Honey Butter Sweet Potato Cornbread is a soft, lightly sweet cornbread made with mashed sweet potato, cornmeal, buttermilk, and honey. The sweet potato adds moisture and a warm orange color, while a simple honey butter brushed over the top gives the baked cornbread a glossy finish and an extra layer of buttery sweetness.
This recipe bakes in a 9-inch square pan and works well as a side for chili, roasted meats, holiday dinners, or a cozy breakfast. The batter comes together without a mixer, and the cornbread needs only a short cooling time before slicing.
Why This Recipe Works
- Sweet potato adds moisture without making the crumb heavy. A moderate amount of puree keeps the cornbread tender while still allowing the cornmeal texture to come through.
- Buttermilk supports a soft crumb. Its acidity works with the baking soda and helps keep the bread tender rather than dry.
- Honey sweetens without overpowering the corn flavor. It adds gentle floral sweetness and complements the natural sweetness of the sweet potato.
- Butter adds richness and browning. Melted butter gives the batter flavor and helps the edges bake golden.
- Honey butter finishes the bread while it is warm. Brushing it over the top allows some of the sweetness to soak into the crust while keeping the surface glossy.
Equipment Needed
- 9 × 9-inch metal baking pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Small bowl for honey butter
- Pastry brush
- Wire cooling rack
Ingredients List
For the Sweet Potato Cornbread
- 1 cup (160 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1 tablespoon (12 g) baking powder
- ½ teaspoon (2.5 g) baking soda
- ½ teaspoon (about 1.5 g) kosher salt
- ¼ teaspoon (about 0.5 g) ground cinnamon
- 1 cup (240 g) mashed cooked sweet potato, smooth and cooled
- 2 large eggs (about 100 g without shells), at room temperature
- 1 cup (240 mL) buttermilk
- ⅓ cup (113 g) honey
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 1 teaspoon (5 mL) pure vanilla extract
For the Honey Butter Topping
- 3 tablespoons (42 g) unsalted butter, melted
- 2 tablespoons (42 g) honey
- ⅛ teaspoon (about 0.75 g) fine salt
Ingredient Notes and Substitutions
- Sweet Potato: Use smooth mashed sweet potato without added butter, sugar, or seasoning. Roasted or steamed sweet potato both work, but roasted sweet potato usually has a slightly richer flavor and lower moisture. Canned sweet potato puree can be substituted if it contains only sweet potato and is not overly watery.
- Yellow Cornmeal: Medium- or fine-grind yellow cornmeal gives the bread its classic corn flavor and slightly textured crumb. White cornmeal can be substituted with little change in texture, though the finished color will be lighter.
- Buttermilk: Buttermilk contributes acidity, moisture, and a subtle tang. If you do not have it, combine 1 cup (240 mL) whole milk with 1 tablespoon (15 mL) lemon juice or white vinegar and let it stand for 5–10 minutes. The substitute works well, though the flavor is slightly less rich.
- Honey: Honey sweetens both the batter and topping while pairing naturally with cornmeal and sweet potato. Maple syrup can replace the honey in the batter in the same volume, but it produces a thinner sweetness and a distinct maple flavor. For the topping, honey gives the most traditional glossy finish.
- Unsalted Butter: Butter gives the cornbread richness and helps create golden edges. Salted butter can be used, but reduce the added salt in the batter to ¼ teaspoon and omit the salt in the honey butter topping.
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Pan
Preheat the oven to 375°F (190°C). Position a rack in the center.
Grease a 9 × 9-inch metal baking pan lightly with butter or nonstick spray.
For easier removal, line the bottom and two opposite sides with parchment paper, leaving a little overhang.
2. Prepare the Sweet Potato
Mash the cooked sweet potato until completely smooth.
Measure 1 cup (240 g) and let it cool to room temperature if it is still warm.
The puree should be thick and spoonable. If it looks watery, let it drain briefly in a fine-mesh sieve before measuring.
3. Combine the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, and cinnamon.
Whisk thoroughly so the leavening agents and cinnamon are evenly distributed.
4. Mix the Wet Ingredients
In a medium bowl, whisk together the mashed sweet potato, eggs, buttermilk, honey, melted butter, and vanilla extract.
Continue whisking until the mixture is smooth and evenly blended.
A few very small sweet potato lumps are fine, but avoid leaving large pieces.
5. Make the Batter
Pour the wet mixture into the dry ingredients.
Fold gently with a rubber spatula until no dry flour or cornmeal remains.
The batter should be thick but pourable. Stop mixing as soon as everything is combined to avoid developing excess gluten.
6. Fill the Pan
Transfer the batter to the prepared 9-inch square pan.
Spread it evenly into the corners and smooth the surface.
The batter should form an even layer so the center and edges bake at approximately the same rate.
7. Bake the Cornbread
Bake at 375°F (190°C) for 27–32 minutes.
The top should be golden, the edges should begin pulling slightly away from the pan, and the center should spring back lightly when touched.
Insert a toothpick into the center. It should come out clean or with a few moist crumbs, but no wet batter.
If the top browns too quickly, loosely cover the pan with aluminum foil during the final few minutes.
8. Make the Honey Butter
While the cornbread bakes, stir together the melted butter, honey, and fine salt in a small bowl.
The mixture should look smooth and glossy.
If the honey thickens the butter as it sits, warm it briefly until fluid again.
9. Brush the Warm Cornbread
Remove the cornbread from the oven and place the pan on a wire rack.
While the bread is still hot, brush the honey butter evenly over the surface.
Apply it gradually so the topping has time to soak into the warm crust rather than pooling in one area.
10. Cool Before Slicing
Let the cornbread cool in the pan for 20 minutes.
This gives the crumb time to set and allows the honey butter to absorb.
Cut into 9 squares and serve warm or at room temperature.
Storage, Freezing, and Make-Ahead Instructions
- Room-Temperature Storage: Allow the cornbread to cool completely. Store in an airtight container at room temperature for up to 2 days. Keep the pieces covered so the crumb does not dry out.
- Refrigeration: For longer storage, refrigerate the cornbread in an airtight container for up to 5 days. Bring slices to room temperature or warm them before serving for the softest texture.
- Freezing: Honey Butter Sweet Potato Cornbread freezes well. Wrap completely cooled individual squares tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 3 months.
- Thawing and Reheating: Thaw frozen pieces overnight in the refrigerator or for a few hours at room temperature. Reheat in a 300°F (150°C) oven for about 8–10 minutes, or until warmed through. For extra moisture, brush reheated pieces with a small amount of additional honey butter before serving.
- Make-Ahead Preparation: Bake the cornbread up to 1 day ahead and store it tightly covered once completely cool. The sweet potato can also be cooked, mashed, and refrigerated up to 2 days in advance. Bring it close to room temperature before mixing the batter. For the freshest surface, you can reserve a small portion of the honey butter and brush it over the cornbread shortly before serving.
FAQ
Can I make Honey Butter Sweet Potato Cornbread ahead of time?
Yes. Bake it up to a day ahead, cool completely, and store it tightly covered. Reheat gently before serving if you prefer it warm.
Can I use canned sweet potato puree?
Yes. Use plain sweet potato puree without added sugar or spices. If it looks thinner than homemade mashed sweet potato, let it drain briefly before measuring.
Why is my sweet potato cornbread gummy?
Too much sweet potato, excess moisture in the puree, or underbaking can make the center gummy. Measure the puree carefully and bake until a toothpick inserted in the center comes out without wet batter.
Can I make this cornbread less sweet?
Yes. Reduce the honey in the batter from ⅓ cup (113 g) to ¼ cup (85 g). You can also use less honey butter on top. The crumb will still stay moist from the sweet potato and buttermilk.
Can I bake this recipe in a cast-iron skillet?
Yes. Use a well-seasoned 10-inch cast-iron skillet. Preheat the greased skillet in the oven for about 5 minutes before adding the batter, then bake at 375°F (190°C) until the center is set, usually about 25–30 minutes.
Ingredients
Method
- Preheat the oven to 375°F (190°C). Position a rack in the center. Grease a 9 × 9-inch metal baking pan lightly with butter or nonstick spray. For easier removal, line the bottom and two opposite sides with parchment paper, leaving a little overhang.
- Mash the cooked sweet potato until completely smooth: Measure 1 cup (240 g) and let it cool to room temperature if it is still warm. The puree should be thick and spoonable. If it looks watery, let it drain briefly in a fine-mesh sieve before measuring.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, and cinnamon. Whisk thoroughly so the leavening agents and cinnamon are evenly distributed.
- In a medium bowl, whisk together the mashed sweet potato, eggs, buttermilk, honey, melted butter, and vanilla extract. Continue whisking until the mixture is smooth and evenly blended. A few very small sweet potato lumps are fine, but avoid leaving large pieces.
- Pour the wet mixture into the dry ingredients: Fold gently with a rubber spatula until no dry flour or cornmeal remains. The batter should be thick but pourable. Stop mixing as soon as everything is combined to avoid developing excess gluten.
- Transfer the batter to the prepared 9-inch square pan. Spread it evenly into the corners and smooth the surface. The batter should form an even layer so the center and edges bake at approximately the same rate.
- Bake at 375°F (190°C) for 27–32 minutes. The top should be golden, the edges should begin pulling slightly away from the pan, and the center should spring back lightly when touched. Insert a toothpick into the center. It should come out clean or with a few moist crumbs, but no wet batter. If the top browns too quickly, loosely cover the pan with aluminum foil during the final few minutes.
- While the cornbread bakes, stir together the melted butter, honey, and fine salt in a small bowl. The mixture should look smooth and glossy. If the honey thickens the butter as it sits, warm it briefly until fluid again.
- Remove the cornbread from the oven and place the pan on a wire rack. While the bread is still hot, brush the honey butter evenly over the surface. Apply it gradually so the topping has time to soak into the warm crust rather than pooling in one area.
- Let the cornbread cool in the pan for 20 minutes. This gives the crumb time to set and allows the honey butter to absorb. Cut into 9 squares and serve warm or at room temperature.
