Honey Butter Sweet Potato Cornbread Recipe
If you’re looking for a warm, comforting bread with a hint of natural sweetness and a soft, golden crumb, look no further than this Honey Butter Sweet Potato Cornbread. With a medley of cornmeal, creamy mashed sweet potato, velvety honey, and rich butter, this stunning cornbread balances wholesome flavors and the kind of just-right sweetness that makes it impossible to have only one piece. Whether you’re pairing it with soups, bringing it to potlucks, or just treating yourself to some homey baking, this recipe is bound to become a favorite in your kitchen.

Ingredients You’ll Need
Every bite of this Honey Butter Sweet Potato Cornbread sings because each ingredient is chosen with care. The list is short and straightforward, but each item plays a starring role—delivering texture, color, and the melt-in-your-mouth goodness that sets this bread apart.
- Mashed sweet potato: Adds natural sweetness, a moist crumb, and that signature golden hue; roasting it brings the richest flavor.
- Yellow cornmeal: Gives the bread its classic, slightly gritty texture and beautiful color—opt for stone-ground if you can.
- All-purpose flour: Maintains the perfect balance of fluffiness and structure in every bite.
- Baking powder: This is the key to achieving a tall, tender loaf; make sure yours is fresh.
- Salt: Just a pinch elevates all the sweet, buttery notes to perfection.
- Honey: Drizzles natural sweetness and floral aroma throughout; warm it slightly if yours is crystalized.
- Unsalted butter, melted: For a smooth, rich finish and irresistible flavor—let it cool before mixing with eggs.
- Eggs: Bind everything together while lending extra moisture and lift.
- Milk: Loosens the batter for easy mixing, and helps the crumb stay tender and light.
How to Make Honey Butter Sweet Potato Cornbread
Step 1: Preheat and Prepare
Start by setting your oven to a toasty 400°F (200°C)—you want it fully heated before the batter goes in to ensure even baking. While the oven warms up, generously grease a 9-inch round cake pan. This little bit of prep means you’ll enjoy neat slices that don’t stick, plus that perfect golden bottom crust.
Step 2: Mix the Dry Ingredients
Grab a roomy mixing bowl and combine your cornmeal, all-purpose flour, baking powder, and salt. Give everything a whisk to make sure the baking powder is distributed evenly, setting you up for a nicely risen loaf. The scent of cornmeal here is already inviting!
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together your mashed sweet potato, honey, melted (and slightly cooled) butter, eggs, and milk. Take a moment to marvel at the gorgeous orange from the sweet potato and the creamy aroma rising from the bowl. Whisk until everything is smooth—no streaks of egg or lumps of potato.
Step 4: Bring It All Together
Now comes the magic: pour the wet sweet potato mixture into your bowl of dry ingredients. Stir gently and only until the batter just comes together; overmixing can make bread tough, so a light touch here leads to the softest slice.
Step 5: Bake to Perfection
Scrape the batter into your prepared pan, smoothing the top with a spatula. Slide it onto the center rack, shut the oven door, and let your kitchen fill with sweet, buttery aromas. Bake for 25–30 minutes, or until a toothpick poked in the center comes out clean—don’t forget to take a peek at the tempting, golden-brown top.
Step 6: Cool and Serve
Once baked, let your Honey Butter Sweet Potato Cornbread cool in the pan for a few minutes—this locks in moisture and makes slicing easier. Serve it warm, maybe with an extra slather of honey butter, for the ultimate treat.
How to Serve Honey Butter Sweet Potato Cornbread

Garnishes
Top each slice with a pat of honey butter, a sprinkle of flaky salt, or even a scattering of finely chopped chives for a pop of color. If you’re in the mood for extra sweetness, a light drizzle of honey will make every bite irresistibly glossy and golden.
Side Dishes
This cornbread shines alongside hearty soups, spicy chilis, or a classic Southern spread of greens and fried chicken. It also makes a cozy companion to a simple salad or a bowl of steamy stew—think of it as the edible hug that completes any meal.
Creative Ways to Present
Serve Honey Butter Sweet Potato Cornbread in thick wedges stacked on a rustic board, cut it into cute cubes for party platters, or even bake it in muffin tins for portable, single-serve treats. You can layer slices with a bit of whipped honey butter in between for a fun, savory-sweet “sandwich” twist!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Honey Butter Sweet Potato Cornbread, wrap it tightly in foil or an airtight container once completely cooled. It’ll stay moist and delicious at room temperature for up to 2 days, and up to 5 days in the fridge.
Freezing
For longer storage, wrap individual slices or the whole loaf in plastic wrap, then again in foil, and tuck them into a freezer-safe bag. It’ll keep happily in the freezer for up to three months—just remember to label it so you don’t forget your treasure!
Reheating
To bring your cornbread back to life, reheat slices in the oven at 325°F until warmed through, or give them a quick zap in the microwave. For an extra treat, toast slices in a skillet with a dab of butter until the edges are crisp and golden.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just make sure to drain any excess liquid from canned sweet potato mash and measure it accurately. The flavor will stay lovely and sweet, though freshly roasted sweet potato adds a special depth.
Can I make this gluten-free?
Yes, you can swap the all-purpose flour for a 1-for-1 gluten-free baking blend. Make sure your cornmeal is also gluten-free, and check that everything is mixed gently for best results.
Is it too sweet for savory meals?
Honey Butter Sweet Potato Cornbread walks that perfect line between sweet and savory, so it pairs well with both. If you’re looking for less sweetness, you can reduce the honey slightly and bump up the salt—a great fit no matter what you serve it with.
Can I make this recipe as muffins?
Definitely! Simply divide the batter among greased or lined muffin tins and bake for about 15–18 minutes, checking for doneness with a toothpick. Muffins are perfect for sharing or tucking into lunchboxes.
What’s the best way to mash sweet potato for this recipe?
For the silkiest texture, roast your sweet potato until soft, then peel and mash thoroughly with a fork or potato masher. If you prefer extra-smooth cornbread, you can even blitz the mashed potato in a food processor before adding it in.
Final Thoughts
I can’t recommend this Honey Butter Sweet Potato Cornbread enough—it’s a true crowd-pleaser with a golden crumb and just the right touch of sweetness. Treat yourself and your loved ones to a recipe that’s both comforting and a little bit special. Give it a try, and get ready to fall in love with every tender, buttery bite!
PrintHoney Butter Sweet Potato Cornbread Recipe
Indulge in the rich flavors of this Honey Butter Sweet Potato Cornbread, a delightful twist on classic cornbread recipes. The sweet potato adds a subtle sweetness and moistness, while the honey butter glaze gives it a decadent finish.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 1 9-inch round cake pan 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup mashed sweet potato (about 1 large sweet potato)
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
Instructions
- Preheat and Prepare: Set your oven to 400°F (200°C) and grease a 9-inch round cake pan.
- Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the mashed sweet potato, honey, melted butter, eggs, and milk until smooth.
- Combine Mixtures: Add the wet ingredients to the dry ingredients, stirring just until combined.
- Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cornbread cool slightly in the pan before slicing and serving.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Honey Butter Sweet Potato Cornbread, Cornbread Recipe, Sweet Potato Recipe, Easy Cornbread, Homemade Cornbread