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
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Naturally sweet: Thanks to mashed sweet potatoes and honey
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Moist and flavorful: A step above traditional dry cornbread
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Perfect for holidays: Complements Thanksgiving, Christmas, or Easter meals
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No fancy equipment required: Just two bowls and a baking dish
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Easy honey butter topping: Adds a gourmet finish in under 2 minutes
Ingredients Breakdown:
Cornbread:
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1 cup mashed sweet potatoes – Adds natural sweetness, moisture, and a velvety texture.
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1 cup yellow cornmeal – Provides the signature grainy texture and flavor of traditional cornbread.
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1 cup all-purpose flour – Balances the cornmeal for a softer crumb.
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1 tablespoon baking powder – Helps the cornbread rise and stay fluffy.
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1/2 teaspoon salt – Enhances overall flavor.
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2 large eggs – Binds the ingredients and adds structure.
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1/2 cup melted butter – Adds richness and buttery flavor.
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1 cup buttermilk – Contributes tanginess and helps tenderize the crumb.
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1/4 cup honey – Gently sweetens the cornbread without overpowering.
Honey Butter:
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1/2 cup softened butter – Base of the spread; creamy and smooth.
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1/4 cup honey – Sweetens the butter for a luscious, spreadable topping.
Tips and Tricks
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Use canned sweet potatoes if you’re short on time—just drain and mash
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Don’t skip the buttermilk—it gives the bread a tender crumb
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Let the bread rest for 10 minutes before serving for best texture
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Try browning the butter before mixing into the batter for a nutty depth of flavor
Variations and Customizations
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Add chopped pecans or walnuts for crunch
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Mix in shredded cheddar cheese and diced jalapeños for a savory twist
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Swap honey for maple syrup in the butter for a fall flavor spin
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Make it gluten-free: Use gluten-free all-purpose flour and cornmeal
Serving Suggestions
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Pairs beautifully with:
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Southern fried chicken
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BBQ ribs or pulled pork
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Spicy chili or black bean soup
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Holiday ham or turkey
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Serve as a standalone snack or side at brunch or dinner
Storage Instructions
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Refrigerator: Store leftovers in an airtight container for up to 4 days
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Freezer: Wrap tightly in foil and freeze for up to 2 months
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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.