Honey Butter Sweet Potato Cornbread
When the holidays roll around, nothing says comfort quite like cornbread fresh out of the oven. This Honey Butter Sweet Potato Cornbread takes the classic recipe and gives it a seasonal twist — tender sweet potatoes add natural sweetness and moisture, while whipped honey butter makes every bite melt in your mouth. It’s perfect for Thanksgiving, Christmas, or any cozy fall dinner, and it pairs beautifully with soups, chili, or even as a side to your holiday turkey.🍯
This cornbread is soft, slightly sweet, and has that golden crumb everyone loves. The honey butter drizzle on top takes it from simple to unforgettable. If you’ve been searching for a side dish that’s a little different but still crowd-pleasing, this recipe is it.
📝 Ingredients
- 1 cup mashed sweet potatoes (about 1 medium baked or boiled sweet potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional for warmth)
- 2 large eggs
- 1/2 cup buttermilk (or plant-based milk + 1 tsp vinegar)
- 1/4 cup unsalted butter, melted
- 2 tbsp honey
For the Honey Butter Topping
- 1/4 cup unsalted butter, softened
- 2 tbsp honey
- Pinch of cinnamon (optional)
👩🍳 Instructions
- Preheat oven to 375°F (190°C). Grease or line an 8×8-inch baking dish.
- In a medium bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the mashed sweet potatoes, eggs, buttermilk, melted butter, and honey until smooth.
- Gently fold the wet ingredients into the dry mixture until just combined (do not overmix).
- Pour the batter into the prepared dish and smooth the top.
- Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.
- While baking, prepare the honey butter by whipping softened butter, honey, and cinnamon until fluffy.
- Spread or drizzle honey butter on the warm cornbread before serving.
🌟 Tips & Variations
- Spicy Kick: Add 1 finely chopped jalapeño for a sweet-and-spicy combo.
- Savory Version: Reduce sugar and add shredded cheddar cheese.
- Make Ahead: Bake and store covered at room temperature for 2 days, or refrigerate for up to 4 days.
- Freezer Friendly: Wrap slices individually and freeze for up to 2 months.
Honey Butter Sweet Potato Cornbread
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a square 8×8 baking dish with butter.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine mashed sweet potatoes, eggs, milk, melted butter, and honey. Mix until smooth.
- Pour wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
- Spread the batter evenly into the prepared baking dish.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing into squares. Serve warm with whipped honey butter.
Notes
❓ FAQs
Q: Can I use canned sweet potatoes?
A: Yes, just make sure to drain and mash them well.
Q: Can I make this dairy-free?
A: Swap butter for vegan butter and buttermilk for almond milk + vinegar.
Q: Can I bake these as muffins instead?
A: Absolutely! Just reduce baking time to 18–20 minutes.
