There’s something undeniably comforting about warm, homemade cornbread straight from the oven. But when you elevate it with mashed sweet potatoes and rich honey butter, you get a moist, slightly sweet, and incredibly flavorful twist on the traditional Southern favorite!
This Honey Butter Sweet Potato Cornbread is soft, buttery, and slightly dense with a touch of natural sweetness from sweet potatoes and honey. It pairs perfectly with chili, soups, BBQ, or even as a stand-alone treat slathered with extra honey butter.
If you’re looking for a next-level cornbread recipe, this one is a must-try!
Ingredients (Serves 9-12)
For the Cornbread:
- Sweet potatoes (mashed, about 1 cup) – 250g
- All-purpose flour – 120g
- Cornmeal – 150g
- Baking powder – 2 tsp
- Baking soda – ½ tsp
- Salt – ½ tsp
- Cinnamon (optional, for warmth) – ½ tsp
- Unsalted butter (melted) – 120g
- Honey – 80ml
- Brown sugar – 50g
- Eggs (room temperature) – 2
- Buttermilk – 240ml
- Vanilla extract – 1 tsp
For the Honey Butter:
- Unsalted butter (softened) – 100g
- Honey – 2 tbsp
- Pinch of salt
How to Make Honey Butter Sweet Potato Cornbread
Step 1: Prepare the Sweet Potatoes
- Peel, chop, and boil sweet potatoes until fork-tender (about 15 minutes).
- Drain and mash until smooth. Let them cool slightly before using.
Step 2: Make the Cornbread Batter
- Preheat your oven to 180°C (350°F).
- Grease a 9×9-inch baking dish (or a cast-iron skillet for crispy edges).
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mix melted butter, honey, brown sugar, eggs, buttermilk, and vanilla.
- Fold in the mashed sweet potatoes until fully combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Step 3: Bake the Cornbread
- Pour the batter into the prepared baking dish.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before serving.
Step 4: Make the Honey Butter
- In a small bowl, whisk together softened butter, honey, and a pinch of salt until smooth.
- Serve warm cornbread with a generous spread of honey butter!
Serving Suggestions
???? With BBQ or Fried Chicken – The sweetness pairs beautifully with smoky, savory flavors.
???? With Chili or Soup – A great side for hearty stews and spicy chili.
☕ With Coffee or Tea – Enjoy it as a slightly sweet breakfast treat!
Nutritional Information (Per Serving)
- Calories: 280 kcal
- Protein: 5g
- Carbohydrates: 40g
- Fat: 12g
- Sugar: 18g
- Fiber: 2g
(Values may vary based on ingredients used.)
Tips & Tricks
???? Make It Extra Moist – Use full-fat buttermilk for a richer texture.
???? Boost the Sweetness – Add an extra drizzle of honey on top before baking.
???? For Crispy Edges – Bake in a cast-iron skillet for the best crust!
???? Variations – Add chopped pecans or shredded coconut for extra texture.
Storage & Reheating
???? Fridge: Store leftovers in an airtight container for up to 4 days.
❄️ Freezer: Wrap individual slices and freeze for up to 2 months.
♨ Reheat: Warm in the microwave for 20 seconds or in a 150°C (300°F) oven for 5 minutes.
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