There’s something magical about pulling a pan of warm cornbread from the oven, especially when it’s my Honey Butter Sweet Potato Cornbread. The smell alone transports me back to Sunday dinners at my grandma’s house, where she’d always say, “Good food makes happy memories.” This recipe became our family’s favorite twist on classic cornbread when my youngest declared regular cornbread “too boring” – now we make it weekly!
What I love most is how effortlessly it comes together. Between soccer practice and homework, I can whip up this comforting bread in about 40 minutes flat. The sweet potatoes add natural moisture (no dry cornbread here!), while the honey butter glaze makes it feel extra special. It’s the kind of recipe that looks like you fussed, but secretly takes less effort than ordering takeout.
Table of Contents
Table of Contents
Why You’ll Love This Honey Butter Sweet Potato Cornbread
Trust me, this isn’t your average cornbread. Here’s why it’s become a staple in my kitchen:
- Unbelievably moist: The sweet potatoes work like magic, keeping every bite tender—no crumbly, dry mess here!
- Naturally sweet: Between the honey and sweet potatoes, it’s just sweet enough without crossing into dessert territory.
- Effortless to make: One bowl, pantry staples, and 40 minutes—that’s all you need.
- Kid-approved: My picky eaters gobble this up (especially when I let them drizzle the honey butter glaze!).
Plus, that golden honey butter crust? Absolute perfection.
Ingredients for Honey Butter Sweet Potato Cornbread
Gather these simple ingredients—you probably have most in your pantry already! I love recipes where I don’t need to make a special grocery run.
- Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Wet Ingredients:
- 1 cup mashed sweet potatoes (cooked and cooled, or canned puree—no judgment!)
- 1 large egg
- 1/2 cup milk (dairy or non-dairy both work)
- 1/4 cup butter, melted (divided—we’ll use some for the batter and some for that dreamy glaze)
- 1/2 cup honey (divided, same deal as the butter)
- Glaze:
- 2 tablespoons melted butter (reserved)
- 2 tablespoons honey (reserved)
See? Nothing crazy—just good, honest ingredients that make magic together.
How to Make Honey Butter Sweet Potato Cornbread
Now for the fun part—let’s bake! This comes together so easily, you’ll wonder why you ever bought store-bought cornbread mixes. Here’s how I do it:
- Heat things up: Preheat your oven to 375°F (190°C) and grab an 8×8 inch baking pan. Give it a quick greasing—I use butter or that homemade cake goop I’m obsessed with.
- Mix the wet stuff: In your favorite big bowl, whisk together the mashed sweet potatoes, egg, milk, and 2 tablespoons of that melted butter until smooth. Drizzle in 1/4 cup honey—watch how it ribbons through the mixture!
- Whisk the dry team: In another bowl, combine the cornmeal, flour, baking powder, and salt. (Confession: I sometimes add a sneaky pinch of cinnamon here.)
- Bring it all together: Gently fold the dry ingredients into the wet mixture. Don’t overmix—a few lumps are totally fine! Overmixing makes cornbread tough, and we want tender.
- Bake to golden perfection: Pour your batter into the prepared pan and slide it into the oven. Set your timer for 20 minutes—but peek at 15. It’s done when the edges pull away slightly and a toothpick comes out clean (about 20-25 minutes total).
- Glaze while hot: Here’s the secret! Mix the reserved 2 tablespoons each of melted butter and honey. As soon as the cornbread’s out of the oven, brush or drizzle this liquid gold all over the top. Listen to that satisfying sizzle as it soaks in!
- Patience pays off: Let it cool for 10 minutes before slicing—I know, the wait is torture! But this keeps it from crumbling when you cut into those beautiful squares.
Pro Tips for Perfect Cornbread
After making this dozens of times (my family demands it weekly!), here are my foolproof tricks:
- Canned sweet potato puree works beautifully—just drain any excess liquid first.
- Any milk works! I’ve used almond, oat, and even buttermilk with great results.
- For extra warmth, add 1/4 teaspoon cinnamon to the dry ingredients.
- Ovens vary—if yours runs hot, check at 15 minutes to prevent overbaking.
Irresistible Honey Butter Sweet Potato Cornbread in 40 Minutes
A warm and comforting cornbread made with sweet potatoes and honey, perfect for family dinners or brunches.
- Total Time: 40 minutes
- Yield: 9 squares 1x
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 cup mashed sweet potatoes (cooked and cooled, or canned puree)
- 1/2 cup honey (divided)
- 1/4 cup butter, melted (divided)
- 1 large egg
- 1/2 cup milk (dairy or non-dairy)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons melted butter (reserved for glaze)
- 2 tablespoons honey (reserved for glaze)
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8 inch square baking pan.
- In a large bowl, whisk together the mashed sweet potatoes, egg, milk, and 2 tablespoons of the melted butter.
- Add 1/4 cup of the honey and whisk until combined.
- In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt.
- Pour the dry ingredients into the wet mixture. Mix with a spatula until the batter is just combined. Do not overmix.
- Pour the batter into the prepared baking pan.
- Bake for 20–25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- While the cornbread is still hot, mix the remaining 2 tablespoons of melted butter and 2 tablespoons of honey together for the glaze.
- Pour or brush the honey butter glaze evenly over the top of the hot cornbread.
- Let the cornbread cool for 10 minutes before slicing into 9 squares.
Notes
- Use canned sweet potato puree for convenience.
- Non-dairy milk works well as a substitute.
- For extra flavor, add a pinch of cinnamon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Serving Suggestions for Honey Butter Sweet Potato Cornbread
This cornbread shines as the ultimate sidekick! Here’s how we love it:
- Soup’s best friend: Dunk it into a steaming bowl of chili or butternut squash soup—the honey butter glaze makes every bite heavenly.
- Holiday superstar: It steals the show at Thanksgiving alongside turkey or ham (my aunt begs me to bring it every year).
- Breakfast treat: Toasted with a smear of butter? Yes please! The leftovers disappear fast this way.
To reheat: Pop slices in a 350°F oven for 5 minutes or microwave with a damp paper towel for 15 seconds to keep them moist.
Storing and Reheating Honey Butter Sweet Potato Cornbread
This cornbread stays wonderfully moist if you store it right! Here’s how I keep leftovers tasting fresh:
- Room temp: Keep in an airtight container for up to 2 days—if it lasts that long!
- Fridge: It’ll stay good for 5 days wrapped tightly in foil or plastic wrap.
- Freezer: For longer storage, freeze slices (un-glazed) in a ziplock bag up to 3 months.
To reheat, I always use a damp paper towel in the microwave for 15 seconds—or pop slices in a 350°F oven for 5 minutes to revive that just-baked crispness.
Honey Butter Sweet Potato Cornbread Nutritional Info
Here’s the good news—this cornbread gives you comfort and nutrition! Keep in mind these are estimates (brands and exact measurements can vary), but here’s what you’re getting in each delicious square:
- 220 calories – Perfect for a satisfying side
- 7g fat (4g saturated) – That rich buttery goodness
- 36g carbs – With 2g fiber from the sweet potatoes
- 3g protein – Little boost from the egg and milk
Not bad for something that tastes like a hug in bread form, right? The sweet potatoes add vitamin A, while honey brings those natural antioxidants. Everything in moderation, of course—but no guilt here!
Frequently Asked Questions
I get asked about this cornbread all the time! Here are the top questions that pop up:
- “Can I use fresh sweet potatoes?” Absolutely! Just bake or boil them first until fork-tender (about 45 minutes), then peel and mash. Pro tip: Let them cool slightly so they don’t cook the egg when you mix everything.
- “Can I freeze this cornbread?” You bet! Freeze un-glazed slices in a ziplock bag for up to 3 months. Thaw at room temp, then warm in the oven with a fresh honey butter drizzle.
- “What’s the best honey substitute?” Pure maple syrup works beautifully—just reduce the milk by 1 tablespoon since it’s thinner. Brown sugar works too, though you’ll miss that floral honey flavor.
Got more questions? Drop them in the comments—I love helping troubleshoot! You can also connect with us on social media for more quick tips.
Final Thoughts
There you have it—my family’s beloved Honey Butter Sweet Potato Cornbread in all its golden, glazed glory. I can’t wait for you to experience that first warm bite! If you make it, tag me on social or leave a comment—nothing makes me happier than seeing your kitchen adventures. Now go preheat that oven and get ready to make some delicious memories!
