Honey Butter Sweet Potato Cornbread

This incredibly moist and flavorful Honey Butter Sweet Potato Cornbread is the perfect side for chili, Thanksgiving dinner, or any cozy meal. Easy to make with a stunning sweet and savory flavor profile.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 10 minutes
Course: Side Dish, Bread
Cuisine: American
Servings: 12 squares
Calories: 285 kcal
Skill Level: Easy

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The Story Behind The Bread

There’s cornbread, and then there’s this cornbread. We’ve taken a classic Southern staple and infused it with the cozy, autumnal flavors of roasted sweet potato and a decadent honey butter glaze. The result is a cornbread that is unbelievably moist, slightly sweet, and has a beautiful golden-orange hue. It’s the perfect balance of savory and sweet, making it an irresistible companion to a bowl of spicy chili or the centerpiece of your holiday table.

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Ingredients

For the Sweet Potato Cornbread:

• 1 cup mashed sweet potato (from about 1 large sweet potato, roasted or boiled)

• 1 cup all-purpose flour

• 1 cup yellow cornmeal

• 2 tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• ½ tsp ground cinnamon (optional, but recommended)

• 2 large eggs, room temperature

• ¾ cup buttermilk, room temperature

• ½ cup unsalted butter, melted and slightly cooled

• ⅓ cup honey

• ¼ cup light brown sugar, packed

For the Honey Butter Glaze:

• 3 tbsp unsalted butter

• 2 tbsp honey

• Pinch of flaky sea salt (for garnish)

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Instructions

Step 1: Prepare the Sweet Potato

(Can be done ahead of time)
Pierce a large sweet potato several times with a fork. Microwave on high for 5-8 minutes, turning once, until very soft. Alternatively, roast in a 400°F (200°C) oven for 45-60 minutes. Let cool, then scoop out 1 cup of flesh. Mash thoroughly with a fork until smooth. Set aside to cool completely.

Pro Tip: Using roasted (instead of microwaved) sweet potato will give a deeper, caramelized flavor.

Step 2: Prep and Preheat

Preheat your oven to 375°F (190°C). Grease a 9×9 inch square baking pan or a 10-inch cast-iron skillet. Line with parchment paper for easy removal if desired.

Step 3: Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and cinnamon. This ensures the leavening agents are evenly distributed for a perfect rise.

Step 4: Combine Wet Ingredients

In a separate medium bowl, whisk the eggs. Add the buttermilk, slightly cooled melted butter, honey, and brown sugar. Whisk until the mixture is smooth and well combined. Finally, whisk in the 1 cup of mashed sweet potato until the mixture is uniform in color.

Step 5: Make the Batter

Pour the wet sweet potato mixture into the bowl with the dry ingredients. Use a spatula to gently fold everything together until just combined. Do not overmix! A few lumps in the batter are perfectly fine and will result in a more tender cornbread.

Step 6: Bake

Pour the batter into your prepared pan and spread it into an even layer. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7: Make the Glaze and Finish

While the cornbread is baking, make the honey butter glaze. In a small saucepan over low heat, melt the butter and honey together, stirring until combined. Alternatively, microwave in a heat-safe bowl in 20-second bursts.
As soon as the cornbread comes out of the oven, immediately poke holes all over the top with a toothpick or skewer. Pour the warm honey butter glaze evenly over the hot cornbread, allowing it to seep into the holes. This step is crucial for maximum moisture and flavor!
Sprinkle with a pinch of flaky sea salt for a delicious sweet & salty contrast.

Step 8: Cool and Serve

Allow the cornbread to cool in the pan for at least 15 minutes before slicing. This allows it to set and makes for cleaner slices. Serve warm.

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Notes & Tips

• Buttermilk Substitute: No buttermilk? No problem. Make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and then filling it with milk to the ¾ cup line. Let it sit for 5 minutes before using.

• Cast Iron vs. Baking Pan: A cast-iron skillet will give you a crispier, more caramelized crust, while a square baking pan yields a softer, more cake-like texture. Both are excellent!

• Make it Ahead: You can bake the cornbread a day ahead. Let it cool completely, wrap tightly in plastic wrap, and store at room temperature. Warm slightly in the oven before serving.

• Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

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Nutrition Information

Serving Size: 1 square (1/12 of recipe)
Calories: 285 kcal
Carbohydrates: 39g
Protein: 4g
Fat: 13g
Saturated Fat: 8g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0.5g
Cholesterol: 58mg
Sodium: 325mg
Potassium: 177mg
Fiber: 2g
Sugar: 19g
Vitamin A: 3734IU
Vitamin C: 4mg
Calcium: 75mg
Iron: 1mg

Nutrition information is an estimate and may vary based on specific ingredients and brands used.