Golden, tender, and just the right kind of sweet, this Honey Butter Sweet Potato Cornbread brings together Southern charm and bakery-level finesse. It’s the kind of side that feels like a celebration on its own, blending deep-roasted sweet potato with rich honeyed butter in every bite.
Don’t let the simplicity fool you—this cornbread layers flavor like a pro, with warm spice and mellow sweetness that tastes as indulgent as Homemade Caramels and Homemade Bread and Raisin Pudding. The sweet potato adds a silky texture that elevates this classic beyond its humble roots.
Baked in a cast iron skillet or a simple square pan, it’s perfect fresh from the oven with a melting pat of butter or served up at brunch with spiced tea. Think soul food meets global comfort, all with a golden crumb you’ll want to savor slowly.
Perfect For Dinner Get-Togethers!
- I first made this on a cold fall night with leftover sweet potatoes—it instantly became a cozy-season favorite everyone asks for.
- It’s the kind of bread that makes a casual dinner feel like something special, especially when I drizzle warm honey on top just before serving.
- Over time, I’ve played with cinnamon, nutmeg, and even maple syrup—each batch feels like a mini experiment in comfort.
- Swapping it in place of dessert helped me ease off processed sweets while still enjoying something warm, sweet, and satisfying.
- The taste? Soft, buttery, slightly sweet—like your favorite comfort food took a trip through a Southern farmhouse and never looked back.
Honey Butter Sweet Potato Cornbread Recipe
Ingredients
- ½ cup White Granulated Sugar
- 1 cup Flour
- ½ tsp Cinnamon
- 1 cup Cornmeal
- ½ tsp Salt
- cup Unsalted Melted Butter
- 2 cups Mashed Sweet Potatoes
- 2 Eggs
- ½ cup One Stick
- 1 tsp Baking Powder
- ⅓ cup Honey
- 1 cup Whole Milk
Instructions
- In a large mixing bowl, blend together the dry ingredients: flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon.
- Add the mashed sweet potato to the bowl and mix thoroughly until incorporated.
- Then mix in the eggs, followed by the melted butter and honey.
- Pour in the milk and stir to combine everything smoothly.
- Pour the batter into a greased baking pan of your choice—cast iron skillet, muffin tin, or 9-inch cake pan.
- Bake at 375°F for 33–40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let cool slightly, then slice and serve.
Notes
- Roast or microwave the sweet potato ahead of time for deeper flavor.
- For a lighter texture, don’t overmix once the wet and dry ingredients are combined.
| Calories | 230kcal |
| Carbohydrates | 34g |
| Fiber | 2g |
| Fat | 10g |
| Protein | 4g |
| Cholesterol | 50g |
Tips To Ease Your Job!
- Use canned sweet potato puree to save time—just make sure it’s unsweetened and unseasoned.
- Melt the butter while prepping other ingredients so it’s ready to mix in without delay.
- Mix dry ingredients the night before and store them in an airtight container to speed things up the next day.
- Use parchment or nonstick spray in your pan for easy release and less cleanup.
