Honey Butter Sweet Potato Cornbread is a soft, golden treat that brings together the natural sweetness of sweet potatoes and the rich, creamy taste of honey butter. It’s a perfect mix of tender crumb with a little bit of sweetness that makes it stand out from your usual cornbread.
I love making this because the sweet potatoes add a lovely, moist texture that keeps the bread from feeling dry. The honey butter melted on top is my favorite part—it makes every bite taste a bit richer and gives it a little shine that’s just impossible to resist. It’s one of those recipes I always feel good sharing with friends and family.
This cornbread works beautifully alongside chili, soups, or a hearty dinner, but I also like to enjoy it as a sweet snack on its own. Warm it up, spread a little extra honey butter, and you have a comforting bite that’s hard to forget. It’s simple, tasty, and perfect for any time you want a little something special.
Key Ingredients & Substitutions
Sweet Potato Puree: This adds moisture and natural sweetness. If you’re short on time, canned pumpkin can work as a substitute, though the flavor is a bit different but still tasty.
Cornmeal: Yellow cornmeal gives that classic cornbread crunch and flavor. If you prefer a finer texture, try using a mix of fine and medium grind cornmeal.
Butter and Honey: These two are a must for flavor and richness. I recommend real unsalted butter, but for a dairy-free version, use vegan butter or coconut oil. Honey can be swapped for maple syrup or agave if you prefer.
Milk or Buttermilk: Buttermilk adds tenderness and a slight tang, but regular milk or almond milk are good alternatives for a dairy-free or milder option.
How Do I Make Sure the Cornbread Stays Moist and Tender?
The secret is not to overmix your batter. When combining wet and dry ingredients:
- Pour the wet mixture into the dry ingredients slowly.
- Use a gentle folding motion with a spatula—just enough to combine everything.
- Mix until you no longer see dry flour, but don’t keep stirring or the cornbread could turn dense.
Also, baking at the right temperature (375°F) for about 25-30 minutes helps create a golden top while keeping the inside soft. Let it cool slightly before slicing to let the structure set.
Equipment You’ll Need
- 8×8-inch baking pan – I use this size for even baking and easy serving.
- Mixing bowls – a large one for dry ingredients and a medium one for wet ingredients makes mixing simple.
- Whisk or spatula – helps combine ingredients smoothly without overmixing.
- Measuring cups and spoons – for accurate ingredients, ensuring perfect results.
- Rubber spatula – for scraping batter into the pan and mixing evenly.
- Oven mitts – safety first when handling hot pans.
Flavor Variations & Add-Ins
- Chocolate chips or chopped nuts – fold in for added texture and flavor, great for a sweet twist.
- Cheddar cheese and cooked bacon – mix in for a savory version, perfect with soups or chili.
- Spiced add-ins like nutmeg, cloves, or ginger – add warmth, especially in fall or winter.
- Fresh herbs like rosemary or thyme – sprinkle on top or fold in for an herby flavor that pairs well with dinner.
Honey Butter Sweet Potato Cornbread
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sweet potato puree (cooked and mashed)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, for warmth)
- 1 cup milk (or buttermilk for richer flavor)
- 2 large eggs
- 1/4 cup unsalted butter, melted (plus extra for topping)
- 1/4 cup honey (plus extra for drizzling)
Time You’ll Need:
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. Add another 10 minutes for cooling, so expect about 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Set your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon (if you’re using it). This ensures everything is evenly combined.
3. Combine the Wet Ingredients:
In another bowl, mix the sweet potato puree, milk, eggs, melted butter, and honey until smooth and well blended.
4. Bring Wet and Dry Together:
Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula just until combined—don’t overmix to keep your cornbread nice and tender.
5. Bake Your Cornbread:
Pour the batter evenly into the prepared pan. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Cool and Serve:
Let the cornbread cool in the pan for about 10 minutes. Serve warm with pats of butter on top and drizzle honey over each piece for that delicious honey butter flavor.
Enjoy your moist, sweet, and comforting Honey Butter Sweet Potato Cornbread!
Can I Use Frozen Sweet Potato for the Puree?
Yes! Just make sure to thaw it completely and drain any excess moisture before mashing. This helps keep your cornbread from getting too wet.
Can I Substitute Buttermilk for Regular Milk?
Definitely! Buttermilk adds a lovely tang and makes the cornbread extra tender. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
How Should I Store Leftover Cornbread?
Keep leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Reheat gently in the microwave or oven before serving.
Can I Add Other Mix-Ins?
Yes! Try folding in some chopped nuts, chocolate chips, or even a sprinkle of cinnamon on top before baking for a little extra flavor and texture.
