Sweet Potato Cornbread with Honey Butter Bliss

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Picture this: golden, moist cornbread infused with the earthy sweetness of sweet potatoes and topped with a velvety honey butter glaze that melts on contact. Trust me, this one’s a keeper. Whether it’s a sidekick to your favorite chili, a star at a holiday table, or a snack you sneak bites of straight from the pan, this cornbread is a game-changer.

The combination of sweet potato and honey butter creates a melt-in-your-mouth texture and a flavor that’s rich, comforting, and just sweet enough. Bonus? It’s super simple to make, so even if baking isn’t your forte, you’re going to nail this. Let’s dive in, because this recipe is about to make you the star of the kitchen.

Why You’ll Love Sweet Potato Cornbread with Honey Butter Bliss

This isn’t just a cornbread recipe; it’s a cozy experience waiting to happen. Here’s why it deserves a spot in your recipe rotation:

  • Unbeatable Flavor: The sweet potato adds moisture and a natural sweetness that pairs beautifully with the buttery, golden crust. Topped with honey butter? Pure magic.
  • Versatile: Serve it as a side, snack, or even dessert (yes, it’s that good). It’s perfect for everything from casual dinners to festive gatherings.
  • Simple Ingredients: You likely already have most of what you need in your pantry or fridge. No fancy ingredients, just honest, wholesome goodness.
  • Crowd-Pleasing: From picky eaters to foodies, everyone loves this cornbread. Prepare to be asked for the recipe—multiple times.
  • Make-Ahead Friendly: It stays moist and delicious, making it perfect for prepping ahead of time.

Ingredients in Sweet Potato Cornbread with Honey Butter Bliss

Here’s what makes this cornbread the masterpiece it is:

  • Sweet Potato: The star ingredient, adding natural sweetness, moisture, and a touch of creaminess to the batter.
  • Cornmeal: The heart of any cornbread. It gives that signature crumbly yet tender texture.
  • Flour: A little all-purpose flour balances out the cornmeal for a perfect, fluffy bite.
  • Butter: Because everything’s better with butter. It brings richness and a melt-in-your-mouth quality to the bread.
  • Honey: Adds sweetness and helps create that dreamy honey butter topping.
  • Milk: Keeps the batter moist and creamy. Use buttermilk if you’re feeling fancy for a tangy twist.
  • Eggs: The glue that holds everything together, ensuring your cornbread is perfectly fluffy.
  • Baking Powder: Helps the cornbread rise to golden perfection.
  • Salt: A pinch to balance the sweetness and enhance the flavors.

(Note: Exact measurements are listed in the recipe card below.)

Instructions

Ready to bake the best cornbread of your life? Let’s get started:

1. Prep Your Ingredients

Roast or boil your sweet potato until tender, then mash it until smooth. Preheat your oven to 375°F and grease a baking dish or cast-iron skillet for that classic cornbread edge.

2. Mix the Dry Ingredients

In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Set this aside—it’s your foundation for fluffy, golden perfection.

3. Combine the Wet Ingredients

In another bowl, whisk together the mashed sweet potato, melted butter, honey, milk, and eggs until smooth and well combined. This is where the magic starts to happen!

4. Bring It All Together

Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix—your batter should be lusciously thick but smooth.

5. Pour and Bake

Pour the batter into your prepared dish or skillet, smoothing it out with a spatula. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

6. Make the Honey Butter

While the cornbread bakes, mix softened butter with honey until creamy. It’s indulgent, yes, but so worth it.

7. Serve and Enjoy

Once baked, let the cornbread cool for 5-10 minutes before slathering it with honey butter. Serve warm and bask in the compliments!

How to Serve Sweet Potato Cornbread

  • With Chili: This is the ultimate chili sidekick—dunk it, scoop it, or just nibble it on the side.
  • As a Standalone Snack: Warm it up and enjoy it solo. Add a drizzle of honey or even a sprinkle of cinnamon for a sweet treat.
  • With Breakfast: Pair it with eggs, bacon, or even a dollop of Greek yogurt for a sweet-savory combo.
  • For Gatherings: Slice into squares and serve on a platter with extra honey butter for spreading.

Additional Tips

  • Make Ahead: You can bake this a day in advance. Just reheat it gently in the oven before serving.
  • Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
  • Freezing: Wrap tightly and freeze for up to 3 months. Thaw and reheat in the oven.
  • Spice It Up: Add a pinch of cinnamon, nutmeg, or cayenne for a twist.
  • Cheese Lover’s Version: Fold in some shredded cheddar for a savory-sweet variation.

FAQ

Q1: Can I use canned sweet potato instead of fresh?
A1: Absolutely! Just make sure it’s unsweetened and pureed for the best consistency.

Q2: Can I make this gluten-free?
A2: Yes, swap the all-purpose flour for a gluten-free blend designed for baking.

Q3: Can I use maple syrup instead of honey?
A3: Of course! It’ll bring a slightly different sweetness but will still be delicious.

Q4: Can I bake this in muffin tins?
A4: Yes! Just reduce the baking time to about 15-20 minutes.

Q5: How do I know when it’s done?
A5: A toothpick inserted into the center should come out clean, and the edges should be golden.

Q6: Can I skip the honey butter?
A6: You could, but trust me, it’s worth it!

Q7: What’s the best way to reheat this?
A7: Pop it in the oven at 300°F for 10 minutes or microwave individual slices for 20-30 seconds.

Q8: Can I add mix-ins?
A8: Definitely! Chopped pecans, dried cranberries, or even jalapeños work great.

Q9: What’s the best skillet to use?
A9: A well-seasoned cast-iron skillet gives the best crust, but any oven-safe dish works.

Q10: How can I make it vegan?
A10: Use plant-based milk, flax eggs, and vegan butter or coconut oil for the honey butter.

Conclusion

This Sweet Potato Cornbread with Honey Butter Bliss is more than a recipe—it’s a hug in food form. Perfectly sweet, wonderfully moist, and irresistibly buttery, it’s the kind of dish that makes you feel like a culinary superstar. Whether it’s for a holiday table or a Tuesday night treat, this cornbread will steal the show.

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Sweet Potato Cornbread with Honey Butter Bliss

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Warm, moist, and irresistibly flavorful, this Honey Butter Sweet Potato Cornbread is the ultimate comfort food! Sweetened naturally with honey and enriched with mashed sweet potatoes, it pairs perfectly with soups, stews, or as a standalone treat. Don’t forget the creamy honey butter for a delightful finish

  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: 8 servings 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  1. For the Cornbread:

    • 1 cup yellow cornmeal – for the perfect crumbly texture
    • 1 cup all-purpose flour – balances softness with structure
    • 1 tablespoon baking powder – for a nice, fluffy rise
    • 1/2 teaspoon salt – enhances all the flavors
    • 1 cup mashed sweet potatoes – adds moisture and natural sweetness
    • 2 large eggs – binds the ingredients together
    • 1/2 cup melted butter – for rich buttery goodness
    • 1/4 cup honey – a natural sweetener
    • 1 cup buttermilk – creates a tender crumb

    For the Honey Butter:

    • 1/2 cup softened butter – creamy base for the honey butter
    • 1/4 cup honey – the perfect touch of sweetness

Instructions

Preheat the Oven:

Preheat your oven to 375°F (190°C). Grease or line a baking dish to prepare it for the cornbread batter.

Mix Dry Ingredients:

In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, and salt. Stir to evenly distribute the dry ingredients.

Prepare Wet Mixture:

In a separate bowl, whisk together mashed sweet potatoes, eggs, melted butter, honey, and buttermilk until smooth. Ensure the sweet potatoes are well mashed for a uniform texture.

Combine Mixtures:

Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to prevent dense cornbread.

Bake:

Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Prepare Honey Butter:

While the cornbread is baking, mix softened butter and honey in a small bowl until well blended to make the honey butter.

Serve:

Let the cornbread cool slightly before slicing. Serve warm with a generous spread of honey butter for a sweet, delicious finish.

Notes

  • For extra sweetness, drizzle additional honey over the cornbread before serving.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 310
  • Sugar: 12g
  • Sodium: 290mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 65mg

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