There’s something magical about the marriage of sweet potatoes, honey, and rich butter, and I can’t wait to share this Honey Butter Sweet Potato Cornbread with you. I first stumbled upon this idea one crisp autumn evening when I had leftover roasted sweet potatoes and a craving for something warm, sweet, and comforting. The result was a golden, moist cornbread that practically melts in your mouth, with a buttery honey drizzle that makes each bite unforgettable.

What I love most about this cornbread is its versatility. It’s just as fitting alongside a hearty chili as it is being the star at a brunch table. The sweet potato gives it an incredible softness, while the honey butter glaze brings a luxurious, irresistible finish. Trust me, once you taste it, you’ll want to make it a regular part of your baking rotation.

Why You’ll Love This Honey Butter Sweet Potato Cornbread

This isn’t your ordinary cornbread. The Honey Butter Sweet Potato Cornbread is incredibly moist, thanks to the addition of mashed sweet potatoes, and it carries a subtle natural sweetness that pairs beautifully with the rich flavors of butter and honey. It’s perfect for breakfast ideas, easy dinner sides, holiday gatherings, or just a cozy snack. Plus, it’s simple to make, with wholesome ingredients that you likely already have on hand. Whether you’re serving it warm from the oven or enjoying it the next day, this cornbread promises to be an absolute crowd-pleaser.

What Kind of Cornmeal Should I Use for Honey Butter Sweet Potato Cornbread?

When making Honey Butter Sweet Potato Cornbread, the type of cornmeal you choose can truly change the entire texture and flavor of the final product. I always go for a finely ground yellow cornmeal because it gives the cornbread a smooth, tender crumb while still holding that traditional cornbread flavor we all crave. If you prefer a bit more rustic texture, a medium-grind cornmeal will offer a little more bite and character without being too coarse. Try to avoid self-rising cornmeal blends here, since we want full control over the leavening for perfect fluffiness.

Options for Substitutions

If you find yourself missing an ingredient or just want to tailor the Honey Butter Sweet Potato Cornbread to your liking, there are some easy swaps you can make:

Flour: You can substitute whole wheat flour for a portion of the all-purpose flour for a nuttier flavor and extra fiber.
Sweet Potato: Canned pumpkin puree works beautifully if you’re short on sweet potatoes.
Honey: Maple syrup is a luscious alternative that brings a different depth of sweetness.
Butter: Feel free to use a good plant-based butter if you want to make it dairy-free.
Buttermilk: No buttermilk? Mix 1 tablespoon of lemon juice or vinegar into a cup of milk and let it sit for 5 minutes.
Cornmeal: If you only have white cornmeal, it will work too — the flavor is slightly milder but still delicious.
Sugar: Swap with coconut sugar or brown sugar for a deeper, caramelized taste.
Eggs: A flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) can replace eggs if you’re making it vegan.

Ingredients for Honey Butter Sweet Potato Cornbread

Each ingredient in this Honey Butter Sweet Potato Cornbread plays a special role in creating its irresistible flavor and texture. Here’s what you’ll need and why it matters:

Yellow Cornmeal: Gives the cornbread its classic, slightly gritty texture and deep, earthy corn flavor.
All-Purpose Flour: Helps soften the crumb and balance out the grittiness of the cornmeal for a perfect tender bite.
Baking Powder: Ensures the cornbread rises beautifully, creating a light and fluffy texture.
Baking Soda: Works with the buttermilk and sweet potato to lift and tenderize the bread.
Salt: A small amount intensifies all the flavors, making the sweetness pop.
Cinnamon: Adds a warm, cozy note that pairs perfectly with the sweet potato and honey.
Mashed Sweet Potato: The star of the show—adds moisture, natural sweetness, and a gorgeous golden color.
Honey: Infuses the bread with rich sweetness and enhances the overall flavor profile.
Melted Butter: Brings richness and a slightly nutty flavor that makes the cornbread luxurious.
Buttermilk: Helps keep the crumb moist and tender while adding a subtle tanginess.
Eggs: Provide structure and stability, helping the cornbread hold together.
Vanilla Extract: Lends a soft, aromatic sweetness that ties all the other flavors together.

Step 1: Prepare Your Ingredients

Start by preheating your oven to 375°F (190°C). Lightly grease a square baking pan or line it with parchment paper for easy removal. Measure and prepare all your ingredients so everything is ready to go—this makes the process smooth and stress-free.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and cinnamon. Make sure everything is evenly combined to avoid pockets of dry ingredients later.

Step 3: Blend the Wet Ingredients

In another bowl, beat together the mashed sweet potato, honey, melted butter, buttermilk, eggs, and vanilla extract. Stir until the mixture is smooth and silky, with no big lumps of sweet potato remaining.

Step 4: Combine the Wet and Dry Mixtures

Slowly pour the wet ingredients into the dry ingredients. Gently fold the two together using a spatula or a wooden spoon. Be careful not to overmix—just stir until everything is incorporated and you no longer see dry flour.

Step 5: Pour Into the Pan

Transfer the batter into your prepared baking pan, spreading it out evenly with a spatula. The batter should be thick but easy to work with.

Step 6: Bake to Golden Perfection

Place the pan in the preheated oven and bake for about 25–30 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Add the Honey Butter Glaze (Optional but Highly Recommended!)

While the cornbread is still warm, brush the top generously with a mixture of melted butter and honey. This glaze soaks into the bread, adding an irresistible shine and extra sweetness.

How Long to Cook Honey Butter Sweet Potato Cornbread

The Honey Butter Sweet Potato Cornbread needs about 25 to 30 minutes in a preheated 375°F (190°C) oven. You’ll want to keep an eye on it starting around the 25-minute mark. Look for a beautifully golden top, and check doneness by inserting a toothpick into the center—it should come out clean or with a few tender crumbs. Overbaking can dry it out, so it’s best to pull it as soon as it’s set and slightly springy to the touch.

If you’re baking in a glass or ceramic dish, you might need a few extra minutes. Metal pans tend to cook a bit faster and give the edges a slight crispness, which I absolutely love for that little bit of texture contrast.

Tips for Perfect Honey Butter Sweet Potato Cornbread

Use Room Temperature Ingredients: Cold eggs or buttermilk can cause the batter to not mix as smoothly. Let your ingredients sit out for a few minutes before you start.
Don’t Overmix the Batter: Stir gently until just combined. Overmixing activates too much gluten and can make the cornbread tough.
Generously Butter the Pan: Besides preventing sticking, it also gives the edges that rich, slightly crispy finish.
Taste Your Sweet Potato: If your mashed sweet potato is extra sweet, you might slightly reduce the honey if you prefer a less sweet cornbread.
Brush with Honey Butter While Warm: Doing this step as soon as it comes out of the oven ensures the glaze seeps into the bread, adding unbelievable flavor.
Let It Rest Before Cutting: Give the cornbread about 10 minutes to cool before slicing. It holds its shape better and allows the flavors to settle.
Double for a Crowd: This recipe doubles beautifully. Just bake it in a 9×13-inch pan and increase the baking time slightly.
Try a Cast Iron Skillet: For an even crispier edge and beautiful presentation, bake the batter in a well-greased cast iron skillet.

Watch Out for These Mistakes While Cooking

Even a simple, cozy dish like Honey Butter Sweet Potato Cornbread has a few pitfalls you’ll want to dodge to get that perfect, tender crumb:

Skipping the Buttermilk Substitute: If you don’t have buttermilk and skip creating a substitute, you’ll miss out on the necessary acidity that gives the cornbread its lift and tenderness.
Using Cold Sweet Potatoes: Cold mashed sweet potatoes won’t mix smoothly and can lead to uneven pockets in your batter.
Overmixing the Batter: Stirring too much develops the gluten, making the cornbread chewy instead of soft and tender.
Baking at the Wrong Temperature: Too hot and the outside burns before the inside is done; too low and it turns dry. Stick to 375°F for a perfect bake.
Neglecting the Honey Butter Topping: It might seem optional, but it transforms the cornbread into something truly special.
Overbaking: A few extra minutes can dry out the entire pan. Watch closely once you pass the 25-minute mark.
Not Greasing the Pan Enough: You don’t want to wrestle your beautiful cornbread out of the pan. A generous layer of butter or oil is a must.
Cutting While Too Hot: Tempting, I know—but slicing it too soon can lead to crumbly, messy pieces. A little patience goes a long way.

What to Serve With Honey Butter Sweet Potato Cornbread?

Honey Butter Sweet Potato Cornbread pairs beautifully with both sweet and savory dishes. Here are some ideas to round out your meal:

1. Classic Chili

A hearty, spicy beef or vegetarian chili is a natural partner to the sweet, buttery cornbread.

2. Roasted Chicken

Juicy, herb-roasted chicken and a slice of warm cornbread is the ultimate comfort food dinner.

3. Pulled Pork

The slightly sweet cornbread is a dreamy companion to smoky, savory pulled pork sandwiches.

4. Sweet Potato Soup

Double down on the sweet potato love with a creamy, spiced sweet potato soup for a cozy, cohesive meal.

5. Fried Chicken

Crispy, golden fried chicken and sweet, fluffy cornbread is a Southern classic that never fails.

6. Grilled Vegetables

Balance the sweetness with a platter of smoky, charred vegetables fresh off the grill.

7. Maple-Glazed Ham

Perfect for a festive meal, cornbread and ham with a sticky maple glaze make a memorable combo.

8. Breakfast Scramble

Pair leftovers with scrambled eggs, bacon, and a drizzle of extra honey for a mouthwatering brunch idea.

Storage Instructions

If you’re lucky enough to have leftovers (which isn’t always the case around here!), storing your Honey Butter Sweet Potato Cornbread properly will keep it tasting fresh and delicious:

Room Temperature: Store the cornbread in an airtight container or tightly wrapped in plastic wrap for up to 2 days at room temperature. Make sure it’s completely cooled before wrapping to avoid trapping moisture.
Refrigerator: For longer storage, place it in an airtight container and refrigerate for up to 5 days. Bring it to room temperature or gently warm it in the microwave before serving.
Freezer: Wrap individual slices or the entire loaf tightly in plastic wrap, then in foil or a freezer-safe bag. It can be frozen for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven or microwave.
Reheating Tip: To keep it moist while reheating, cover the slice with a damp paper towel and microwave for about 15–20 seconds.

Estimated Nutrition

Here’s a general breakdown of the estimated nutrition per serving of Honey Butter Sweet Potato Cornbread (based on 9 servings):

Calories: ~230 kcal
Fat: ~9g
Saturated Fat: ~5g
Cholesterol: ~50mg
Sodium: ~220mg
Carbohydrates: ~34g
Fiber: ~2g
Sugar: ~12g
Protein: ~4g

Keep in mind these numbers can vary slightly depending on the specific brands of ingredients you use and any substitutions made.

Frequently Asked Questions

1. Can I make Honey Butter Sweet Potato Cornbread ahead of time?

Absolutely! You can bake it a day in advance and store it tightly wrapped at room temperature. Warm it slightly before serving for the freshest flavor.

2. Can I use canned sweet potatoes instead of fresh?

Yes! Just make sure to drain them well and mash until smooth. Avoid canned sweet potatoes with added syrup to control the sweetness.

3. How can I make this cornbread gluten-free?

Swap the all-purpose flour with a good-quality 1:1 gluten-free baking blend. Ensure your cornmeal is certified gluten-free too.

4. Can I bake this in a muffin tin?

Definitely! Scoop the batter into a greased or lined muffin tin and bake at 375°F for about 15–18 minutes or until a toothpick comes out clean.

5. Is it possible to make this recipe vegan?

It is! Use flaxseed eggs, plant-based butter, and a dairy-free milk with a splash of vinegar or lemon juice to mimic buttermilk.

6. What if I don’t have buttermilk?

No problem—make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

7. How sweet is this cornbread?

It’s mildly sweet, thanks to the honey and sweet potato. If you prefer it sweeter, you can add an extra tablespoon of honey to the batter.

8. Can I add extra mix-ins like nuts or dried fruit?

Absolutely! Chopped pecans, walnuts, or dried cranberries would be delicious and add great texture to the bread.

Conclusion

Honey Butter Sweet Potato Cornbread is truly something special—a cozy, sweet, and buttery twist on the classic that feels right at home at breakfast, dinner, or holiday gatherings. I love how the tender sweet potato keeps it so moist, and that shiny honey butter glaze just seals the deal. Whether you’re searching for new easy dinner sides, hearty breakfast ideas, or comforting food ideas for the whole family, this easy recipe brings something warm and wonderful to the table. Every bite feels like a hug—and once you taste it, you’ll understand why it’s become one of my absolute favorites.