Honey Butter Sweet Potato Cornbread. Just saying it, I get hungry. Ok, picture this: it’s dinner time, you’re craving something a little bit sweet yet still hearty, and you want cornbread that’s not, you know, sawdust-dry. You try a boxed mix… Meh. Seriously, who hasn’t been let down by bland, crumbly squares? You want cornbread with a twist. You want flavor. And that’s where my favorite sweet potato-packed version swoops in for the win. Stick around and I’ll walk you through making this at home.
Why You’ll Love this Recipe
Listen, I used to be a basic cornbread person. Nothing against the classic, but after my first bite of the Honey Butter Sweet Potato Cornbread, I became a total convert. First, the sweet potatoes. They make everything super moist and a little rich. Not mushy, still holds together – just perfect. Second, there’s real honey and butter oozing in every bite. If I were being dramatic (ok, always), I’d say it tastes like a fall Sunday mixed with grandma’s kitchen.
People love this recipe at potlucks. The honey butter part is sticky on fingers but who cares? It’s worth every smudge. Those crispy, caramelized edges… I mean, honestly, I’d eat this straight out of the pan. The combination of sweet and savory just hits different. Even picky eaters at my house go in for seconds, so that’s saying something. My friend once told me she’d trade her five-star restaurant dessert for an extra slice of this stuff. Swear.
“This cornbread had everybody begging for the recipe and hiding the leftovers. I’ve never seen it disappear so fast!” – Danielle H.
What You’ll Need for this Recipe
You’ll want to start with the big stuff: sweet potatoes, yellow cornmeal, and all-purpose flour. Don’t go overboard—it’s pretty basic pantry fare, which I love. Grab some sugar, salt, and baking powder. For the wet mix, you’ll need melted butter, honey, eggs, and milk (I use whole, but up to you). Oh, and of course, a little more butter and honey for that glorious topping. I buy a medium-sized sweet potato, roast it, and mash it ahead of time, so prep’s easier on baking day. If you want to cheat with canned sweet potato puree, hey, no judgments. Sometimes I do that on a weeknight when I’m running on empty.
And let me just say, quality honey matters. Splurge on a local one if you can—it’s a subtle flavor boost. Also, if you’re into that sort of thing, a sprinkle of cinnamon or nutmeg amps up the homey vibe. But no need to fuss. The basics totally get the job done. 
Substitutions & Variations
Alright, I get it, not everyone has the perfect ingredients on hand, especially on a lazy Sunday. If you can’t find yellow cornmeal, white works—but the texture and look will change a hair. For a less sweet vibe, swap some honey for maple syrup or just cut back on the sugar. Dairy allergies? No sweat: use vegan butter and almond milk. It’s not a flavor twins situation, but it works.
One time I tossed in a handful of shredded cheddar—don’t ask why, it just felt right. It did up the richness, though not traditional. For spice, a pinch of cayenne works if you like a subtle kick. Oh, and if you want a gluten-free version, swap flour for your favorite GF blend—expect a little extra crumbliness though. Sometimes I toss in fresh corn kernels if I have leftovers. That’s not required, but it’s a flex if you’re feeling it.
Tips + Tricks For Recipe Success
Here’s my real-talk for making Honey Butter Sweet Potato Cornbread a knockout every time. Number one, don’t overmix the batter. Seriously—if you stir until it’s totally smooth, it goes tough and weird. Lumpy is fine. Let it be. When roasting your sweet potatoes, get them good and caramelized. A little browning? Perfection.
The pan matters, too. I vote cast iron skillet if you have it. If not, a glass or ceramic dish does fine, but the edges might not get as crisp. When it’s baking, keep an eye out—don’t wait for a dry toothpick. Pull the cornbread when it’s just set in the middle for max moisture. And brush on that honey butter when it’s warm, so it soaks in and gets shiny (yep, shiny cornbread is a thing to brag about).
How to Serve
You can serve this straight from the pan, standing in the kitchen if you’re like me, but here are a few slightly more civilized ideas:
- Slice it warm, with extra honey butter slathered on top.
- Pair with spicy chili, because sweet + spicy = happiness.
- Crumble into a bowl and pour over a splash of milk for a quick breakfast hack.
- Serve alongside roast chicken or barbecue at your next family cookout.
You really can’t go wrong—there’s almost no wrong way to enjoy Honey Butter Sweet Potato Cornbread. Promise.
Common Questions
Q: Can I make this ahead?
A: Yep, baked cornbread keeps well for two or three days wrapped up tight. Reheat with a bit more honey butter for max deliciousness.
Q: Do I need to peel the sweet potatoes first?
A: Yeah, peeling them makes the texture way better. Leave the skins for another recipe.
Q: Is it freezer-friendly?
A: Totally. Freeze in slices, then microwave or toast when you want a treat.
Q: Can I use canned sweet potatoes?
A: Sure. Just drain ‘em well, mash, and measure. Not as bold as fresh, but in a pinch, it works.
Q: What if my cornbread is too crumbly?
A: Add a little more mashed sweet potato or a splash more milk next time. Moisture is your friend here.
Why You Need This in Your Life
So there you go—the best way I know how to make Honey Butter Sweet Potato Cornbread. Once you try it, you’ll never want to eat plain cornbread again. It’s the kitchen hack you didn’t know you needed until now. Trust me, this is worth the bit of extra effort, and your family will thank you (with crumbs on their faces, probably). If you need extra inspiration or want to see some different versions, try checking out this Honey butter sweet potato cornbread recipe or the Southern spin at Southern Sweet Potato Cornbread Recipe – Dash of Jazz. Now—get baking and let me know how many slices you “taste test” before dinner!
Honey Butter Sweet Potato Cornbread
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the dry ingredients: cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine the wet ingredients: melted butter, honey, eggs, milk, and mashed sweet potato.
- Pour the wet mixture into the dry mixture and stir until just combined (lumpy is fine).
- Pour the batter into a greased cast-iron skillet or baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
- Brush warm cornbread with honey butter as soon as it comes out of the oven.
