Fluffy Honey Sweet Potato Cornbread

This fluffy honey butter sweet potato cornbread takes your everyday cornbread up several notches. The sweet potatoes bring amazing moisture and a subtle earthiness that works perfectly with the cornmeal's grainy feel. It's now my go-to side for everything from big holiday meals to simple weeknight chili.

I came up with this one chilly fall when I needed something warm and cozy to go with soup. My husband usually thinks cornbread is way too dry, but he couldn't stop eating this version and now asks for it whenever it gets a bit cold outside.

Ingredients

• 1 cup mashed sweet potatoes: They're what make this bread super moist and give it that gorgeous golden color. Go for the orange ones for best taste and juiciness.
• 1 cup cornmeal: The backbone of any decent cornbread. Stone ground gives you that nice grainy texture and deeper taste.
• 1 cup all purpose flour: Gives the bread its shape and works with the cornmeal. Nothing fancy needed here.
• 1/4 cup granulated sugar: Just enough to bring out the sweet potato flavor without making it too dessert-like.
• 1 tablespoon baking powder: You need this much to make it rise properly with all those heavy sweet potatoes.
• 1/2 teaspoon salt: Brings all the tastes together and cuts the sweetness a bit. Kosher salt works great.
• 1 cup buttermilk: Adds a nice tang and makes everything tender. Try to use it at room temp for easier mixing.
• 1/4 cup unsalted butter melted: Adds that rich taste and helps get those edges crispy. Fancy butter with less water works even better.
• 2 large eggs: They hold everything together and add richness. Room temp eggs mix in way easier.
• 1/4 cup honey: Gives more depth than just plain sugar. Local honey tastes awesome if you can get it.
• For the honey butter:
• 1/2 cup unsalted butter softened: Forms the base of your topping. Make sure it's soft but not melted.
• 1/4 cup honey: Makes that yummy sweet spread. The darker honey types are really good here.
• 1/4 teaspoon salt optional: Helps cut through all that sweetness. Try flaky sea salt for a nice little crunch.

Step-by-Step Instructions

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Preheat the Oven:

Get your oven running at 375°F while you make the batter. You need this exact temp to get a nice golden outside but keep things juicy inside. Grab an 8inch square pan or cast iron skillet and grease it really well, especially in those corners where stuff loves to stick.

Prepare the Sweet Potatoes:

For raw sweet potatoes, poke them a bunch with a fork then zap in the microwave for 6 8 minutes until they're super soft. Or you can roast them at 400°F for about 45 minutes for more flavor. Scoop out the insides and mash them up good to get rid of any lumps. Let them cool off a bit so they don't cook your eggs later.

Mix Dry Ingredients:

Grab a big bowl and whisk your cornmeal, flour, sugar, baking powder and salt together. Whisking works better than stirring because it spreads everything out evenly, which makes the texture nicer. Break up any clumps you find in the cornmeal.

Combine Wet Ingredients:

In another bowl, mix up your mashed sweet potatoes, buttermilk, melted butter, eggs and honey. Stir it hard for a minute or two until it's totally smooth with no orange streaks showing.

Combine Ingredients:

Pour your wet stuff into the dry stuff and fold it together gently with a rubber spatula. Stop as soon as you don't see any dry flour anymore – maybe 10 15 gentle folds. Don't mix it too much or your bread will get tough instead of tender.

Bake the Cornbread:

Pour your thick batter into your greased pan and smooth the top. It'll be pretty thick, kind of like cake batter. Stick it in the oven for 25 30 minutes and look for golden brown edges that pull away from the pan a little. The middle should bounce back when you press it gently.

Prepare the Honey Butter:

While that's baking, beat your softened butter with a mixer for about 2 minutes until it's light and fluffy. Add the honey and salt if you're using it, then beat another minute until it's all smooth and airy. It should be spreadable but still hold its shape. Put it in a nice dish and stick it in the fridge if you won't use it right away.

Cool and Serve:

Pull your cornbread out and put it on a cooling rack. Let it sit for 10 minutes before cutting – this rest time helps everything firm up. Cut it into squares or wedges depending on your pan shape. Serve it while it's still warm with a big dollop of that honey butter on top.

Those sweet potatoes really make this recipe special. I found out how amazing they are in cornbread after getting tons from my parents' garden one year. My dad always said he didn't want any "fancy cornbread," but he gobbled up three pieces in one sitting and now specifically asks for this version at family get-togethers.

Make Ahead and Storage

This cornbread actually tastes better the next day when all the flavors mix together. You can make it up to two days before and keep it on the counter wrapped tight in plastic. If you need longer storage, stick it in the fridge for up to a week. To warm it back up, wrap single pieces in foil and heat in a 300°F oven for about 10 minutes until they're warm through. The honey butter keeps in the fridge for up to a week too. Just let it warm up to room temp before using so it spreads nicely.

Perfect Pairings

This sweet potato cornbread tastes amazing with thick soups and stews, especially ones with smoky or spicy flavors. It's really good with chili since the sweetness balances out the heat. For a southern-style meal, serve it with collard greens and baked beans. At breakfast, warm up a piece and add more honey butter for something that beats most pastries. For a simple dessert, drizzle warm cornbread with extra honey and top with a scoop of vanilla ice cream.

Common Substitutions

No buttermilk? Just mix regular milk with a tablespoon of lemon juice or vinegar and wait 5 minutes before using it. Don't have sweet potatoes? Swap in the same amount of canned pumpkin puree. Need gluten free? Use a cup-for-cup gluten free flour blend instead of all purpose. For dairy free, use coconut oil instead of butter and any plant milk with a bit of vinegar instead of buttermilk. You can also swap the honey for maple syrup for a different but still yummy flavor.

Pro Tips

Get more flavor by lightly toasting your cornmeal in a dry pan for 2 3 minutes before mixing it in

Try adding a spoonful of orange zest to the batter for an amazing flavor combo with the sweet potatoes

For a fancy restaurant-style crust, heat your cast iron skillet in the oven before pouring in the batter

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Whip up this cozy treat that everyone will love

Frequently Asked Questions

→ Can I make this cornbread ahead of time?

You can totally make this cornbread 1-2 days early. Let it cool all the way, then keep it in a sealed container on your counter. When you're ready to eat, pop slices in the microwave for 15-20 seconds or warm the whole thing in a 300°F oven for about 10 minutes.

→ Can I substitute the buttermilk with something else?

For sure! No buttermilk? Just mix regular milk with 1 tablespoon of lemon juice or white vinegar and wait 5 minutes before using it. Plant milks like almond or oat work too, but your bread might feel a bit different.

→ What's the best way to cook the sweet potato for this cornbread?

You've got two great options: baking or microwaving. For baking, poke the sweet potato with a fork a few times and cook it at 400°F for 45-60 minutes until it's soft. If you're in a hurry, poke it, put it on a microwave-safe plate, and zap it for 5-8 minutes, turning it over halfway.

→ Can I use canned sweet potatoes instead of fresh?

You can definitely use canned sweet potatoes to save time. Just drain them well and mash them up smooth. Keep in mind they often come with extra sugar already added, so you might want to cut back on the sugar in your recipe a bit.

→ What main dishes pair well with this cornbread?

This sweet potato cornbread tastes amazing with chili, soups, stews, BBQ, and holiday feasts. It's really good next to smoky meats like pulled pork or brisket. The sweetness also makes it a perfect match for spicy foods.

→ Can I freeze this cornbread?

You sure can! Cut your cooled cornbread into pieces, wrap each one in plastic wrap, and stick them in a freezer bag. They'll keep for up to 3 months. When you want some, let it thaw in the fridge overnight and warm it in a 300°F oven for 10 minutes or microwave a piece for about 30 seconds.