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Honey Butter Sweet Potato Cornbread Recipe

Honey Butter Sweet Potato Cornbread is a cozy, flavorful twist on classic cornbread. With creamy mashed sweet potato, warm cinnamon, and a touch of honey, it’s moist, tender, and just sweet enough. Perfect for pairing with chili, roasted veggies, or slathered in more butter.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Course bread
Cuisine south american
Servings 6 people
Calories 230 kcal

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.
    This image shows dry ingredients including flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon in a clear glass bowl on a white marble countertop.
  • Add the mashed sweet potato to the bowl and mix thoroughly until incorporated.
    This image shows mashed sweet potato added to a glass mixing bowl filled with flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon, all placed on a white marble countertop.
  • Then mix in the eggs, followed by the melted butter and honey.
    This image shows eggs, melted butter, and honey being added into a glass mixing bowl that already contains mashed sweet potato and dry ingredients, all sitting on a white marble surface.
  • Pour in the milk and stir to combine everything smoothly.
    adding-milk-to-sweet-potato-cornbread-mixture-in-glass-bowl-2
  • Pour the batter into a greased baking pan of your choice—cast iron skillet, muffin tin, or 9-inch cake pan.
    honey-cornbread-batter-ready-to-be-baked-in-the-oven
  • 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.
    This image shows square slices of baked honey butter sweet potato cornbread cut and served directly in a black cast iron skillet on a white marble countertop.

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.