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

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Why You’ll Love This Recipe

This sweet potato cornbread takes traditional cornbread to the next level with its soft, moist crumb and natural sweetness. The addition of mashed sweet potatoes adds depth, flavor, and extra moisture, making it less dry than typical cornbread. Topped with creamy honey butter, every bite is indulgent yet comforting. It’s easy to prepare in under an hour and versatile enough to complement both sweet and savory dishes.

Sweet Potato Cornbread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cornbread:

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup mashed sweet potatoes
2 large eggs
1/2 cup melted butter
1/4 cup honey
1 cup buttermilk

For the honey butter:

1/2 cup softened butter
1/4 cup honey

Directions

Preheat oven to 375°F (190°C). Grease or line an 8-inch square baking pan.
In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
In another bowl, combine mashed sweet potatoes, eggs, melted butter, honey, and buttermilk. Mix until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined—avoid overmixing.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
While baking, prepare the honey butter by mixing softened butter with honey until smooth.
Allow cornbread to cool slightly before spreading with honey butter. Slice and serve warm.

Servings and timing

This recipe makes 8 servings. Prep time is about 15 minutes, bake time is 30 minutes, for a total time of 45 minutes.

Variations

Add shredded cheddar cheese for a savory, cheesy twist.
Mix in chopped jalapeños for a spicy kick.
Stir in green onions for extra flavor.
Use maple syrup instead of honey for a richer sweetness.
Bake in a cast iron skillet for a crispy crust.

Storage/Reheating

Store cornbread at room temperature for up to 2 days, wrapped tightly. For longer storage, refrigerate for up to 5 days. To freeze, wrap cooled cornbread tightly in plastic wrap and foil (without honey butter) and freeze for up to 2 months. Reheat slices in the oven at 300°F (150°C) until warm, or microwave briefly for convenience.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, just make sure to drain them well and mash until smooth before adding to the batter.

Can I make this cornbread without honey?

Yes, you can substitute maple syrup, agave nectar, or even granulated sugar.

Can I make it gluten-free?

You can substitute all-purpose flour with a 1:1 gluten-free flour blend.

What if I don’t have buttermilk?

Mix 1 cup milk with 1 tablespoon lemon juice or vinegar as a substitute.

Can I bake this in muffin form?

Yes, pour the batter into a muffin tin and bake for about 18–20 minutes.

How do I know when it’s fully baked?

Insert a toothpick in the center—if it comes out clean, it’s done.

Can I add spices to the batter?

Absolutely, warm spices like cinnamon, nutmeg, or pumpkin pie spice complement the sweet potato beautifully.

Can I make the honey butter ahead of time?

Yes, prepare it in advance and refrigerate. Let it soften before spreading.

Can I double the recipe?

Yes, bake it in a 9×13-inch pan for larger gatherings.

What’s the best way to serve this cornbread?

It pairs perfectly with chili, stews, roasted meats, or simply enjoyed warm with extra honey butter.

Conclusion

Honey butter sweet potato cornbread is a cozy, flavorful twist on a classic. With its moist texture, golden color, and rich sweetness, it’s a versatile side that works for both everyday meals and festive occasions. Simple to prepare and endlessly adaptable, this cornbread is sure to become a family favorite.

Lily