Honey Butter Sweet Potato Cornbread Recipe

If you’re looking for a sweet, comforting twist on classic cornbread, this Honey Butter Sweet Potato Cornbread Recipe is going to become your new go-to. It combines the natural sweetness of mashed sweet potatoes with golden honey and that perfect buttery texture we all crave. I first made this for a family gathering, and let me tell you—it disappeared faster than I could say “pass the butter!”

This recipe is especially wonderful for cooler months when you want something cozy alongside your Sunday dinner or even for holiday feasts. Plus, the honey butter glaze elevates it from everyday cornbread to something downright irresistible. Trust me, once you try it, you’ll want to make it again and again.

Ingredients You’ll Need

Every ingredient here plays a special role in creating the perfect balance of moistness, sweetness, and that tender crumb you expect in a great cornbread. And if you shop smart, you can make swaps without losing the magic.

• Mashed sweet potatoes: Use cooked and cooled sweet potatoes for that natural sweetness and moist texture.
• Yellow cornmeal: Look for medium grind for that nice crumb without being gritty.
• All-purpose flour: This gives structure without weighing down the bread.
• Honey (for the cornbread and glaze): Use raw or mild-flavored honey to enhance the sweetness.
• Baking powder: Ensures a nice rise—freshness matters here!
• Salt: Balances the sweetness perfectly.
• Large eggs: Bind everything together for a tender crumb.
• Melted butter: Brings richness into the batter and keeps it moist.
• Buttermilk: Adds tanginess and activates the baking powder for fluffiness.
• Softened butter (for honey butter glaze): Whipped with honey at the end for that luscious finish.

Variations

I love how flexible this Honey Butter Sweet Potato Cornbread Recipe can be. You’ve got so much room to play around with flavors or dietary needs without losing that classic cozy feel.

• Gluten-Free Version: Swap out the all-purpose flour for a gluten-free blend—I’ve done this with great results, just keep an eye on moisture levels.
• Spiced Up: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, autumnal vibe that’s perfect for fall gatherings.
• Maple Honey Butter: Replace the honey in the glaze with maple syrup for a slightly different sweet profile that I tried last holiday season—delicious!
• Vegan Adaptation: Use flax eggs and plant-based butter with dairy-free milk; it’s a bit different but still wonderfully satisfying.

How to Make Honey Butter Sweet Potato Cornbread Recipe

Step 1: Prep and Mix the Wet Ingredients

Start by preheating your oven to 375°F (190°C). While that gets going, mash your cooked sweet potatoes until smooth. In a large bowl, whisk the eggs together, then stir in the melted butter, buttermilk, and 1/4 cup of honey. Adding honey here ensures the cornbread has just that hint of sweetness baked right in, not just on top.

Step 2: Combine Dry Ingredients Separately

In another bowl, mix together the cornmeal, flour, baking powder, and salt. This step ensures the leavening agent and salt are evenly distributed—trust me, it prevents those weird salty or flat spots in your cornbread.

Step 3: Bring Wet and Dry Together

Carefully fold the dry mixture into the wet ingredients, then gently fold in the mashed sweet potatoes. Try not to overmix here; a few lumps are okay. Overmixing can make the cornbread tougher than you want.

Step 4: Bake to Golden Perfection

Pour the batter into a greased 8×8-inch baking dish or cast-iron skillet. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. I love using a cast-iron skillet because it adds a great crispy edge, but a baking dish works just fine too.

Step 5: Prepare and Spread Honey Butter

While the cornbread is still warm, whip together the softened butter with the remaining 1/4 cup of honey until smooth and creamy. Spread this honey butter generously over the top so it melts into every nook and cranny—this is my favorite part, honestly!

How to Serve Honey Butter Sweet Potato Cornbread Recipe

Garnishes

I usually keep it simple by adding a light sprinkle of flaky sea salt or even some chopped toasted pecans for a little crunch. Sometimes, a bit of fresh rosemary on top brings a lovely herbal note that pairs beautifully with the honey and sweet potatoes.

Side Dishes

This cornbread shines alongside rich, savory dishes like roasted chicken, collard greens, or even a hearty chili. I often serve it with a plate full of comfort foods, and it balances those flavors perfectly.

Creative Ways to Present

For holiday dinners, I like to cut the cornbread into small squares and serve it on a wooden board with little ramekins of extra honey butter for guests to add as they like. It makes it look festive and feels really welcoming—a true centerpiece for the table.

Make Ahead and Storage

Storing Leftovers

I keep any leftover Honey Butter Sweet Potato Cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. It stays moist, but if your kitchen is on the warmer side, storing it in the fridge works too.

Freezing

Freeze leftover slices by wrapping them individually in foil and popping them in a freezer bag. When I did this, they retained their flavor and texture great, and it was a lifesaver for quick snacks later on.

Reheating

To reheat, I pop the frozen cornbread in the oven wrapped in foil at 350°F (175°C) for about 15 minutes, or until warmed through. If reheating fresh leftovers, a quick zap in the microwave with a tiny pat of honey butter on top brings back that fresh-baked feel.

FAQs

Final Thoughts

This Honey Butter Sweet Potato Cornbread Recipe is one of those cozy treats that feels like a warm hug from the oven. I love making it whenever I want something comforting yet a little special, and it never fails to impress family and friends. Give it a try—you’ll be amazed at how a simple ingredient like sweet potato can transform your cornbread into pure magic.

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