Name: Honey Butter Sweet Potato Cornbread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup mashed sweet potatoes; 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/4 cup honey; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 large eggs; 1/2 cup melted butter; 1 cup buttermilk; 1/4 cup honey; 1/2 cup softened butter

If you’re searching for a comforting, sweet, and slightly savory side that elevates any meal, this Honey Butter Sweet Potato Cornbread Recipe is exactly what you need. It’s a warm hug in food form, combining the natural earthiness of sweet potatoes with the rich sweetness of honey butter—it’s honestly one of those dishes that feels like home every time. Whether you’re bringing something extra special to a holiday dinner or just craving a cozy weekend bake, this recipe delivers every time.

I remember the first time I made this recipe—it quickly became a family favorite. The texture is perfectly moist, with a tender crumb that’s enhanced by that irresistible honey butter glaze on top. If you’ve struggled with cornbread that’s dry or crumbly, this version will totally change your mind. It’s easy to make, and you don’t need any fancy ingredients, but the flavor? That’s what makes this Honey Butter Sweet Potato Cornbread Recipe stand out.

Ingredients You’ll Need

Every ingredient in this recipe has a purpose that brings harmony to the final result. Sweet potatoes add moisture and sweetness, cornmeal provides that classic cornbread texture, and honey plus butter enhance richness. When shopping, I recommend choosing fresh sweet potatoes with smooth skin and using real honey for the best flavor.

Mashed sweet potatoes: Use cooked and cooled sweet potatoes; they make the cornbread moist and naturally sweet.
Yellow cornmeal: Look for a medium grind for the ideal texture—too fine and it can get gummy, too coarse and gritty.
All-purpose flour: Balances the cornmeal and gives structure to the bread.
Honey (for the cornbread): Adds natural sweetness and moisture—avoid substitute syrups for best flavor.
Baking powder: Essential for a nice rise and fluffy texture.
Salt: Enhances all the flavors and balances the sweetness.
Large eggs: Bind the ingredients together and help with the rise.
Melted butter: Adds richness and a tender crumb; use unsalted if possible to control saltiness.
Buttermilk: Adds tang and moisture; if you don’t have buttermilk, mix milk with a little vinegar or lemon juice as a substitute.
Honey (for the topping): Brushed on after baking to add sticky sweetness and shine.
Softened butter (for the topping): Whipped with honey to create the delicious honey butter glaze.

Variations

I love how versatile this Honey Butter Sweet Potato Cornbread Recipe is. I often tweak it depending on the occasion or what I have on hand, and you can totally make it your own too.

Gluten-free: I’ve swapped the all-purpose flour for a gluten-free blend with great results; just keep the cornmeal and sweet potatoes for that authentic texture.
Dairy-free: Using coconut oil instead of butter and almond milk with a splash of lemon juice instead of buttermilk works wonderfully for my lactose-intolerant friends.
Spiced version: Adding a teaspoon of cinnamon and a pinch of nutmeg gives it an extra warmth that’s perfect for fall gatherings.
Maple twist: Substitute maple syrup for honey in the cornbread and topping for a deeper, woodsy sweetness I adore during chilly months.

How to Make Honey Butter Sweet Potato Cornbread Recipe

Step 1: Prep Your Sweet Potatoes and Oven

Start by peeling and boiling or roasting your sweet potatoes until they’re tender — I usually roast mine the day before because it concentrates the sweetness beautifully. Mash them until smooth and let them cool completely. Meanwhile, preheat your oven to 375°F (190°C) and grease an 8×8-inch baking pan or line it with parchment paper for easy cleanup.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, and salt until evenly combined. This helps ensure your cornbread rises nicely without any lumps or uneven seasoning.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the eggs lightly and whisk in the mashed sweet potatoes, melted butter, buttermilk, and the 1/4 cup honey until smooth. The mixture will be creamy and slightly thick—that’s exactly what you want!

Step 4: Bring It All Together and Bake

Pour the wet ingredients into the dry and stir gently until just combined—the batter will be thick but don’t overmix or your cornbread might turn dense. Spread the batter evenly into your prepared pan and slide it into the oven. Bake for 30 to 35 minutes, or until the top is golden and a skewer inserted into the center comes out clean.

Step 5: Make Honey Butter and Glaze

While the cornbread is still warm out of the oven, mix together the softened butter and 1/4 cup honey until fluffy. Then, spread or drizzle this honey butter generously over the top so it melts into every nook and cranny. This step is where the magic happens—your Honey Butter Sweet Potato Cornbread Recipe truly shines here!

How to Serve Honey Butter Sweet Potato Cornbread Recipe

Honey Butter Sweet Potato Cornbread Recipe - Recipe Image

Garnishes

When I serve this cornbread, I keep it simple—just a sprinkle of flaky sea salt over the honey butter brings the flavors to life even more. Sometimes I add chopped pecans or a dusting of cinnamon for a little extra crunch and warmth, which my family really loves.

Side Dishes

This cornbread pairs beautifully with classic Southern fare like collard greens, roasted chicken, or a comforting bowl of chili. I also serve it alongside barbecue ribs or smoked brisket for a hearty, crowd-pleasing meal that everyone raves about.

Creative Ways to Present

For special occasions, I like slicing this Honey Butter Sweet Potato Cornbread Recipe into mini squares and serving them on a platter with small pats of honey butter on the side. It’s perfect for brunch buffets or potlucks when guests can help themselves. Another fun idea is to use a round pan and cut it into wedges for a pie-like presentation that always makes people smile.

Make Ahead and Storage

Storing Leftovers

I usually pop any leftover cornbread into an airtight container at room temperature—it keeps well for 2-3 days. If your kitchen is warm, storing it in the fridge is a good idea, but be sure to bring it back to room temp before serving so it’s soft and not too firm.

Freezing

Freezing this cornbread is a game changer when you want to prep ahead. I slice it into portions and wrap each one tightly in plastic wrap before stuffing them in a freezer bag. This way, it freezes beautifully for up to 3 months without drying out or losing its lovely flavor.

Reheating

To reheat, I recommend warming slices in a toaster oven or regular oven at 300°F (150°C) for 10-15 minutes. You can also add a tiny pat of butter on top to keep it moist while warming. Microwave works in a pinch, but watch the timing so it doesn’t get rubbery.

FAQs

Can I use canned sweet potatoes instead of fresh?

While fresh sweet potatoes offer the best flavor and texture, you can use canned mashed sweet potatoes in a pinch. Just make sure they’re plain and not heavily seasoned or sweetened, as that can affect the final taste and texture of your cornbread.
What if I don’t have buttermilk?

No buttermilk? No problem! Simply mix one cup of milk with one tablespoon of white vinegar or lemon juice and let it sit for 5-10 minutes before using. This DIY buttermilk substitute works perfectly in this recipe.
Can I make this cornbread vegan?

You can adapt the recipe by substituting eggs with flax or chia seeds mixed with water, using vegan butter or coconut oil in place of regular butter, and swapping buttermilk with a plant-based milk plus an acid like apple cider vinegar. Keep in mind the texture may be a little different but still delicious.
How do I prevent my cornbread from being dry?

The key is not to overbake and to include moist ingredients like sweet potatoes and buttermilk. Also, spreading honey butter on warm cornbread right out of the oven locks in moisture and adds a delightful finish.
Can I double this Honey Butter Sweet Potato Cornbread Recipe?

Absolutely! Just be sure to use a larger baking dish and check for doneness a few minutes later than the original baking time, since more batter will take longer to cook through.

Final Thoughts

I hope you give this Honey Butter Sweet Potato Cornbread Recipe a try because it’s truly one of those dishes that feels like a little celebration every time you bake it. It’s warm, sweet, and a little indulgent without being complicated. Plus, it’s a fantastic way to sneak in some extra veggies while still treating yourself. From casual family dinners to holiday spreads, this recipe never fails to impress and comfort. Trust me, once you make it, you’ll be reaching for it season after season.