Description

Sweet, moist, and irresistibly buttery—this Honey Butter Sweet Potato Cornbread is the ultimate comfort food. With the natural sweetness of roasted sweet potatoes and a luscious honey butter glaze, this cornbread is the perfect side dish for holiday dinners, cozy weeknights, or even breakfast. It’s soft on the inside with a golden, slightly crisp top that makes each bite unforgettable.

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Ingredients

Scale

For the Sweet Potato Cornbread:

1 cup mashed sweet potato (about 1 large roasted sweet potato)
1 cup yellow cornmeal
¾ cup all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon (optional for warmth)
2 large eggs
½ cup honey
½ cup buttermilk (or milk + 1 tsp lemon juice)
½ cup unsalted butter, melted
1 tsp vanilla extract

For the Honey Butter Topping:

¼ cup unsalted butter, softened
2 tbsp honey
Pinch of salt

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Instructions

Step 1: Roast & Mash the Sweet Potato

Preheat your oven to 400°F (200°C).
Wash and pierce a large sweet potato with a fork.
Roast directly on the oven rack or in a baking dish for 45-50 minutes until fork-tender.
Once cool, peel and mash until smooth. Measure 1 cup for the recipe.

Step 2: Prepare the Batter

Preheat oven to 375°F (190°C) if not already on.
In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together mashed sweet potato, eggs, honey, buttermilk, melted butter, and vanilla extract.
Pour wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Don’t overmix.

Step 3: Bake the Cornbread

Lightly grease an 8×8-inch baking dish or cast iron skillet.
Pour the batter into the dish and smooth the top.
Bake for 25–30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let it cool slightly in the pan before serving.

Step 4: Make the Honey Butter

In a small bowl, mix softened butter, honey, and a pinch of salt.
Whip with a fork or electric mixer until fluffy and well combined.
Spread on top of the warm cornbread or serve it on the side.

Step 5: Serve & Enjoy
Cut the cornbread into squares and serve warm, topped with a generous dollop of honey butter. Pairs beautifully with chili, soups, roasted chicken, or just a hot cup of tea.

Notes

Roast, Don’t Boil – Roasting sweet potatoes brings out more flavor and avoids excess moisture.
Don’t Overmix – Overmixing can make cornbread dense. Mix just until combined.
Use Cast Iron – A preheated cast iron skillet gives the cornbread a crisp edge.
Double the Honey Butter – It’s that good. You’ll want extra on hand.
Make It Muffins – Pour the batter into muffin tins for individual servings. Bake for 18–20 minutes.

Prep Time: 10 minutes (plus sweet potato roasting)
Cook Time: 30 minutes
Cuisine: American