Honey Butter Sweet Potato Cornbread

Honey butter sweet potato cornbread is the kind of recipe you make once and then crave every fall. The blend of sweet potato and cornmeal makes it soft and comforting while honey butter melts right into every bite. This version keeps things easy with modern ingredients but brings all the richness you expect from a homemade loaf.

I first baked this after a trip to my grandmother's where sweet potatoes always made it onto our Sunday table. Now it has become my family's Thanksgiving tradition and my kids request it all winter long.

Gather Your Ingredients

• Mashed sweet potatoes: One medium potato gives the right amount of sweetness and moisture. Choose deep orange potatoes with unblemished skins for the best color
• Cornmeal: Gives the classic cornbread texture and flavor. Fine or medium grind will both work well
• All purpose flour: Helps the bread hold together and keeps things light and cake like. Sift before measuring for best results
• Granulated sugar: Just enough to round out the flavors and balance the earthiness of sweet potato. Use organic if available for fresher taste
• Baking powder: Ensures the cornbread is tall and fluffy. Always check your baking powder is fresh for proper rise
• Salt: Pops all the sweet and buttery flavors through. Choose sea salt if possible for cleaner taste
• Buttermilk or regular milk: Adds tenderness and a subtle tang. Buttermilk is classic but whole milk works too
• Melted unsalted butter: Brings richness and flavor without overpowering. Taste and quality matter here, reach for European style butter if possible
• Large eggs: Bind all the ingredients together. Use farm fresh eggs for best structure and flavor
• Honey: Natural sweetness and floral notes go perfectly with sweet potato. Choose local or raw honey for the best flavor
• For honey butter: Softened unsalted butter, honey, optional salt. Whip together for the creamy topping. The salt sharpens the sweet

How to Make It

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Grease an 8 inch square baking dish or a well seasoned cast iron skillet to ensure easy release and golden edges

Prepare the Sweet Potatoes:

If you have not already cooked the sweet potato, pierce it and bake it directly on the oven rack until it is fork tender, about 40 to 50 minutes at 400 degrees Fahrenheit. Let cool, then scoop out and mash until no lumps remain. Let the mash cool slightly before adding it to your batter

Mix the Dry Ingredients:

In a large mixing bowl, combine cornmeal, all purpose flour, granulated sugar, baking powder, and salt. Use a whisk to evenly distribute everything and break up any clumps in the flour or cornmeal

Blend the Wet Ingredients:

In another bowl, whisk together the mashed sweet potato, buttermilk, melted butter, eggs, and honey. Make sure the sweet potato is smooth and the eggs are well blended for an even batter

Combine Wet and Dry:

Pour the wet mixture into the bowl of dry ingredients. Use a spatula to gently fold everything together just until no streaks remain. Avoid overmixing or your cornbread might turn out dense

Bake:

Spread the batter evenly in your prepared baking dish or skillet. Smooth the top with a spatula. Bake for 30 to 45 minutes until the top is golden and a toothpick inserted into the center comes out clean

Make the Honey Butter:

While the cornbread bakes, blend the softened butter with honey and the optional salt in a small bowl. Beat until creamy and fluffy. Set aside or refrigerate if the kitchen is warm

Cool and Serve:

Let the cornbread cool for 10 to 15 minutes before cutting. Warm slices served with a generous swipe of honey butter are absolutely dreamy

Enjoy:

Your honey butter sweet potato cornbread is now table ready and best enjoyed with family or friends

My favorite part is how the honey butter melts right into the warm bread. Each year my daughter insists on being the first to spread it while it is still fresh from the oven. The aroma brings everyone to the kitchen in minutes

Flavor Boosters

Once fully cooled, store leftover cornbread in an airtight container at room temperature for up to two days. For longer storage keep in the refrigerator and gently warm before serving. Slice any leftovers before freezing and wrap each in plastic or foil. Freeze up to two months. Avoid keeping the honey butter on the counter for more than a day. Refrigerate it for freshness and simply let it soften before spreading

Serving Suggestions

This cornbread is classic with chili or stew but also pairs with roasted meats and holiday spreads. Cut into small squares as an appetizer or serve alongside eggs for a brunch treat. Try it with apple butter or spiced pecans for a different finish

Creative Twists

Swap buttermilk for regular milk or a plant based milk if needed. Add a teaspoon of lemon juice or vinegar to mimic the tang. Try white whole wheat flour to boost nutrients and for a nuttier flavor. Keep the cornmeal ratio the same. Maple syrup works well in place of honey for the batter and the butter topping

Whether as a side for a cozy supper or at the heart of a holiday meal, this honey butter sweet potato cornbread brings warmth and sunshine to your table every time

Common Questions About This Recipe

→ What type of sweet potato works best?

Orange-fleshed sweet potatoes provide a creamy texture and subtle sweetness that's perfect.

→ Can I substitute regular milk for buttermilk?

Yes, regular milk will work, but buttermilk adds extra tang and tenderness.

→ How do I know when the cornbread is done?

It's ready when the top is golden and a toothpick inserted in the center comes out clean.

→ Best way to serve this cornbread?

Serve warm, generously topped with honey butter for added richness and flavor.

→ Should I use a skillet or baking dish?

Both work well. A cast-iron skillet yields crispier edges, while a baking dish offers softer sides.