Honey Butter Sweet Potato Cornbread

Let me tell you about my absolute favorite way to take cornbread from good to "oh my goodness, I need another slice!" Honey butter sweet potato cornbread is the love child of classic Southern comfort and cozy fall flavors. I stumbled onto this recipe years ago when I had extra sweet potatoes after Thanksgiving, and now it’s my go-to for potlucks, Sunday dinners, or just because. There’s something magical about that golden crumb paired with a swoosh of honey butter—it’s like a hug in bread form.

What makes this recipe special? It’s all about balance. The sweet potatoes keep every bite impossibly moist (none of that dry, crumbly cornbread here!), while the honey butter adds just the right touch of sweetness without going overboard. Trust me, once you try this version, you’ll never look at plain cornbread the same way again. My family literally fights over the last piece—that’s how good it is.

Why You’ll Love This Honey Butter Sweet Potato Cornbread

Oh, where do I even start? This isn’t just cornbread—it’s a whole experience. Here’s why it’s become my most-requested recipe:

• Moist like nobody’s business: The sweet potatoes work magic, keeping every slice tender even days later (if it lasts that long!).
• Perfectly balanced: Not too sweet, not too plain—just that golden middle ground that makes you reach for "just one more bite."
• Foolproof to make: No fancy techniques here, just good old-fashioned mixing and baking.
• Crowd-pleasing flavor: Kids go wild for the honey butter, adults appreciate the sophisticated twist—total win-win.

Seriously, this cornbread disappears faster than I can make it. You’ve been warned!

Ingredients for Honey Butter Sweet Potato Cornbread

Gather these simple ingredients—I promise you probably have most of them already! The key here is quality, especially with the sweet potatoes and honey:

• 1 cup yellow cornmeal (the heart of any good cornbread!)
• 1 cup all-purpose flour
• 1 tablespoon baking powder (make sure it’s fresh!)
• ½ teaspoon salt
• 1 cup mashed sweet potatoes (freshly cooked and peeled, please—none of that canned stuff)
• 2 large eggs (room temperature blends better)
• ½ cup melted butter (salted or unsalted both work—I use salted for that extra flavor punch)
• ¼ cup honey (packed—and use the good local stuff if you can)
• 1 cup buttermilk (no buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice and let it sit 5 minutes)

For the honey butter (because let’s be real—this is the star of the show):

• ½ cup softened butter (leave it out for 30 minutes first)
• ¼ cup honey

Equipment You’ll Need

You won’t need anything fancy—just the basics every home cook already has:

• 2 mixing bowls (one for dry, one for wet ingredients)
• 9x9 inch baking dish or cast iron skillet
• Whisk (or fork in a pinch)
• Oven (preheated—don’t skip this step!)

That’s it! Now let’s get baking.

How to Make Honey Butter Sweet Potato Cornbread

Okay, let's dive into the fun part—making this golden beauty! Don't worry, it's easier than you think. Just follow these steps and you'll have perfect cornbread every time:

1. Preheat your oven to 375°F (190°C)—this is crucial! While it heats up, grease your baking dish with butter or non-stick spray. I like using a 9x9 inch pan, but a cast iron skillet works wonders too.
2. Mix your dry ingredients: In a big bowl, whisk together the cornmeal, flour, baking powder, and salt. Make sure there are no lumps—nobody wants a pocket of baking powder in their bite!
3. Combine the wet ingredients: In another bowl, beat the eggs lightly, then stir in the mashed sweet potatoes, melted butter, honey, and buttermilk. The mixture will look gloriously orange and smell amazing already.
4. Fold it all together: Pour the wet ingredients into the dry ingredients and gently mix until just combined—some small lumps are totally fine! Overmixing makes tough cornbread, and we want tender, so resist the urge to keep stirring.
5. Bake to golden perfection: Pour the batter into your prepared dish and pop it in the oven for 25-30 minutes. You'll know it's done when the edges pull away slightly and a toothpick inserted in the center comes out clean (maybe with a crumb or two—that's perfect).

Making the Honey Butter

While your cornbread bakes, let's make the magic happen! Simply beat the softened butter and honey together until smooth and creamy. Taste it—want it sweeter? Add another drizzle of honey. This stuff is so good you'll want to put it on everything!

Tips for Perfect Honey Butter Sweet Potato Cornbread

After making this recipe more times than I can count, I’ve picked up a few tricks that take it from great to "can I get your recipe?" level:

• Room temp is your friend: Let eggs and buttermilk sit out 30 minutes—they’ll blend into the batter like a dream.
• Don’t peek! Resist opening the oven door early—that rush of cold air can cause uneven baking.
• Sweet potato texture matters: Mash those taters smooth—no big lumps, or you’ll get uneven pockets in your bread.
• The toothpick rule: Pull cornbread when the tester has moist crumbs, not wet batter—it keeps baking a bit after coming out.

Follow these, and you’ll have folks begging for your secret!

Variations & Substitutions

Listen, I'm all about sticking to the original recipe—it's perfect as-is—but life happens! Here are my tested swaps when you're in a pinch:

• Out of honey? Pure maple syrup works beautifully (just reduce other liquids slightly).
• Gluten-free? Swap the flour 1:1 with your favorite GF blend—I've had great results with almond flour too.
• Dairy-free? Coconut oil replaces butter, and almond milk with lemon juice mimics buttermilk.

The beauty of this recipe? It forgives and adapts!

Serving Suggestions

Oh honey, this cornbread shines in so many ways! Slather that honey butter on warm slices right out of the oven—it'll melt into golden pools of goodness. My favorite pairings?

• Cozy chili nights (the sweet-spicy combo is unreal)
• Hearty soups and stews (especially butternut squash or black bean)
• Sunday brunch spread alongside scrambled eggs

Pro tip: Warm the honey butter slightly before serving—it spreads like a dream!

Storing and Reheating

This cornbread stays moist for days—if it lasts that long! Store any leftovers (ha!) in an airtight container at room temp for up to 3 days. To reheat, pop slices in the microwave for 15 seconds with a damp paper towel covering them, or warm in a 300°F oven for 5-10 minutes. The honey butter keeps in the fridge for 2 weeks—just let it soften before spreading.

Honey Butter Sweet Potato Cornbread FAQs

Got questions? I've got answers! Here are the things people ask me most about this recipe:

• "Can I use canned sweet potatoes?" Sure, in a pinch—but fresh makes all the difference! If you must use canned, drain them well and pat dry with paper towels to remove excess moisture.
• "How do I make it dairy-free?" Easy! Swap the butter for coconut oil and use almond milk mixed with 1 tablespoon lemon juice instead of buttermilk. The texture stays perfect!
• "Why is my cornbread dry?" You probably overbaked it or overmixed the batter. Next time, pull it when the edges just start pulling away from the pan—it keeps cooking as it cools.
• "Can I freeze this?" Absolutely! Wrap cooled slices tightly in plastic, then foil. They'll keep for 3 months. Thaw at room temp and reheat with that glorious honey butter!

Still stumped? Drop your question in the comments—I'm happy to help!

Nutritional Information

Just so you know, these numbers are estimates—your exact counts will vary based on ingredients and brands used. Per generous slice: about 280 calories, 35g carbs (2g fiber), 5g protein, and 14g fat. The honey butter adds extra sweetness, so adjust to your taste!

Share Your Thoughts

Did you make this honey butter sweet potato cornbread? Tag me on Instagram—I love seeing your creations! Leave a rating below if you adored it as much as we do.

Print