I developed this Honey Butter Sweet Potato Cornbread recipe to combine moist, tender sweet potato-infused cornbread with the rich indulgence of honeyed butter. It’s naturally sweet, comforting, and perfect alongside soups, chili, or as a warming snack.

Why You’ll Love This Recipe

I adore how the sweet potato adds both moisture and a subtle earthiness to the cornbread, while swirls of honeyed butter elevate every slice. The golden crust, soft crumb, and sweet-savory balance make it satisfying without feeling heavy—ideal for cozy meals or family gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potato puree (from roasted or boiled sweet potatoes)
Cornmeal
All-purpose flour
Baking powder + baking soda
Salt
Eggs
Milk or buttermilk
Honey (in the batter and for serving)
Unsalted butter (melted and drizzled)
Oil or melted butter (for the pan)

Directions

I preheat the oven and lightly grease a cast-iron skillet or baking pan.
I whisk together cornmeal, flour, baking powder, baking soda, and salt in one bowl.
In a second bowl, I combine sweet potato puree, eggs, milk or buttermilk, honey, and melted butter until smooth.
I fold the dry ingredients into the wet until just combined, careful not to overmix.
I pour the batter into the prepared pan and bake until the top is golden and a toothpick inserted comes out clean.
While the cornbread bakes, I melt butter with additional honey.
When the cornbread is warm from the oven, I brush or drizzle it generously with the honey butter so it soaks into the top.

Servings And Timing

This recipe yields one 8-inch round or 9×9-inch pan, about 8 generous slices.

Prep time: 10–15 minutes
Bake time: 20–25 minutes
Finishing with honey butter: 5 minutes
Total time: around 40 minutes

Variations

I add cinnamon, nutmeg, or pumpkin pie spice for autumn warmth.
I stir in chopped pecans or toasted walnuts for crunch.
I fold chopped jalapeño or green chilies into the batter for a sweet-spicy kick.
I substitute maple syrup for honey if desired.
I make this gluten-free by swapping flour for a 1:1 gluten-free flour blend.

Storage/Reheating

I store slices in an airtight container at room temperature for up to 2 days, or in the fridge for 3–4 days. To reheat, I briefly warm slices in a toaster oven or oven at 325 °F until heated through. I rewarm a bit more honey butter to brush on again before serving if I want extra indulgence.

Honey Butter Sweet Potato Cornbread

FAQs

What Gives The Cornbread Moisture?

I use sweet potato puree and melted butter, which help create a tender, moist crumb even without excess oil or sugar.

Can I Prep The Sweet Potato Ahead?

Yes. I cook and mash sweet potatoes a day or two before, storing them refrigerated until ready to mix the batter.

Is Honey Butter Necessary?

It’s the best part! It adds moisture, sweetness, and shine. I always make a batch to drizzle while the bread is warm.

How Can I Make It Less Sweet?

I reduce the honey in both the batter and drizzle and rely on the natural sweetness of the sweet potato to shine.

Can I Freeze This Cornbread?

Absolutely. I wrap slices individually or in a loaf-shaped batch, then freeze for up to 1 month. I thaw at room temperature or gently warm in the oven before serving.

Conclusion

I love serving this Honey Butter Sweet Potato Cornbread when I want something warm, sweet, and comforting that feels a little special. The tender cornbread, sweet potato depth, and honey butter finish combine to make a treat that’s irresistible alongside soups, chili, or just by itself.