Honey Butter Sweet Potato Cornbread

Honey Butter Sweet Potato Cornbread is the kind of recipe that turns a regular dinner into something everyone talks about. The rich earthiness of sweet potatoes pairs with classic cornbread for a soul-warming bite, while the honey butter takes it totally over the top. I make this on crisp evenings when I want my kitchen to smell like home and comfort—it never lasts long on the table.

I still remember the first time I served this at a holiday meal—it was gone in minutes and my cousin texted me for the recipe before dessert was even served.

Ingredients

• Mashed sweet potatoes: provide sweetness and moisture, look for an orange-fleshed sweet potato with no bruises
• Cornmeal: creates that signature crumb, look for medium grind, stone ground if possible
• All purpose flour: balances texture, giving it a light lift, select unbleached for best results
• Granulated sugar: adds a subtle sweetness, opt for organic cane sugar if available
• Baking powder: ensures fluffiness, choose a fresh container for maximum rise
• Salt: enhances all the flavors, a good quality fine sea salt is ideal
• Buttermilk: gives tang and tenderness, use whole buttermilk for richness or whole milk if needed
• Unsalted butter: lends flavor and moisture, use high quality real butter
• Eggs: bind everything together, fresh large eggs work best
• Honey: adds floral notes and keeps the crumb tender, use raw or local honey for more dimension
• Softened unsalted butter, honey and a touch of salt: forms the finishing honey butter, use European style if possible for extra creaminess

Instructions

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit, which is about 190 degrees Celsius. Make sure to fully preheat so your cornbread rises evenly. Warm an eight inch square baking dish or a cast iron skillet with a light greasing using butter or oil to avoid any sticking.

Prepare the Sweet Potatoes:

If using a raw sweet potato, prick one medium sweet potato with a fork and microwave or bake until it is fork tender. Peel away the skin and mash until completely smooth with no lumps. Let cool a few minutes so it does not scramble the eggs later.

Mix Dry Ingredients:

In a big bowl, vigorously whisk together the cornmeal, all purpose flour, sugar, baking powder and salt. This not only combines them but also aerates the mix, which helps with a lighter crumb.

Combine Wet Ingredients:

In a separate bowl, whisk together the mashed sweet potatoes, buttermilk, melted unsalted butter, eggs and honey until everything is completely integrated. The mixture should be creamy with no stray lumps of potato.

Combine Ingredients:

Add the wet mixture to the dry ingredients and use a spatula to fold everything together gently. Stop mixing as soon as you no longer see dry flour patches. Overmixing can make the bread dense.

Bake the Cornbread:

Pour the thick batter into your prepared baking dish or skillet and use a spatula to spread it evenly all the way to the corners. Place in the preheated oven and bake for about twenty five to thirty minutes. Start checking at twenty five by inserting a toothpick into the center. If it comes out clean, the bread is done.

Prepare the Honey Butter:

While your cornbread bakes, beat together the softened unsalted butter, honey, and a pinch of salt with a hand mixer or spatula. The honey butter should become fluffy and creamy for easy spreading.

Cool and Serve:

Take the cornbread out of the oven and set it on a wire rack for about ten minutes before cutting into squares. Serve warm with a generous spoonful of honey butter so it melts right into the bread.

Sweet potatoes are my secret ingredient for so many bakes. They keep this cornbread soft for days plus I love the golden color every time I slice in. This is a favorite at family gatherings especially with a bowl of spicy chili—we all swipe up every bit of honey butter.

Storage Tips

Store the cooled cornbread in an airtight container at room temperature for up to three days. For longer storage, wrap the squares well and freeze for up to two months. Let them thaw at room temperature then rewarm wrapped in foil in a low oven.

Ingredient Substitutions

Out of buttermilk Just use whole milk plus a teaspoon of white vinegar for tang. You can also swap the all purpose flour for whole wheat pastry flour for more fiber. Almond milk works well if you want this dairy free, just use a vegan butter substitute too.

Serving Suggestions

I always serve this as a side for chili, black bean soup or roast chicken but it is just as lovely for breakfast with a fried egg. Leftover honey butter can be spread on warm toast, biscuits, or pancakes. Keep some extra on hand if you are baking for a crowd.

Cultural and Historical Roots

Cornbread is a staple food in the American South, with deep roots in Indigenous cooking traditions. Adding sweet potatoes is a beautiful Southern twist, bringing both flavor and nutrition. Growing up, cornbread was at every holiday table and sweet potato cornbread always meant a festive meal.

Seasonal Adaptations

Use canned sweet potato in a pinch or even roasted pumpkin in the fall. Swap in maple syrup for honey during winter for a cozy flavor. Add chopped toasted pecans to the batter for autumn gatherings. I have made this recipe in every season and it never disappoints just switch up the sweetener or nuts and you always have a winner.

Success Stories

My neighbor first tried this recipe last Thanksgiving and said it was the only cornbread her picky kids ever finished. She now brings a double batch to every potluck. Several readers have written to share that it has become their go to comfort bake for feeding friends and family.

Freezer Meal Conversion

This bread freezes beautifully. Slice cooled cornbread into squares, wrap each in wax paper and seal in a zip top bag. When ready to eat, thaw at room temperature or pop into a warm oven for best texture. The honey butter can also be frozen in little scoops then thawed before serving.

Once you try this honey butter sweet potato cornbread, you will want it at every gathering. It is sure to become a staple in your recipe box.

Recipe Q&A

→ How do I mash and prepare the sweet potato?

Boil or bake the sweet potato until tender, peel, then mash smoothly with a fork or potato masher before mixing in.

→ Can I substitute buttermilk with regular milk?

Yes, regular milk can be used. For similar tang, add a teaspoon of lemon juice or vinegar to the milk before using.

→ How do I prevent the cornbread from turning out dry?

Do not overmix the batter, and avoid overbaking. Remove as soon as a toothpick comes out clean for a moist slice.

→ What’s the best way to serve this cornbread?

Serve warm, topped generously with honey butter for a creamy, sweet finish that enhances the flavors.

→ How should I store any leftovers?

Keep leftover cornbread in an airtight container at room temperature for up to three days for best texture.