Description

Honey Butter Sweet Potato Cornbread is a moist, tender twist on classic cornbread, made with mashed sweet potatoes, a touch of honey, and buttery richness. Perfectly sweet and savory, this cornbread pairs beautifully with holiday dinners, chili, or Sunday supper. Topped with creamy honey butter, it’s comfort food at its finest!

Ingredients

For the Cornbread:

1 cup mashed sweet potatoes (about 1 medium sweet potato)

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 cup buttermilk (or 1 cup milk + 1 tsp lemon juice/vinegar)

1/4 cup unsalted butter, melted

2 large eggs

1/4 cup honey

For the Honey Butter:

1/2 cup unsalted butter, softened

1/4 cup honey

1/4 tsp salt (optional)

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Instructions

Preheat Oven: Preheat to 375°F (190°C) and grease an 8-inch baking dish or cast-iron skillet.
Prepare Sweet Potato: Cook, mash, and cool sweet potato if not already done.
Mix Dry Ingredients: In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
Mix Wet Ingredients: In a separate bowl, combine mashed sweet potato, buttermilk, melted butter, eggs, and honey.
Combine & Bake: Gently stir wet into dry ingredients until just combined. Pour into prepared pan.
Bake: Bake for 25–30 minutes, or until a toothpick comes out clean.
Make Honey Butter: Beat softened butter with honey (and salt, if using) until smooth.
Serve: Let cornbread cool slightly, then slice and serve warm with honey butter.

Notes

Sweetener Swap: Use maple syrup instead of honey for a different depth of sweetness.

Add-ins: Try chopped pecans or dried cranberries for a festive twist.

Spiced Version: Add 1/2 tsp cinnamon or a pinch of nutmeg for a cozy flavor boost.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern, American