Name: Honey Butter Sweet Potato Cornbread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Southern
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp cinnamon; 1 cup mashed cooked sweet potatoes; 1/4 cup honey; 1/4 cup brown sugar; 2 large eggs; 1 cup milk or buttermilk; 1/2 cup unsalted butter, melted; 1 tsp vanilla extract; For the honey butter:; 1/4 cup unsalted butter, softened; 2 tbsp honey; Pinch of salt

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This Honey Butter Sweet Potato Cornbread is a moist, rich, and slightly sweet twist on the traditional Southern favorite. Made with mashed sweet potatoes and drizzled with luscious honey butter, it’s the perfect side for a cozy meal or a sweet standalone treat.

Why You’ll Love This Recipe

I love how this cornbread brings together earthy sweet potatoes and creamy honey butter for a warm, comforting flavor that feels like fall in every bite. It’s moist, not crumbly, and has just the right amount of sweetness. Whether I serve it with chili, fried chicken, or enjoy it with a cup of coffee, it never disappoints. Plus, it’s easy to make and adds a special touch to any meal.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cornmeal
All-purpose flour
Baking powder
Baking soda
Salt
Cinnamon
Mashed cooked sweet potatoes
Honey
Brown sugar
Eggs
Milk or buttermilk
Unsalted butter (melted)
Vanilla extract

For the honey butter:

Unsalted butter
Honey
Pinch of salt

Directions

I start by preheating my oven to 375°F and greasing a baking pan or skillet.
In a large bowl, I whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, I combine the mashed sweet potatoes, honey, brown sugar, eggs, milk, melted butter, and vanilla. I stir until everything is well mixed.
I pour the wet mixture into the dry ingredients and stir just until combined—being careful not to overmix.
I pour the batter into the prepared pan and bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
While the cornbread bakes, I make the honey butter by mixing softened butter, honey, and a pinch of salt until smooth.
Once the cornbread is out of the oven, I spread the honey butter over the top while it’s still warm so it melts right in.

Servings and timing

This recipe makes about 9 servings and takes approximately 45 minutes total—10 minutes of prep time and 35 minutes of baking.

Variations

I sometimes add chopped pecans or walnuts for a little crunch.
For a spicy twist, I mix in a bit of cayenne pepper or diced jalapeños.
If I want it dairy-free, I use plant-based milk and vegan butter substitutes.
A handful of corn kernels can add extra texture and sweetness.
I also love using maple syrup in place of honey for a different flavor profile.

Storage/Reheating

I store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I wrap slices and freeze them for up to 2 months. To reheat, I warm individual slices in the microwave for about 20–30 seconds, or in a 300°F oven until heated through.

FAQs

How do I know when the cornbread is done?

I check for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready.

Can I make this recipe gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free blend, and it works just fine.

What kind of sweet potatoes should I use?

I usually use orange-fleshed sweet potatoes like Beauregard or Garnet for their natural sweetness and creamy texture.

Can I use canned sweet potatoes?

I can, but I make sure they’re not packed in syrup. I drain and mash them well before using.

What’s the best way to serve this cornbread?

I like to serve it warm with an extra dollop of honey butter on top, alongside a bowl of chili, or with roasted chicken.

Conclusion

This Honey Butter Sweet Potato Cornbread is more than just a side dish—it’s a cozy, flavorful comfort food that brings warmth to any table. Whether I serve it with dinner or enjoy it as a snack, it always hits the spot. It's simple to make, full of wholesome flavor, and that honey butter topping takes it over the top.

Honey Butter Sweet Potato Cornbread

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Author: Sue
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 9 servings
Category: Bread
Method: Baking
Cuisine: Southern
Diet: Vegetarian

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Description

This Honey Butter Sweet Potato Cornbread is a moist, slightly sweet Southern-style cornbread enriched with mashed sweet potatoes and topped with luscious honey butter, perfect as a cozy side or sweet treat.

Instructions

Preheat the oven to 375°F (190°C) and grease a baking pan or skillet.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, mix the mashed sweet potatoes, honey, brown sugar, eggs, milk, melted butter, and vanilla until well combined.
Pour the wet mixture into the dry ingredients and stir just until combined; do not overmix.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
While baking, prepare the honey butter by mixing softened butter, honey, and a pinch of salt until smooth.
Once out of the oven, spread the honey butter over the warm cornbread to allow it to melt in.