Name: Honey Butter Sweet Potato Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 1 cup mashed sweet potatoes; 1 cup yellow cornmeal; 3/4 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon (optional); 1/3 cup brown sugar; 2 large eggs; 1 cup buttermilk; 1/4 cup melted butter (plus more for greasing); 2 tablespoons honey (plus more for glazing)

Have you ever tasted cornbread so moist, it practically melts in your mouth? Imagine that, now add the warmth of sweet potato and a golden brush of honey butter. That’s exactly what you get with this Honey Butter Sweet Potato Cornbread—a rich, tender slice of comfort that elevates any meal or shines solo with just a pat of butter.

This cornbread brings together two classic Southern flavors in perfect harmony. Sweet potato adds depth and moistness, while the honey butter glaze seeps into every crumb, delivering a slightly sticky, irresistibly sweet finish. It’s hearty enough for holiday spreads, yet simple enough for weeknight dinners. Whether you’re serving chili, greens, or simply enjoying a warm slice with tea, this cornbread holds its own.

Preparation Phase & Tools to Use

To achieve the signature texture of this Honey Butter Sweet Potato Cornbread, having the right tools makes all the difference:

Mixing Bowls (Large and Medium): You’ll need these to combine wet and dry ingredients separately before folding them together. This avoids overmixing, which can make the cornbread dense.
Whisk and Rubber Spatula: A whisk ensures your dry ingredients are evenly incorporated, while a spatula is perfect for folding in mashed sweet potato gently without breaking the batter.
9×9 Baking Pan or Cast Iron Skillet: A square pan gives clean slices, but a cast iron skillet enhances crusty edges. Preheating the skillet before pouring the batter boosts that golden crust.
Oven Thermometer (Optional): Cornbread texture heavily depends on even baking. An oven thermometer can help maintain accurate temperature.
Pastry Brush: For that finishing glaze of warm honey butter brushed on top right after baking—don’t skip this step!

Having these on hand not only makes prep smoother but also helps you nail that perfect golden crumb every time.

Ingredients for the Honey Butter Sweet Potato Cornbread

Each ingredient in this recipe plays a specific role in building both flavor and structure:

Sweet Potatoes (mashed): This is the star of the show. Roasted and mashed sweet potatoes bring natural sweetness, moisture, and a smooth richness to the crumb.
Yellow Cornmeal: The backbone of any cornbread. It gives that iconic grainy texture and subtle corn flavor.
All-Purpose Flour: Just enough to help bind the batter and provide the structure that supports the sweet potato.
Baking Powder & Baking Soda: A duo for leavening. These give the cornbread lift and softness.
Salt: Enhances all the other flavors and balances the sweetness.
Ground Cinnamon (optional): Adds a gentle warmth that pairs beautifully with sweet potato and honey.
Brown Sugar: Brings sweetness and a hint of molasses depth that white sugar just can’t match.
Buttermilk: Adds tang and tenderness. Its acidity activates the baking soda too.
Eggs: Help bind everything together while also enriching the batter.
Butter (melted): For richness, and it keeps the crumb tender.
Honey: Folded in and used as a topping glaze, honey brings that signature floral sweetness that makes this cornbread unforgettable.

How To Make the Honey Butter Sweet Potato Cornbread

Step 1: Prep and Preheat

Start by preheating your oven to 375°F (190°C). If you’re using a cast iron skillet, place it in the oven while it preheats so it gets hot.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Step 3: Combine Wet Ingredients

In a large bowl, whisk the mashed sweet potato, brown sugar, eggs, and buttermilk until smooth. Stir in the melted butter and honey.

Step 4: Bring It Together

Gently fold the dry ingredients into the wet mixture. Mix just until everything is combined; don’t overmix.

Step 5: Bake It

If using a preheated skillet, swirl a bit of butter in it to coat. Pour the batter into the hot skillet or prepared pan. Smooth the top and bake for 28-32 minutes or until the center is set and a toothpick comes out clean.

Step 6: Glaze with Honey Butter

While it’s still warm, brush the top generously with melted honey butter. Let it soak in for 10 minutes before slicing.

Serving and Storing This Sweet Potato Cornbread

Serve Honey Butter Sweet Potato Cornbread warm from the oven when the honey glaze is still glistening. It pairs wonderfully with stews, braised greens, BBQ, or even breakfast alongside scrambled eggs. For a slightly indulgent treat, add a pat of salted butter on top—it melts into the crumb and balances the sweetness beautifully.

To store, let the cornbread cool completely. Wrap slices individually or keep the whole loaf covered in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days or freeze slices for up to 2 months. Just reheat in the microwave or oven to revive that just-baked softness.

Frequently Asked Questions

How do I make sure the cornbread stays moist?

Use mashed sweet potatoes that are smooth and not too watery. Also, don’t overbake—check for doneness with a toothpick.

Can I substitute canned sweet potatoes?

Yes, you can, just make sure to drain them well and mash until smooth. Avoid any pre-sweetened varieties.

What if I don’t have buttermilk?

You can make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of milk. Let it sit for 5 minutes before using.

Can I make this recipe gluten-free?

Absolutely. Use a gluten-free all-purpose flour blend that includes xanthan gum for best texture.

Why use both baking powder and baking soda?

The combo helps create a soft, tall cornbread. Baking soda works with the acidity in buttermilk while baking powder adds an extra lift.

How do I reheat leftover cornbread without drying it out?

Wrap a slice in a damp paper towel and microwave for 15-20 seconds. Or reheat in foil in a 300°F oven until warmed through.

Want More Sweet and Savory Bread Ideas?

If this Honey Butter Sweet Potato Cornbread made your tastebuds happy, here are some other delicious bakes you might enjoy:

The Cinnamon Donut Bread delivers a dessert-for-breakfast experience with its sugary crust and tender crumb. You might also enjoy the Southern Cornbread Poppers for bite-sized bursts of cornbread flavor with a spicy twist.

Looking for more veggie-forward comfort? The Moist Apple Crumble Coffee Cake leans sweet, while the 2-Ingredient Pineapple Cake brings out tropical notes in a super-easy format.

For hearty dinners, serve your cornbread alongside Hearty Tuscan Bean Soup for a cozy, filling meal that doesn’t skimp on flavor.