potatoes

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1/2 cup melted butter

  • 1/4 cup honey

  • 1 cup buttermilk

  Honey Butter

  • 1/2 cup unsalted butter, softened

  • 1/4 cup honey

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern / American

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