Sweet & Buttery Honey Sweet Potato Cornbread Recipe
The very first time I made this Sweet & Buttery Honey Sweet Potato Cornbread, I didn’t expect it to become such a staple in my kitchen. But after watching everyone go back for seconds (and some for thirds), I knew I had something special. This cornbread isn’t just a side dish—it’s the kind of bake that can steal the show.
I love how the roasted sweet potatoes bring this natural, velvety sweetness that blends perfectly with the honey and a touch of butter. The edges get just crispy enough while the center stays rich and moist, making each bite a comforting mouthful. Whether I’m serving it at brunch or bringing it to a holiday table, this recipe never fails to win hearts.
Every time I bake it, the smell of warm cinnamon and caramelized sweet potatoes fills my kitchen. It’s the kind of aroma that makes people wander in asking, “What are you making?” and hang around until it’s time to eat. And if you’re anything like me, you’ll find excuses to sneak just one more bite.
Why You’ll Love This Sweet & Buttery Honey Sweet Potato Cornbread Recipe
This cornbread hits that perfect balance between sweet and savory, with buttery richness and earthy sweet potato flavor. It’s dense but not heavy, sweet but not cloying, and just hearty enough to make a simple meal feel special.
You’ll love how easily it comes together with just a handful of pantry staples and cooked sweet potatoes. It’s a wonderful alternative to traditional cornbread and makes a delightful companion to everything from chili to roasted turkey.
And if you’re looking for more cozy, comforting bites, you might also enjoy my Corn Pudding Recipe or the irresistibly moist Decadent Carrot Cake Bars with Cream Cheese Frosting.
How to Make the Sweet & Buttery Honey Sweet Potato Cornbread Recipe
Step 1: Prepare the Sweet Potatoes
Start by roasting or boiling your sweet potatoes until they’re tender and mashable. Let them cool slightly before peeling and mashing until smooth. You’ll need about 1 cup of mashed sweet potato for this recipe.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together 1 cup of cornmeal, 3/4 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon.
Step 3: Combine Wet Ingredients
In a separate bowl, combine 1 cup of mashed sweet potatoes with 2 eggs, 1/2 cup of melted butter, 1/2 cup of honey, 3/4 cup of buttermilk, and 1 teaspoon of vanilla extract. Whisk until smooth.
Step 4: Combine and Bake
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix. Pour the batter into a greased 8×8 inch baking dish and smooth out the top.
Step 5: Bake to Golden Perfection
Bake at 375°F (190°C) for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Let it cool slightly before serving.
Recipe Variations and Possible Substitutions
You can tweak this recipe depending on your taste or what’s in your pantry. Swap maple syrup for honey if you want a deeper, earthy sweetness. If you’re out of buttermilk, use regular milk with a splash of lemon juice or vinegar.
Want to add a little texture? Fold in a handful of chopped pecans or walnuts. Craving a savory twist? Try a sprinkle of crumbled cooked bacon on top before baking. You can even add a handful of shredded cheddar cheese for a sweet-and-savory combo that hits all the right notes.
For a gluten-free version, simply use a 1:1 gluten-free flour blend in place of all-purpose flour. And if you’re dairy-free, swap out the butter for melted coconut oil and use a dairy-free milk alternative with vinegar in place of buttermilk.
Serving and Pairing Suggestions
This Sweet & Buttery Honey Sweet Potato Cornbread is a superstar on any dinner table. I love serving it warm with a pat of salted butter melting into each slice. For breakfast, it pairs beautifully with scrambled eggs and a bit of maple sausage on the side. At dinner, it plays well with hearty dishes like stews, BBQ ribs, and fried chicken.
You can also slice it into small squares and serve as an appetizer with a dollop of sour cream or whipped honey butter. If you’re hosting a holiday feast, this cornbread makes a great addition to your side dish lineup alongside roasted root vegetables and cranberry sauce.
Storage and Reheating Tips
To keep the cornbread moist and flavorful, store any leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days or freeze slices individually wrapped in plastic and stored in a freezer bag for up to three months.
To reheat, place a slice on a microwave-safe plate and cover with a damp paper towel. Microwave for 15-20 seconds. For a slightly crisp top, reheat slices in the oven at 325°F for 10 minutes or until warmed through.
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes, you can! Just make sure they’re not packed in syrup. Drain well and mash before using.
Can I make this cornbread in a muffin tin?
Absolutely. Just divide the batter evenly among muffin cups and bake at 375°F for 15-18 minutes. Keep an eye on them as baking times may vary.
Is it possible to make this vegan?
Yes! Use flax eggs instead of regular eggs, a plant-based milk with vinegar for the buttermilk, and coconut oil in place of butter.
What kind of honey should I use?
Use a mild honey like clover or wildflower to let the sweet potato flavor shine without overpowering it.
How do I prevent my cornbread from being too crumbly?
Be sure not to overbake and measure your ingredients accurately. Using buttermilk and mashed sweet potatoes also adds moisture and helps bind everything together.
Related Recipe You’ll Like
If you fell in love with this Sweet & Buttery Honey Sweet Potato Cornbread, you’re going to adore some of my other heartwarming recipes. For a similar texture with an entirely different profile, check out my Corn Pudding Recipe which is creamy, savory, and irresistibly golden. Craving something with a bit more spice? Try the Mexican Potatoes – A Flavorful Side Dish You’ll Love, perfect for anyone who appreciates a kick of flavor.
And don’t skip out on the sweet side—the Decadent Carrot Cake Bars with Cream Cheese Frosting are a great dessert to serve right after cornbread-heavy meals, striking a lovely balance between indulgent and comforting.
Save and Share This Recipe for Later
Love it? Save it! Don’t forget to pin this Sweet & Buttery Honey Sweet Potato Cornbread Recipe on your favorite Pinterest board so it’s always just a click away. It’s a crowd-pleaser that deserves a spot in your holiday lineup, brunch plans, or comfort food collection.
Feel free to share the recipe on Facebook, text it to your baking buddy, or even email it to yourself for next weekend’s cooking plans. Every share helps someone discover a new go-to favorite!
Sweet & Buttery Honey Sweet Potato Cornbread Recipe
This Sweet & Buttery Honey Sweet Potato Cornbread Recipe is a comforting twist on a classic. It features rich sweet potatoes, natural honey sweetness, and a buttery, moist crumb that makes it an irresistible side for any meal. Ideal for holiday feasts, cozy family dinners, or weekend brunches, this cornbread is perfectly balanced between savory and sweet. The golden crust adds just the right amount of texture while the inside stays incredibly soft and rich, making it a standout on any table. Whether paired with soups, chili, or enjoyed with a pat of butter, it's a warm, satisfying bite every time.
Ingredients
- 1 cup mashed sweet potato (about 1 large sweet potato)
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup honey
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8x8 inch baking dish.
- Roast or boil sweet potatoes until fork-tender. Cool, peel, and mash until smooth.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine mashed sweet potato, eggs, melted butter, honey, buttermilk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Let cool for at least 10 minutes before slicing and serving.
Notes
- For a gluten-free version, substitute the flour with a 1:1 gluten-free blend.
- You can use canned sweet potato, just ensure it’s unsweetened.
- Try folding in chopped nuts or shredded cheese for added texture and flavor.
- Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
- Reheat in the microwave with a damp paper towel or in the oven at 325°F for best texture.
