Kate Walton
Rich, golden, and irresistibly moist, this Sweet & Buttery Honey Sweet Potato Cornbread is a comforting twist on a Southern classic. Each bite delivers the warm, earthy flavor of sweet potato, the floral sweetness of honey, and a soft crumb that practically melts in your mouth. It walks the perfect line between savory and sweet, making it an ideal side for holiday feasts or a simple weeknight dinner.
This cornbread is more than just a side dish—it’s a cozy experience. The honey adds a glossy top and subtle depth, while the sweet potatoes lend their natural moisture and hue, giving this bread its striking golden-orange color. Serve it warm with a pat of butter or a dollop of whipped cream for an indulgent touch.
What Kind of Cornmeal Should I Use?
For this cornbread, opt for finely ground yellow cornmeal. It creates a tender texture and helps the sweet potato integrate seamlessly into the batter. If you prefer a slightly heartier bite, you can mix in a portion of medium-grind cornmeal. Avoid self-rising cornmeal, as we’ll be controlling the leavening ingredients ourselves.
Ingredients for the Sweet & Buttery Honey Sweet Potato Cornbread
Sweet Potatoes: These are the soul of the recipe. Roasted and mashed, they provide a moist texture, vibrant color, and natural sweetness.
Honey: Enhances the sweet potato’s flavor and creates a beautiful glazed finish on the top of the cornbread.
Cornmeal: A finely ground yellow cornmeal gives the bread its classic cornbread character and a tender crumb.
All-Purpose Flour: Balances the texture, making the cornbread less crumbly and more cake-like.
Butter: Adds richness and that unmistakable buttery flavor. Using melted butter ensures it spreads evenly throughout the batter.
Eggs: They provide structure and help the bread rise properly.
Milk or Buttermilk: Keeps the batter smooth and gives the final bread a soft, moist consistency. Buttermilk adds a slight tang, which pairs wonderfully with the honey.
Baking Powder & Baking Soda: Together, they provide lift and ensure a light, fluffy outcome.
Salt & Cinnamon (optional): A pinch of salt balances the sweetness, while cinnamon brings warmth that complements the sweet potato beautifully.
How To Make the Sweet & Buttery Honey Sweet Potato Cornbread
Step 1: Prepare the Sweet Potatoes
Roast two medium-sized sweet potatoes at 400°F (200°C) for about 45 minutes, or until fork-tender. Allow them to cool, peel, and mash until smooth. You should have about 1 cup of mashed sweet potato.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine 1 cup of mashed sweet potatoes, 2 large eggs, 1/2 cup of honey, 1 cup of milk or buttermilk, and 1/2 cup of melted butter. Whisk until the mixture is smooth and fully combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together 1 cup of yellow cornmeal, 1 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 cinnamon (if using).
Step 4: Bring it All Together
Slowly add the dry ingredients to the wet mixture, stirring just until everything is incorporated. Be careful not to overmix, as this can make the cornbread dense.
Step 5: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper. Pour the batter into the prepared dish and smooth the top with a spatula.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown with a shiny honey-kissed finish.
Step 6: Cool and Serve
Allow the cornbread to cool in the pan for 10 minutes before slicing. Serve warm with butter or a touch of whipped cream for an extra treat.
Serving and Storing This Sweet & Buttery Honey Sweet Potato Cornbread
This cornbread is best enjoyed warm, fresh from the oven, when the edges are still a little crisp and the center is perfectly tender. It pairs beautifully with savory meals like chili, roast chicken, or glazed ham. For a sweet twist, serve it as a dessert topped with whipped cream, maple syrup, or even a scoop of vanilla ice cream.
To store, let the cornbread cool completely. Wrap slices tightly in foil or store them in an airtight container. They’ll stay fresh at room temperature for up to two days or in the refrigerator for up to five days. You can also freeze individual pieces for up to three months—just thaw and reheat when ready to enjoy.
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes, you can substitute canned sweet potatoes, but make sure they are plain and not in syrup. Drain and mash them well before measuring.
Is this cornbread very sweet?
It’s moderately sweet from the honey and sweet potatoes, but not overly so. You can adjust the honey to suit your taste.
Can I make this gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend to keep the texture similar.
What can I use instead of buttermilk?
You can use regular milk with a splash of lemon juice or vinegar (about 1 tablespoon per cup) to mimic the tang of buttermilk.
How do I reheat leftovers?
Warm slices in the microwave for about 15–20 seconds or wrap in foil and heat in a 300°F oven for 10 minutes.
Can I double the recipe?
Yes! Double all ingredients and bake in a 9×13-inch pan for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Sweet & Buttery Honey Sweet Potato Cornbread Recipe
- Total Time: 45 minutes
- Yield: 9 slices
Description
This Sweet & Buttery Honey Sweet Potato Cornbread combines the hearty soul of Southern cooking with a touch of natural sweetness. The roasted sweet potatoes bring moisture and color, while honey adds a beautiful gloss and depth. It’s an inviting addition to any table, whether you’re serving chili, roast meats, or simply craving something warm and satisfying.
Ingredients
1 cup mashed roasted sweet potatoes (about 2 medium)
2 large eggs
1/2 cup honey
1 cup milk or buttermilk
1/2 cup melted butter
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease or line an 8×8-inch baking dish.
- Roast sweet potatoes at 400°F (200°C) for 45 minutes, peel, and mash.
- In a large bowl, mix mashed sweet potatoes, eggs, honey, milk, and melted butter.
- In a separate bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- Gradually stir dry ingredients into the wet mixture until just combined.
- Pour batter into the prepared baking dish and smooth the top.
- Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
Want More Cornbread Ideas with a Twist?
If you loved this Sweet & Buttery Honey Sweet Potato Cornbread, you’ll want to try these other delightful creations:
- Cheddar Jalapeño Cornbread Muffins for a savory kick with gooey cheese.
- Maple Bacon Skillet Cornbread if you love smoky and sweet flavors in every bite.
- Pumpkin Cornbread Squares for an autumnal twist that’s soft and spiced.
- Honey Butter Cornbread Bites ideal for snacking or serving at parties.
- Buttermilk Cornbread Waffles if you’re feeling adventurous for breakfast or brunch.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest baking or side dish board so you can return to it whenever you need that perfect sweet-savory comfort bread.
And I’d love to hear how yours turned out! Did you tweak the spices or add a special topping? Maybe you tried it with maple syrup instead of honey?
Drop a comment below to share your version or ask any questions—your kitchen experiments inspire others, too!