Introduction: A Personal Journey to the Perfect Honey Butter Sweet Potato Cornbread
Cornbread has always been a staple in my home, but the day I added sweet potatoes and honey butter to the mix, everything changed. This Honey Butter Sweet Potato Cornbread is unlike any other—it’s moist, lightly sweet, and rich with deep buttery flavors.
The first time I made this, it was just an experiment. I had leftover roasted sweet potatoes and a craving for cornbread. The combination turned out so soft, flavorful, and slightly caramelized, that my family devoured it within minutes. The addition of honey butter glaze on top took it to another level, adding a luscious, melt-in-your-mouth richness.
If you love traditional cornbread but want something extra special, this recipe is for you. I’ll walk you through every step, share expert baking tips, answer common questions, and offer variations to suit your taste.
Let’s get baking!
PART 1: Why You’ll Love This Honey Butter Sweet Potato Cornbread
What Makes This Honey Butter Sweet Potato Cornbread Recipe Special ?
✔️ Moist & Buttery – The sweet potato puree keeps the cornbread tender, while butter adds richness.
✔️ Naturally Sweetened – No need for refined sugar; honey does the job beautifully.
✔️ Golden & Caramelized – The honey butter glaze creates a glossy, flavorful finish.
✔️ Versatile – Enjoy it as a snack, breakfast, or side dish for chili and BBQ.
✔️ Perfect for Meal Prep – Stays moist for days and freezes well!
PART 2: Ingredients You’ll Need for Honey Butter Sweet Potato Cornbread
To make the best honey butter sweet potato cornbread, you’ll need:
Main Ingredients:
| Ingredient | Why It’s Important |
|---|---|
| Sweet Potatoes (1 cup mashed) | Adds moisture, sweetness, and a soft texture. |
| Cornmeal (1 cup) | Provides the classic cornbread flavor and crumbly texture. |
| All-Purpose Flour (1 cup) | Balances the texture, making it soft but structured. |
| Honey (¼ cup) | Naturally sweetens the cornbread while keeping it moist. |
| Butter (½ cup, melted) | Gives richness and buttery flavor. |
| Eggs (2 large) | Helps with binding and creates a fluffy texture. |
| Buttermilk (½ cup) | Keeps the cornbread tender and adds slight tanginess. |
| Baking Powder (2 tsp) & Baking Soda (½ tsp) | Essential for a good rise. |
| Salt (½ tsp) | Enhances flavors and balances sweetness. |
For the Honey Butter Glaze:
- 4 tbsp butter (melted)
- 2 tbsp honey
- 1 tsp cinnamon (optional, for a warm touch)
PART 3: Step-by-Step Instructions to Make Honey Butter Sweet Potato Cornbread
Step 1: Roast & Mash the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Wash and poke 2 medium sweet potatoes with a fork.
- Place them on a baking sheet and roast for 45 minutes until soft.
- Let them cool, then peel and mash until smooth. You’ll need 1 cup of mashed sweet potato.
💡 Pro Tip: You can roast sweet potatoes ahead of time and store them in the fridge for up to 4 days.
Step 2: Prepare the Cornbread Batter
- Lower oven heat to 375°F (190°C). Grease a 9-inch cast-iron skillet or baking dish.
- In a large bowl, whisk together:
- 1 cup cornmeal
- 1 cup flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- In another bowl, whisk together:
- 1 cup mashed sweet potatoes
- ¼ cup honey
- ½ cup melted butter
- 2 eggs
- ½ cup buttermilk
- Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix!
🏆 Baking Tip: Overmixing can make the cornbread dense instead of fluffy.
Step 3: Bake the Cornbread
- Pour the batter into your greased cast-iron skillet or baking dish.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Step 4: Make the Honey Butter Glaze of Honey Butter Sweet Potato Cornbread
- In a small saucepan, melt 4 tbsp butter over low heat.
- Stir in 2 tbsp honey and 1 tsp cinnamon (optional) until smooth.
- Brush the glaze over the warm cornbread for a shiny, buttery finish.
🌟 Flavor Boost: Add a pinch of sea salt to balance the sweetness!
PART 4: Serving Honey Butter Sweet Potato Cornbread & Storage Tips
Best Ways to Serve Honey Butter Sweet Potato Cornbread :
- Warm with extra honey butter
- Alongside BBQ ribs or fried chicken
- With chili or soup, like this Cajun Potato Soup
- As a sweet breakfast with cinnamon and nuts
How to Store Honey Butter Sweet Potato Cornbread :
- Room Temperature: Store in an airtight container for 2 days.
- Refrigerator: Keeps fresh for up to a week.
- Freezer: Wrap slices individually and freeze for up to 3 months.
🔄 Reheat Tip: Warm slices in the oven for 5 minutes at 300°F or microwave for 30 seconds.
PART 5: FAQs about Honey Butter Sweet Potato Cornbread– Your Questions Answered
1. Can I use canned sweet potatoes?
Yes! Just drain and mash them well. Avoid sweetened canned yams, as they contain extra sugar.
2. How do I make this gluten-free?
Replace all-purpose flour with a 1:1 gluten-free flour blend.
3. What if I don’t have buttermilk?
Make a substitute by mixing ½ cup milk + 1 tsp vinegar or lemon juice. Let it sit for 5 minutes.
4. Can I make this in muffin form?
Yes! Pour batter into a greased muffin tin and bake at 375°F for 15-18 minutes.
5. Can I make this vegan?
Absolutely! Use:
- Flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg)
- Coconut oil instead of butter
- Almond milk + vinegar instead of buttermilk
Final Thoughts: Honey Butter Sweet Potato Cornbread Recipe You’ll Make Again & Again
This Honey Butter Sweet Potato Cornbread is everything you love about cornbread, but softer, richer, and naturally sweetened. Whether you’re serving it for a holiday meal, a cozy weeknight dinner, or just as a snack, this recipe is sure to become a favorite.
Want more delicious baking ideas? Try this Cranberry & Pistachio Bread for another unique and flavorful treat!