Honey Butter Sweet Potato Cornbread

Honey Butter Sweet Potato Cornbread is the kind of cozy, crowd-pleasing bake that instantly warms your kitchen and lifts your mood. This recipe blends baked sweet potato, creamy buttermilk, and rich honey butter to create a tender, golden cornbread that tastes both nostalgic and fresh. Because the sweet potato adds natural moisture, every bite stays soft, sweet, and beautifully balanced. Moreover, it pairs effortlessly with soups, stews, chilis, or holiday feasts, making it a staple worth repeating all year.

Interestingly, cornbread has been a beloved American classic for centuries, rooted deeply in Native American cooking traditions. Over time, regional variations developed, yet the combination of cornmeal, butter, and a touch of sweetness continues to feel timeless.

As you slice into this warm, honey-glazed cornbread, the aroma alone will remind you why simple comfort recipes are often the most memorable. With its vibrant color, soft crumb, and irresistible sweetness, this dish is guaranteed to become a new favorite for cooking enthusiasts.

Recipe Yield: 9 servings

INGREDIENTS

1 cup mashed baked sweet potato (plain)
1 cup cornmeal
1 cup all-purpose flour
½ cup granulated sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp fine salt
1 cup buttermilk
2 large eggs
6 tbsp melted unsalted butter
3 tbsp honey
1 tsp vanilla extract

Honey Butter Topping
3 tbsp melted unsalted butter
1½ tbsp honey
Pinch of flaky sea salt (optional)

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 375°F (190°C). Line an 8×8-inch baking dish with parchment, letting the edges overhang for easy lifting.

2. Mix dry ingredients:
In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt until fully combined.

3. Mix wet ingredients:
In another bowl, whisk buttermilk, eggs, melted butter, honey, vanilla, and mashed sweet potato until smooth and creamy.

4. Combine the batter:
Pour the wet mixture into the dry ingredients, stirring just until the batter comes together. Do not overmix; a few small lumps are fine.

5. Bake the cornbread:
Spread batter evenly into the prepared baking dish. Bake 25–30 minutes, or until the center is set and a toothpick inserted comes out clean.

6. Add honey butter finish:
Stir melted butter and honey together. Brush all over the warm cornbread, allowing it to soak in. Sprinkle a pinch of flaky sea salt if desired.

7. Cool and cut:
Let cool 10 minutes in the pan, then lift out using parchment and cut into squares.

Helpful Tips to Perfect This Recipe

• Use warm mashed sweet potato for extra moisture: Warm sweet potato blends more seamlessly into the batter, creating a smoother and fluffier crumb.
• Avoid overmixing for the best texture: Gentle stirring keeps the cornbread tender, preventing it from becoming dense or dry.
• Brush the honey butter while warm: The heat helps the topping melt into the surface, ensuring a glossy finish and deeper flavor.