Irresistible Honey Butter Sweet Potato Cornbread Recipe in Just 25 Minutes

Name: Irresistible Honey Butter Sweet Potato Cornbread Recipe in Just 25 Minutes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 1 cup mashed sweet potatoes; 1/3 cup honey; 1/4 cup melted butter; 1 egg; 1 cup milk

Author: Sarah

Published: August 12, 2025

Jump to Recipe

Oh my goodness, you’re in for a treat with this Honey Butter Sweet Potato Cornbread! It’s the cozy, soul-warming recipe I turn to when I want something that feels like a hug in bread form. The secret? Sweet potatoes mashed right into the batter—trust me, they make it unbelievably moist—and that honey butter glaze brushed on top while it’s still warm? Pure magic. My grandma used to make a version of this for Sunday suppers, and now it’s my go-to for potlucks (where it disappears faster than you can say “seconds, please!”). It’s sweet without being dessert, hearty without being heavy, and that golden crust? *Chef’s kiss.*

Honey Butter Sweet Potato Cornbread - detail 1

Table of contents:

Ingredients for Honey Butter Sweet Potato Cornbread

Alright, let’s gather our goodies! Here’s what you’ll need to make this dreamy cornbread come to life:

1 cup cornmeal – The star of the show! I prefer medium-grind for that perfect rustic texture

1 cup all-purpose flour – Just regular flour works wonders here
1 tbsp baking powder – Our trusty rising agent (make sure it’s fresh!)
1/2 tsp salt – Just enough to balance all that sweetness

1 cup mashed sweet potatoes – About 1 medium potato, roasted and peeled (none of that canned stuff!)
1/3 cup honey – Local if you can get it – the flavor makes a difference
1/4 cup melted butter – Unsalted, please! We’ll control the salt ourselves

1 large egg – Room temperature works best
1 cup milk – Whole milk gives the richest results, but any kind works

For that irresistible honey butter glaze (optional but HIGHLY recommended):

2 tbsp butter, melted
1 tbsp honey

See? Nothing too fancy – just good, honest ingredients that’ll make your kitchen smell like heaven. Now let’s get mixing!

How to Make Honey Butter Sweet Potato Cornbread

Okay, let’s dive into making this gorgeous cornbread! Don’t worry – it’s easier than you think, and the results? Absolutely worth it. I’ve made this recipe more times than I can count, and these steps have never failed me.

Preparing the Batter

First things first – grab two mixing bowls (one big, one medium). In your large bowl, whisk together the cornmeal, flour, baking powder and salt – this is your dry team. In the medium bowl, beat the egg lightly, then stir in the mashed sweet potatoes, honey, melted butter and milk until everything’s friendly – this is your wet team.

Here’s my golden rule: mix the wet into the dry ingredients, not the other way around! Pour your sweet potato mixture into the flour mixture and gently fold them together with a spatula. Stop mixing when you just barely see no more dry patches – lumps are totally fine! Overmixing makes tough cornbread, and we want tender crumb perfection.

Baking and Finishing Touches

Pop that oven up to 375°F (190°C) – perfect baking temperature for cornbread. While it heats, grease your baking dish (I use an 8-inch square pan, but a cast iron skillet works wonders too). Pour in your batter – it’ll be thick and glorious – and smooth the top lightly.

Bake for 20-25 minutes until the edges pull away slightly and a toothpick comes out clean. Here comes the best part – mix your honey butter glaze while it bakes! Right when the cornbread comes out of the oven, brush that golden honey butter all over the top. You’ll hear it sizzle slightly as it soaks in – that’s the sound of flavor magic happening!

Let it cool just until you can resist no longer (about 10 minutes), then slice and serve warm. Watch those happy faces light up with the first bite!

Honey Butter Sweet Potato Cornbread - detail 2

Tips for Perfect Honey Butter Sweet Potato Cornbread

After making this cornbread more times than I can count, I’ve picked up some tricks that make all the difference:

Sweet potato secrets: Roast your own sweet potatoes – canned just doesn’t have the same moisture or flavor. Poke holes in one medium potato, bake at 400°F until fork-tender (about 45 minutes), then scoop out the flesh. The caramelization from roasting adds incredible depth!

Honey happiness: Taste your batter before baking! If you prefer sweeter cornbread, add another tablespoon of honey. For deeper flavor, use dark honey or even maple syrup (though it’ll taste slightly different). You can find more recipes here.

Leftover love: Store cooled cornbread wrapped tightly at room temperature for 2 days (if it lasts that long!). To refresh leftovers, pop slices in a 300°F oven for 5-8 minutes – it’ll taste freshly baked again.

Pan pro tip: For extra crispy edges, bake in a preheated cast iron skillet. The sizzle when you pour in the batter creates the most incredible crust!

Variations and Serving Suggestions

Want to play with flavors? Try adding 1 tsp cinnamon to the dry ingredients for cozy spice notes, or fold in 1/2 cup chopped pecans for crunch. My wild child version? A handful of fresh corn kernels + crumbled bacon right in the batter!

This cornbread shines at any meal – serve it warm with:

A big pot of smoky chili (the honey butter makes the BEST contrast)

Creamy soups like butternut squash or potato leek
Brunch spreads alongside scrambled eggs and crispy bacon

Pro tip: Slice leftovers thick, toast lightly, and slather with more honey butter for the world’s best breakfast. Yes, I’m obsessed. You can find more ideas on Pinterest.

Storage and Reheating Instructions

Here’s the good news – this cornbread stays delicious for days! Let it cool completely, then wrap it tightly in foil or store in an airtight container at room temperature. It’ll keep its moisture for 2-3 days this way. For longer storage, freeze slices wrapped in plastic for up to 1 month.

To reheat, my favorite trick is popping slices in a 300°F oven for 5-8 minutes – just until warmed through. The oven brings back that fresh-from-the-oven magic better than a microwave. Though let’s be real, sneaking a cold slice straight from the fridge at midnight has its charms too!

Nutritional Information

Here’s the scoop on what you’re enjoying with each slice of this heavenly cornbread (based on 8 servings): about 220 calories, 8g fat (4g saturated), 35g carbs, and 4g protein. Of course, your exact numbers might dance a bit depending on your sweet potato size or honey sweetness – nature keeps us guessing! This is comfort food with some sneaky nutrients thanks to those vitamin-packed sweet potatoes.

Frequently Asked Questions

Can I substitute the honey with something else?
Absolutely! If you’re out of honey, pure maple syrup works beautifully – just use the same amount. For a less sweet option, brown sugar (packed) works too, though the flavor will be a bit different. Whatever you do, don’t skip the sweetener entirely – it’s key to balancing the cornmeal’s natural earthiness!

What if I don’t have fresh sweet potatoes?
Okay, I’ll admit – fresh is best. But in a pinch? You can use about 3/4 cup canned pure pumpkin (not pie filling!) and add an extra tablespoon of honey. The texture won’t be quite as moist, but it’ll still taste delicious. Just promise me you’ll try it with real sweet potatoes next time!

My cornbread turned out dry – what went wrong?
Oh no! Two likely culprits: overmixing the batter (those lumps are your friends!) or overbaking. Next time, set your timer for 20 minutes and check early. Also, that honey butter glaze isn’t just for flavor – it adds crucial moisture, so don’t skip it!

Can I make this dairy-free?
You bet! Swap the butter for coconut oil and use your favorite non-dairy milk (almond milk works great). The honey butter glaze can be made with vegan butter too. Just know the flavor will have a slightly different, but still tasty, personality.

Final Thoughts

I just know you’re going to fall head over heels for this Honey Butter Sweet Potato Cornbread – it’s impossible not to! When you make it, tag me in your photos so I can see your gorgeous golden loaves (and maybe steal a slice through the screen). Nothing makes me happier than seeing this recipe become part of someone else’s kitchen traditions too. Now go bake up some cozy magic – your future self will thank you when that first warm bite hits!