Why You’ll Love This Recipe

Honey Butter Sweet Potato Cornbread is a rich, moist twist on classic cornbread, blending the earthy sweetness of mashed sweet potatoes with the indulgent flavor of honey butter. Perfect as a side dish or a stand-alone snack, this comforting bread brings warmth and softness to any meal. Its golden crumb, slight crisp edges, and sweet-savory balance make it an irresistible favorite for holiday tables or cozy weeknight dinners.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

mashed sweet potatounsalted butterhoneybrown sugarsour creameggsmilkall-purpose flouryellow cornmealbaking powderbaking sodasaltground cinnamonnutmeg

directions

Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish or skillet.

In a saucepan, melt the butter and stir in the honey. Set aside to cool slightly.

In a large bowl, combine the mashed sweet potato, brown sugar, sour cream, eggs, and milk. Mix until smooth.

Stir in the melted honey butter mixture until fully incorporated.

In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet mixture, stirring just until combined—avoid overmixing.

Pour the batter into the prepared dish and smooth the top.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Allow to cool slightly before slicing. Serve warm with extra honey butter if desired.

Servings and timing

This recipe yields approximately 9–12 slices.Preparation time: 15 minutesBaking time: 30–35 minutesCooling time: 10 minutesTotal time: 55–60 minutes

Variations

Add chopped pecans or walnuts for a nutty crunch.

Mix in corn kernels or jalapeños for texture and a savory kick.

Swap sour cream with Greek yogurt for a tangier flavor.

Top with whipped honey butter for an extra indulgent finish.

storage/reheating

Store Honey Butter Sweet Potato Cornbread in an airtight container at room temperature for up to 3 days.Refrigerate for up to 5 days or freeze for up to 2 months.Reheat slices in the microwave for 15–20 seconds or warm in the oven at 300°F (150°C) for 10 minutes.

FAQs

Can I use canned sweet potatoes?

Yes, just make sure they’re mashed and not overly sweetened.

Is this cornbread very sweet?

It has a mild sweetness, balanced by the earthy sweet potato and buttery flavor.

Can I make it gluten-free?

Yes, substitute the flour with a gluten-free blend and ensure your cornmeal is gluten-free.

Can I use buttermilk instead of milk?

Yes, buttermilk adds a nice tang and tender crumb—just adjust baking soda slightly if needed.

Do I need to use sour cream?

It helps with moisture, but Greek yogurt or even applesauce can be used as a substitute.

Can I double the recipe?

Absolutely—just use a larger pan and adjust the baking time accordingly.

Can I make it in muffin form?

Yes, bake in a greased or lined muffin tin at 375°F for 18–22 minutes.

How do I know it’s done?

A toothpick inserted in the center should come out clean and the edges should be golden brown.

Does it pair well with savory dishes?

Yes, it’s perfect with chili, BBQ, roasted meats, or soups.

Can I reduce the sugar?

You can cut back the brown sugar or honey slightly if you prefer a less sweet version.

Conclusion

Honey Butter Sweet Potato Cornbread brings together the comfort of classic cornbread with the cozy sweetness of fall flavors. Moist, golden, and full of depth, it’s a versatile side or snack that’s sure to win hearts at any table. Serve it warm, slathered in honey butter, and enjoy the sweet-savory harmony in every bite.