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Honey Butter Sweet Potato Cornbread

Moist, tender, and slightly sweet, this Honey Butter Sweet Potato Cornbread is a cozy twist on a classic comfort food. Mashed sweet potatoes add warmth and depth, while whipped honey butter takes it to the next level. Perfect for fall dinners, Thanksgiving, or as a side to hearty soups and stews.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 squares
Course: Holiday, Side Dish
Cuisine: American, Southern
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup mashed sweet potatoes cooked and cooled
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 large eggs room temperature
  • 1 cup milk whole milk preferred
  • 1/3 cup melted butter plus more for pan
  • 3 tbsp honey
  • whipped honey butter for serving

Equipment

  • Mixing bowls
  • Whisk
  • Square baking dish
  • Spatula

Method
 

  1. Preheat oven to 375°F (190°C). Grease a square 8x8 baking dish with butter.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, combine mashed sweet potatoes, eggs, milk, melted butter, and honey. Mix until smooth.
  4. Pour wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
  5. Spread the batter evenly into the prepared baking dish.
  6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool slightly before slicing into squares. Serve warm with whipped honey butter.

Notes

For a spicier version, add 1/2 teaspoon cayenne pepper or diced jalapeños to the batter. This cornbread also pairs beautifully with chili, BBQ, or holiday roasts.