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Honey Butter Sweet Potato Cornbread Recipe
Emily

Honey Butter Sweet Potato Cornbread

This honey butter sweet potato cornbread is moist, tender, and perfectly balanced with natural sweetness from mashed sweet potatoes and honey. Topped with a luscious honey butter spread, it’s a comforting twist on classic cornbread — ideal for family dinners, holidays, or cozy weekends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 squares
Course: Bread, Side Dish
Cuisine: American, Southern
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup mashed sweet potatoes
  • 2 large eggs
  • 1/2 cup melted butter
  • 1/4 cup honey
  • 1 cup buttermilk
  • 1/2 cup softened butter (for honey butter)
  • 1/4 cup honey (for honey butter)

Equipment

  • 8-inch square baking pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 375°F (190°C). Grease or line an 8-inch square baking pan.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
  3. In a separate bowl, combine mashed sweet potatoes, eggs, melted butter, honey, and buttermilk. Stir until smooth.
  4. Pour wet ingredients into dry mixture and gently fold until just combined. Do not overmix.
  5. Pour batter into prepared pan and smooth the top.
  6. Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  7. While baking, prepare honey butter by mixing softened butter and honey until smooth.
  8. Remove cornbread from oven and let cool slightly before spreading honey butter on top.
  9. Serve warm and enjoy!

Notes

Make ahead by baking the cornbread a day early and reheating before serving. For extra texture, add corn kernels or chopped pecans to the batter. Pair with chili, roasted meats, or enjoy as a stand-alone treat with a hot drink.