Honey Butter Sweet Potato Cornbread – A Southern Twist on a Classic Favorite
If cozy had a flavor, it would be this Honey Butter Sweet Potato Cornbread. 🧈🍠
Imagine the moistness of mashed sweet potatoes, the crunch of golden cornmeal, and the sweet finish of honey butter melting into every bite. This recipe is a soulful spin on traditional cornbread — elevated with earthy sweet potatoes and the rich hum of warm honey.
Whether you’re serving it with chili, roasted meats, or just slathered in more honey butter for breakfast or brunch, this cornbread is the upgrade you didn’t know your table needed.
Let’s dig into the perfect balance of savory, sweet, and southern charm — in every single square.
Ingredients
🍠 Main Ingredients
- 1 cup mashed sweet potatoes roasted or steamed and mashed
- 2 large eggs
- 1 cup buttermilk
- ½ cup honey
- ¾ cup unsalted butter melted, divided
🥄 Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tbsp baking powder
- ¼ cup granulated sugar
- ¾ tsp salt
Instructions
- Step 1: Prepare the Sweet Potatoes
- Roast or steam your sweet potatoes until fork tender. Peel and mash until smooth. Let cool before mixing into the batter.
- Tip: 1 large sweet potato usually yields about 1 cup of mash.
- Step 2: Preheat & Prep
- Preheat your oven to 375°F (190°C).
- Grease a 9-inch square baking dish or cast-iron skillet.
- If you like crispy edges, place your greased skillet in the oven to preheat.
- Step 3: Mix the Wet Ingredients
- In a large bowl, whisk together:
- Mashed sweet potatoes
- Eggs
- Buttermilk
- ½ cup of the melted butter
- Honey
- Mix until smooth and creamy.
- Step 4: Add the Dry Ingredients
- In a separate bowl, whisk:
- Flour
- Cornmeal
- Baking powder
- Sugar
- Salt
- Add the dry ingredients to the wet mixture. Stir just until combined — don’t overmix.
- Step 5: Bake It
- Pour the batter into your prepared pan or hot skillet.
- Bake for 28–32 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
- Step 6: Honey Butter Finish
- Brush the top with the remaining melted butter just out of the oven. Let it soak in, then cool slightly before slicing.
Notes
🍽️ Variations
🧄 Savory Sweet Potato Cornbread
Add: ½ cup shredded cheddar cheese 1 diced green onion ½ tsp garlic powder 🥥 Dairy-Free Option
Use: Coconut oil or vegan butter instead of butter Plant-based milk with 1 tbsp vinegar instead of buttermilk 🍎 Fall-Inspired Twist
Stir in: ½ tsp cinnamon ⅛ tsp nutmeg Diced apples or chopped pecans for texture 🌶️ Sweet Heat
Add: 1 finely diced jalapeño Swap half of the honey with hot honey or chili-infused syrup 🧊 Storage & Reheating
Storage
Keep at room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days. Reheating
Microwave slices for 15–20 seconds. For oven-crisped edges, bake at 300°F for 10 minutes. Freezing
Wrap individual slices and freeze for up to 2 months. Reheat in oven or toaster oven for best texture. ❓ 10 Frequently Asked Questions
1. Can I use canned sweet potato?
Yes! Just make sure it’s pure sweet potato and not pie filling. 2. Can I skip the honey?
You can substitute maple syrup or brown sugar — or reduce the sweetness entirely for a savory profile. 3. Is this recipe gluten-free?
Not as-is. But you can substitute gluten-free all-purpose flour to make it GF-friendly. 4. Can I use a muffin tin instead of a pan?
Absolutely! This batter makes about 12 muffins. Bake for 18–22 minutes. 5. Why do you melt the butter?
Melted butter creates richness and keeps the cornbread incredibly moist. 6. Is it okay to use almond milk or oat milk?
Yes — just add a splash of vinegar to mimic buttermilk’s acidity. 7. How do I make the top golden and shiny?
Brushing it with melted honey butter as soon as it comes out of the oven gives it that glossy, golden glow. 8. What can I serve this with?
It pairs beautifully with chili, roasted meats, fried chicken, collard greens, or soup. 9. Can I use white cornmeal?
Yes! Either white or yellow cornmeal will work — yellow gives a richer flavor. 10. Can I make this ahead of time?
Absolutely. Bake it, cool it, and reheat just before serving. 🧁 Serving Suggestions
Serve warm with whipped honey butter Slice into squares and serve alongside Southern dishes Crumble into chili or stew Use it as a base for cornbread stuffing 🏁 Conclusion
This Honey Butter Sweet Potato Cornbread is the kind of side dish that steals the show. With its golden crust, fluffy interior, and layers of earthy sweetness and buttery richness, it adds soul to every plate. It’s comfort food at its finest — and once you make it, it’ll become a recipe you return to over and over again. 🍯🍠✨ Whether you serve it at Thanksgiving, a summer BBQ, or just a Tuesday night, it’s the bite everyone will talk about.
🧄 Savory Sweet Potato Cornbread
Add: ½ cup shredded cheddar cheese 1 diced green onion ½ tsp garlic powder 🥥 Dairy-Free Option
Use: Coconut oil or vegan butter instead of butter Plant-based milk with 1 tbsp vinegar instead of buttermilk 🍎 Fall-Inspired Twist
Stir in: ½ tsp cinnamon ⅛ tsp nutmeg Diced apples or chopped pecans for texture 🌶️ Sweet Heat
Add: 1 finely diced jalapeño Swap half of the honey with hot honey or chili-infused syrup 🧊 Storage & Reheating
Storage
Keep at room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days. Reheating
Microwave slices for 15–20 seconds. For oven-crisped edges, bake at 300°F for 10 minutes. Freezing
Wrap individual slices and freeze for up to 2 months. Reheat in oven or toaster oven for best texture. ❓ 10 Frequently Asked Questions
1. Can I use canned sweet potato?
Yes! Just make sure it’s pure sweet potato and not pie filling. 2. Can I skip the honey?
You can substitute maple syrup or brown sugar — or reduce the sweetness entirely for a savory profile. 3. Is this recipe gluten-free?
Not as-is. But you can substitute gluten-free all-purpose flour to make it GF-friendly. 4. Can I use a muffin tin instead of a pan?
Absolutely! This batter makes about 12 muffins. Bake for 18–22 minutes. 5. Why do you melt the butter?
Melted butter creates richness and keeps the cornbread incredibly moist. 6. Is it okay to use almond milk or oat milk?
Yes — just add a splash of vinegar to mimic buttermilk’s acidity. 7. How do I make the top golden and shiny?
Brushing it with melted honey butter as soon as it comes out of the oven gives it that glossy, golden glow. 8. What can I serve this with?
It pairs beautifully with chili, roasted meats, fried chicken, collard greens, or soup. 9. Can I use white cornmeal?
Yes! Either white or yellow cornmeal will work — yellow gives a richer flavor. 10. Can I make this ahead of time?
Absolutely. Bake it, cool it, and reheat just before serving. 🧁 Serving Suggestions
Serve warm with whipped honey butter Slice into squares and serve alongside Southern dishes Crumble into chili or stew Use it as a base for cornbread stuffing 🏁 Conclusion
This Honey Butter Sweet Potato Cornbread is the kind of side dish that steals the show. With its golden crust, fluffy interior, and layers of earthy sweetness and buttery richness, it adds soul to every plate. It’s comfort food at its finest — and once you make it, it’ll become a recipe you return to over and over again. 🍯🍠✨ Whether you serve it at Thanksgiving, a summer BBQ, or just a Tuesday night, it’s the bite everyone will talk about.