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.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Additional Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 (9-inch) square pan, 9 pieces
- Servings: 9
- Difficulty: Easy
What Makes This Recipe Work
- Sweet potato adds moisture without making the crumb heavy.
- Buttermilk supports a soft crumb.
- Honey sweetens without overpowering the corn flavor.
- Butter adds richness and browning.
- Honey butter finishes the bread while it is warm.
Tools for This Recipe
- 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
Ingredient Notes
- â– Use smooth mashed sweet potato without added butter, sugar, or seasoning.
- â– Medium- or fine-grind yellow cornmeal gives the bread its classic corn flavor.
- â– Buttermilk contributes acidity, moisture, and a subtle tang.
- â– Honey sweetens both the batter and topping while pairing naturally with cornmeal.
- â– Butter gives the cornbread richness and helps create golden edges.
Step-by-Step 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.
Make-Ahead and Storage Notes
- Allow the cornbread to cool completely and store in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate the cornbread in an airtight container for up to 5 days.
- Honey Butter Sweet Potato Cornbread freezes well. Wrap cooled individual squares tightly in plastic wrap and freeze for up to 3 months.
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.
Can I use canned sweet potato puree?
Yes. Use plain sweet potato puree without added sugar or spices.
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).
Can I bake this recipe in a cast-iron skillet?
Yes. Use a well-seasoned 10-inch cast-iron skillet.
Ingredients
Method
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
