Sweet Potato Cornbread Recipe with Honey Butter (Easy & Moist)

There’s something about warm, freshly baked cornbread that feels like a comforting hug from the inside out. Now, imagine that soft, crumbly goodness infused with the subtle sweetness and rich creaminess of mashed sweet potatoes. Yes, that’s the magic of Sweet Potato Cornbread. It’s the perfect twist on a classic comfort food, ideal for serving alongside hearty meals or enjoying on its own with a generous spread of honey butter.

I first stumbled upon this sweet potato cornbread recipe on a chilly fall day when I wanted something cozy yet slightly different from traditional cornbread. The sweet potato addition brings moisture and natural sweetness that makes every bite rich and satisfying. And when paired with homemade honey butter? It’s pure bliss. Whether you’re making it for a family dinner, a special gathering, or just because you’re craving something delicious, this recipe will not disappoint.

What I love most about this sweet potato cornbread is its versatility. It’s sweet but not too sweet, soft but with that classic cornbread crumb, and it pairs beautifully with everything from spicy chili to a simple salad. Plus, it’s ridiculously easy to make, even if you’re not a seasoned baker. You’ll be surprised how quickly it all comes together with just a few simple steps and ingredients you probably already have at home.

Get ready to bake up something truly special. Whether you’re serving it fresh out of the oven or reheating leftovers the next day, this sweet potato cornbread will steal the show every single time. And the honey butter? It’s the crowning glory that elevates every slice to a whole new level of deliciousness.

Why You’ll Love This Recipe

There are so many reasons why this Sweet Potato Cornbread recipe is about to become your new favorite. It’s not just about the flavor, but also the simplicity and flexibility of the recipe itself. Here’s why you’re going to fall head over heels for this delicious treat:

First and foremost, the texture is phenomenal. Thanks to the mashed sweet potatoes, the cornbread stays incredibly moist and tender. Unlike some cornbreads that can feel dry and crumbly, this one has a soft, almost cake-like texture that still holds true to the classic cornbread feel.

The flavor profile is spot on. The natural sweetness of the sweet potatoes pairs beautifully with the slight earthiness of the cornmeal. And when you drizzle that homemade honey butter over a warm slice? It’s nothing short of heavenly. The combination of buttery richness and sweet honey melting into the warm bread is simply irresistible.

This recipe is also incredibly easy to make. With simple, straightforward instructions and no fancy equipment required, even a beginner can achieve bakery-quality results. The ingredients are all easy to find, and you probably already have most of them in your pantry.

Versatility is another reason to love this recipe. You can serve it as a side dish for savory meals, pair it with soups or stews, or even enjoy it as a standalone snack. It’s also perfect for potlucks, family dinners, or just cozying up with a warm slice on a quiet evening.

Lastly, this recipe is forgiving and adaptable. Want to make it a little sweeter? Add a bit more honey. Looking for a gluten-free version? Swap out the all-purpose flour with your preferred gluten-free alternative. The recipe allows you to get creative and tailor it to your personal preferences.

Health Benefits

Aside from being delicious, this Sweet Potato Cornbread offers some surprising health benefits that make it a delightful yet nourishing addition to your meal plan.

Sweet potatoes, the star ingredient of this recipe, are packed with essential nutrients. They are an excellent source of vitamins A and C, both of which support a healthy immune system and promote good skin health. Vitamin A, in particular, plays a key role in maintaining healthy vision and supporting overall cellular health.

Additionally, sweet potatoes contain potassium, which is beneficial for heart health and helps regulate blood pressure. They also provide dietary fiber, which promotes good digestion and helps maintain steady blood sugar levels. Including sweet potatoes in your diet can contribute to improved gut health and overall well-being.

Cornmeal, the base of most cornbreads, is a gluten-free grain (although be mindful of cross-contamination if you have celiac disease or severe gluten sensitivity). It’s rich in essential minerals like iron, magnesium, and phosphorus. Plus, it’s a great source of complex carbohydrates, which provide energy and keep you feeling full longer.

The honey used in the cornbread and honey butter also offers its own nutritional perks. Honey is rich in antioxidants, which help protect your body from cell damage. It’s also known for its soothing and anti-inflammatory properties, making it a natural remedy for sore throats and digestive issues.

Finally, the use of buttermilk in this recipe contributes to its rich texture while providing a dose of calcium and protein. Even the butter used in the honey butter has its benefits when consumed in moderation, offering fat-soluble vitamins like vitamin A and E.

When you put all these ingredients together, you get a comfort food that’s not only delicious but also nourishing. It’s a perfect example of how you can enjoy indulgent flavors without compromising on nutrition.

Preparation Time, Servings, and Nutritional Information

Knowing how much time you’ll need and what you’re getting nutritionally can help you plan better. Here’s a quick breakdown of the preparation details for this Sweet Potato Cornbread recipe.

Preparation Time:

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes

Servings:
This recipe yields approximately 9 servings, making it perfect for family meals or sharing with friends.

Nutritional Information (Per Serving):

• Calories: 320
• Protein: 6g
• Carbohydrates: 42g
• Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 80mg
• Sodium: 460mg
• Fiber: 2g
• Sugar: 12g

This nutritional breakdown gives you a good idea of what to expect from each delicious serving. It’s satisfying enough to be enjoyed on its own but works wonderfully as a complement to more substantial dishes.

Now, let’s dive into the heart of the recipe and go through each step to create the most delicious Sweet Potato Cornbread you’ve ever tasted.

Ingredients List

For the Cornbread:

• 1 cup mashed sweet potatoes (cooked and cooled) – This adds moisture, sweetness, and a beautiful golden color to the cornbread.
• 1 cup yellow cornmeal – The essential base that gives cornbread its signature texture and earthy flavor.
• 1 cup all-purpose flour – Helps provide structure to the cornbread while keeping it tender.
• 1/4 cup honey – Adds just the right amount of natural sweetness.
• 1 tablespoon baking powder – Ensures the cornbread rises beautifully, making it light and fluffy.
• 1/2 teaspoon salt – Balances the sweetness and enhances the overall flavor.
• 2 large eggs – Acts as a binder and helps with structure and moisture.
• 1/2 cup melted butter (cooled slightly) – Adds richness and flavor to the cornbread.
• 1 cup buttermilk – Provides moisture and a slight tang that perfectly complements the sweet potato and honey.

For the Honey Butter:

• 1/4 cup honey – Sweet, golden goodness that pairs beautifully with the warm cornbread.
• 1/2 cup softened butter – The creamy base that makes this honey butter luxurious and spreadable.

Now that you have your ingredients ready, it’s time to start baking this irresistible Sweet Potato Cornbread. Let’s get to it.

Step-By-Step Cooking Instructions

Making Sweet Potato Cornbread from scratch might sound a little intimidating, but trust me, it’s a breeze. The process is straightforward, and you’ll have a beautiful golden-brown cornbread ready to enjoy in no time. Just follow these simple steps:

Step 1: Preheat the Oven

The first step is getting your oven ready. Preheat your oven to 375°F (190°C). While it’s heating up, you can prepare the baking dish.
Grease an 8-inch square baking dish generously with butter or non-stick spray. Alternatively, you can line it with parchment paper for easier removal later. Set the dish aside while you prepare the batter.

Step 2: Prepare the Sweet Potatoes

If you haven’t already prepared the sweet potatoes, here’s a quick guide:

• Cooking Method: You can boil, steam, or roast the sweet potatoes. Roasting brings out a deeper, caramelized flavor, but boiling is faster.
• Boiling: Peel and chop sweet potatoes into cubes. Boil them in a pot of water for about 15-20 minutes or until fork-tender. Drain and mash until smooth. Let them cool before using.
• Roasting: Preheat oven to 400°F (200°C). Pierce whole sweet potatoes with a fork, place them on a baking sheet, and bake for about 45-60 minutes until tender. Let them cool, then peel and mash.
• Measure out 1 cup of mashed sweet potatoes and let it cool completely before adding it to the batter. Warm sweet potatoes can affect the texture of the cornbread.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine the following:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Use a whisk to mix everything together thoroughly. Make sure the baking powder is evenly distributed, which will ensure your cornbread rises properly.

Step 4: Mix the Wet Ingredients

In a separate medium-sized bowl, add the following:

• 1 cup mashed sweet potatoes (cooked and cooled)
• 2 large eggs
• 1/2 cup melted butter (cooled slightly)
• 1 cup buttermilk
• 1/4 cup honey

Whisk all the wet ingredients until the mixture is smooth and well-combined. The cooled melted butter should be incorporated without clumping. The buttermilk adds a nice tangy note that perfectly balances the sweetness of the honey and sweet potatoes.

Step 5: Combine Wet and Dry Ingredients

Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the ingredients together until just combined.
Avoid overmixing the batter, as this can make your cornbread dense and tough. The batter should be thick and slightly lumpy but fully integrated.

Step 6: Transfer to Baking Dish

Pour the batter into your prepared 8-inch square baking dish. Use a spatula to spread it evenly, smoothing the top so it bakes uniformly.
Give the dish a gentle tap on the counter to release any air bubbles that may have formed during mixing.

Step 7: Bake the Cornbread

Place the baking dish in the preheated oven and bake for 25-30 minutes.
Check for doneness by inserting a toothpick or skewer into the center of the cornbread. If it comes out clean or with just a few crumbs attached, it’s ready. The top should be golden brown, and the edges will pull slightly away from the sides of the dish.
If the top starts to brown too quickly, you can loosely cover it with aluminum foil and continue baking until it’s fully cooked.

Step 8: Prepare the Honey Butter

While the cornbread is baking, let’s make the heavenly honey butter.
In a small bowl, combine:

• 1/4 cup honey
• 1/2 cup softened butter

Using a fork or hand mixer, whip the honey and butter together until smooth and creamy. The honey butter should be light and easily spreadable.
Set it aside or refrigerate it if you’re making it in advance. Just remember to let it soften before serving.

Step 9: Let the Cornbread Cool

Once the cornbread is done baking, remove it from the oven and allow it to cool in the baking dish for about 10 minutes.
This resting period helps the structure set, making it easier to cut and serve without crumbling apart.

Step 10: Serve and Enjoy

Slice the cornbread into squares and serve warm.
Spread a generous amount of honey butter over each piece, letting it melt into the bread for that perfect bite of sweet, buttery goodness.

And that’s it! You’ve just made the most incredible Sweet Potato Cornbread, ready to be devoured by family and friends. But don’t stop here. Let’s talk about the best ways to serve this masterpiece.

How to Serve

Sweet Potato Cornbread is one of those delightful dishes that works well in so many settings. Whether you’re serving it as a side dish or enjoying it as a standalone treat, it never fails to impress. Here are some of my favorite ways to serve it:

• As a Side Dish: This cornbread pairs beautifully with savory main dishes like roasted chicken, barbecue ribs, or beef stew. Its subtle sweetness balances out the rich flavors of hearty meals.
• With Soups and Stews: The warm, comforting texture of the cornbread makes it a perfect companion to creamy soups, spicy chili, or even a classic chicken pot pie.
• Breakfast or Brunch: Serve it alongside scrambled eggs, turkey bacon, or even as a base for breakfast sandwiches. The honey butter spread makes it feel indulgent and special.
• Snack or Dessert: It’s sweet enough to enjoy on its own, especially when served warm with an extra dollop of honey butter. For a dessert-style twist, try adding a drizzle of maple syrup or a sprinkle of cinnamon sugar.
• Holiday Tables: This cornbread makes a wonderful addition to Thanksgiving or Christmas dinner spreads. Its golden color and rich flavor make it feel festive and comforting.

Serving this cornbread warm is truly the best way to enjoy it, but if you happen to have leftovers, don’t worry. I’ve got you covered with some smart storage tips.

Pairing Suggestions

Pairing this Sweet Potato Cornbread with the right dishes can make your meal feel cohesive and satisfying. Here are some of my top pairing suggestions:

• Savory Mains: This cornbread is a fantastic complement to spicy or savory dishes like beef chili, roasted turkey, or grilled chicken. The sweetness of the cornbread balances out the bold, hearty flavors of these dishes.
• Salads: Serve with a crisp, fresh salad to add brightness and texture. A simple arugula salad with lemon vinaigrette pairs wonderfully with the sweetness of the cornbread.
• Hearty Stews: This cornbread shines when served with rich, meaty stews or soups. Try it with a creamy potato soup or spicy lentil stew for an unbeatable combination.
• Spreads and Dips: For a fun twist, serve your cornbread alongside whipped herb butter, honey cinnamon butter, or even a sweet and spicy jalapeño jam.
• Holiday Feasts: During Thanksgiving or Christmas, serve this cornbread with classics like roasted turkey, green bean casserole, or cranberry sauce. It adds a warm, comforting touch to the entire meal.

Now that we’ve covered how to serve and pair this delicious cornbread, let’s move on to storing and reheating your leftovers so nothing goes to waste.

Storage, Freezing & Reheating Instructions

One of the best things about this Sweet Potato Cornbread is how well it stores and reheats. Whether you’re making it ahead for a special occasion or just saving leftovers for later, it stays moist and delicious with the right techniques.

Storage

If you have any leftovers (which honestly, is rare because it’s that good!), here’s how to store them:

• Room Temperature: If you plan to eat the cornbread within a day or two, you can store it at room temperature. Simply cover it tightly with plastic wrap, aluminum foil, or store it in an airtight container.
• Refrigeration: To keep it fresh for a little longer, place the cornbread in an airtight container and refrigerate it. It will stay good for up to 5 days. Just remember to let it cool completely before refrigerating to prevent moisture build-up.

Freezing

Yes, you can absolutely freeze Sweet Potato Cornbread. In fact, it freezes exceptionally well. Here’s how:

• Freezing Whole: If you want to freeze the entire batch, allow it to cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Store it in a freezer-safe bag or airtight container.
• Freezing Individual Pieces: If you prefer to freeze individual servings, cut the cooled cornbread into squares. Wrap each piece in plastic wrap and place them in a freezer-safe container or bag. This way, you can thaw only what you need.
• Shelf Life: Frozen cornbread can be stored for up to 3 months.

Reheating

Whether you’ve stored your cornbread in the fridge or freezer, reheating it to restore its soft, warm texture is easy:

• Microwave: For individual slices, microwave on a microwave-safe plate for 15–20 seconds if refrigerated or about 30–40 seconds if frozen.
• Oven: If you’re reheating larger portions, preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet and cover loosely with aluminum foil. Bake for 10–15 minutes until heated through.
• Toaster Oven: For a crispy edge, reheat individual slices in a toaster oven at 350°F (175°C) for about 5–7 minutes.

Reheating Tips

• To keep the cornbread moist while reheating, you can brush a little melted butter over the top before warming it up.
• Adding a drizzle of honey before reheating can enhance the flavor and make it even more delicious.

Proper storage and reheating are key to ensuring your Sweet Potato Cornbread tastes just as amazing as when it was freshly baked. But what if something goes wrong? Let’s discuss some common mistakes and how to avoid them.

Common Mistakes to Avoid

Even though this Sweet Potato Cornbread recipe is simple and straightforward, a few common pitfalls can affect the outcome. Avoid these mistakes, and you’ll be rewarded with perfect, fluffy cornbread every single time.

Overmixing the Batter

One of the biggest mistakes people make when baking cornbread is overmixing the batter. When you mix the wet and dry ingredients, it’s important to fold them together gently and only until just combined. Overmixing will develop the gluten in the flour, resulting in a dense and tough cornbread.

Not Letting Sweet Potatoes Cool

If you add hot or even warm mashed sweet potatoes to the batter, it can cause the butter to melt prematurely, leading to a greasy or uneven texture. Make sure your sweet potatoes are completely cooled before mixing them with other ingredients.

Skipping the Preheat

Baking cornbread in an oven that hasn’t fully preheated can affect how well it rises. Make sure your oven is at 375°F (190°C) before you place your batter inside. This ensures even baking and a beautifully golden top.

Using Cold Ingredients

Cold ingredients can cause the batter to become lumpy or improperly mixed. Make sure your melted butter is cooled but not cold, and your buttermilk and eggs are at room temperature for the best results.

Underbaking or Overbaking

Cornbread can go from perfect to dry very quickly if overbaked. Start checking for doneness at the 25-minute mark by inserting a toothpick or skewer into the center. If it comes out clean or with just a few crumbs, it’s ready.
Underbaking is also a concern, so make sure the center is fully set before removing it from the oven.

Improper Storage

Leaving the cornbread uncovered or storing it while still warm can cause it to dry out quickly. Always let it cool completely and store it in an airtight container for the best results.

Now that you know what not to do, let’s go over some pro tips to make your Sweet Potato Cornbread truly unforgettable.

Pro Tips

To elevate your Sweet Potato Cornbread from great to absolutely phenomenal, keep these pro tips in mind. They’ll help you master the recipe and impress anyone lucky enough to have a slice.

Use Freshly Cooked Sweet Potatoes

While canned sweet potatoes can be convenient, freshly cooked and mashed sweet potatoes bring a superior flavor and texture to your cornbread. Roasting them brings out more sweetness, but boiling works just as well if you’re short on time.

Let the Batter Rest

After mixing the batter, let it rest for about 5–10 minutes before pouring it into the baking dish. This allows the cornmeal to absorb moisture, resulting in a better texture.

Enhance Flavor with Spices

For an extra layer of flavor, try adding cinnamon, nutmeg, or even a pinch of ginger to the dry ingredients. The spices enhance the natural sweetness of the sweet potatoes and honey.

Experiment with Add-Ins

Want to make your cornbread even more exciting? Add a handful of corn kernels, chopped nuts, or even shredded cheese to the batter. The possibilities are endless.

Try It with Browned Butter

Instead of just melting the butter, try browning it before adding it to the batter. Browned butter adds a rich, nutty flavor that will make your cornbread taste even more decadent.

Double the Honey Butter

If you love honey butter as much as I do, you might want to double the batch. It stores well in the fridge and is amazing spread over everything from toast to pancakes.

Make it Gluten-Free

If you need a gluten-free version, simply swap the all-purpose flour with a high-quality gluten-free flour blend. The rest of the recipe will work just as beautifully.

These pro tips will help you create the best possible version of Sweet Potato Cornbread. But I know you probably still have a few questions before you start baking. Let’s tackle those next.

Frequently Asked Questions (FAQs)

Even with a straightforward recipe like this Sweet Potato Cornbread, some common questions can arise. Let’s address those concerns and make sure you have everything you need for cornbread success.

Can I Use Canned Sweet Potatoes Instead of Fresh?

Yes, you can use canned sweet potatoes if you’re short on time. Just make sure to drain and mash them well before measuring out 1 cup. However, freshly cooked sweet potatoes provide better flavor and texture. If you can, try roasting them to bring out their natural sweetness.

Can I Make This Recipe Without Buttermilk?

Absolutely! If you don’t have buttermilk on hand, you can make a simple substitute by mixing 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes before using. The acidity helps to tenderize the cornbread and gives it that slight tang you expect from traditional recipes.

How Do I Know When the Cornbread Is Fully Baked?

The cornbread is done when a toothpick or skewer inserted into the center comes out clean or with just a few crumbs attached. It should also be golden brown on top and pulling slightly away from the edges of the baking dish. If you’re unsure, you can also check the internal temperature with a kitchen thermometer. It should read around 190°F (88°C).

Can I Make This Cornbread in a Cast-Iron Skillet?

Yes! Making cornbread in a cast-iron skillet is a fantastic way to get those crispy edges and rustic appearance. Simply preheat the skillet in the oven while it’s preheating, and add a little butter to the hot skillet before pouring in the batter. Bake as directed, though the cooking time may be slightly shorter, so keep an eye on it.

Can I Add Mix-Ins Like Cheese or Jalapeños?

Definitely! If you want to spice things up, feel free to add in extras like shredded cheese, diced jalapeños, corn kernels, or chopped nuts. Just fold them into the batter after combining the wet and dry ingredients. About 1/2 to 1 cup of mix-ins should be just right.

What’s the Best Way to Reheat Leftover Cornbread?

For the best results, reheat leftover cornbread in the oven. Preheat to 350°F (175°C) and warm the cornbread on a baking sheet for 10–15 minutes. If you’re in a hurry, you can microwave individual slices for 15–20 seconds, but be aware that this can make the texture slightly rubbery if overheated.

Can I Make This Recipe Dairy-Free?

Yes, you can! Swap the butter with a dairy-free alternative like vegan butter or coconut oil. For the buttermilk, you can use almond milk or soy milk mixed with 1 tablespoon of lemon juice or vinegar to mimic the acidity.

How Should I Store the Honey Butter?

If you have leftover honey butter, store it in an airtight container in the refrigerator for up to 2 weeks. Allow it to soften at room temperature before spreading it on your warm cornbread.

Can I Double the Recipe for a Larger Crowd?

Absolutely! Simply double all of the ingredients and bake it in a 9×13-inch baking dish. The cooking time may increase slightly, so keep an eye on it and check for doneness with a toothpick.

What’s the Best Way to Freeze Cornbread?

The best way to freeze cornbread is to let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Store it in a freezer-safe container or zip-top bag for up to 3 months. To reheat, simply thaw it overnight in the fridge and warm it up in the oven.

These answers should cover most of the questions you might have, but if you’re still wondering about something, feel free to ask. Now, it’s time to wrap things up and get you baking!

Conclusion & Call to Action

There you have it! The most delicious, moist, and flavorful Sweet Potato Cornbread with Honey Butter you’ll ever make. With its perfect balance of sweetness, richness, and comfort, this cornbread is destined to become a family favorite. Whether you’re serving it alongside a cozy bowl of chili, a hearty stew, or simply enjoying a slice with a steaming cup of tea, it’s a recipe that brings pure joy to the table.

What makes this recipe truly special is the combination of mashed sweet potatoes and honey butter. The sweet potatoes keep the cornbread incredibly moist, while the honey butter adds that melt-in-your-mouth decadence that makes every bite unforgettable. And the best part? It’s so easy to make, even if you’re a beginner in the kitchen.

I highly recommend trying this recipe as soon as possible. The process is simple, the ingredients are straightforward, and the results are just incredible. Plus, you can customize it to your liking, adding in cheeses, spices, or even making it gluten-free if needed.

Now that you have all the tips, tricks, and answers to your burning questions, it’s time to head to the kitchen and start baking. I can’t wait for you to try this Sweet Potato Cornbread and experience how comforting and delicious it truly is.

Once you’ve made this recipe, don’t forget to share your experience! Leave a comment below with your thoughts, suggestions, or creative twists you tried. And if you’re feeling extra generous, snap a photo of your beautiful cornbread and tag me on social media. I love seeing your creations and hearing how much you enjoyed the recipe.

Happy baking! I know you’re going to love this Sweet Potato Cornbread as much as I do. Now, go grab those ingredients and make something amazing!

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