I’ve always had a soft spot for warm, comforting cornbread—but the moment I added sweet potatoes and honey butter to the mix, something magical happened. This Honey Butter Sweet Potato Cornbread is my go-to when I want something that feels like a hug from the inside out. The sweet potatoes bring a creamy texture and deep flavor that perfectly balances the light crumb of traditional cornbread. And when that honey butter melts into the golden crust? Pure bliss.

I created this recipe on a fall weekend, looking for a side that would elevate an otherwise simple meal. Since then, it’s earned a permanent spot on my table—whether I’m serving chili, roasted chicken, or just sneaking a slice with tea. It’s rustic, it’s rich, and it brings everyone back for seconds (and thirds).

Why You’ll Love This Honey Butter Sweet Potato Cornbread

This isn’t your everyday cornbread—this one’s got soul. The mashed sweet potato makes it extra moist and naturally sweet, while the honey butter adds a luscious finish that feels indulgent but oh-so-worth-it. It’s just the right mix of savory and sweet, with a slightly dense, cake-like bite that still holds up to spreading more butter on top (no shame!). Plus, it smells incredible while baking—like autumn and sunshine wrapped in one.

What Kind of Cornmeal Should I Use for Honey Butter Sweet Potato Cornbread?

The texture of your cornbread all starts with the cornmeal. I prefer using medium-grind yellow cornmeal because it gives the bread a slightly rustic texture without being too coarse. If you like a finer crumb, you can absolutely go with fine-grind cornmeal, which will make the bread more cake-like. Avoid using pre-sweetened mixes—they’ll throw off the flavor balance we’re going for with the honey and sweet potato.

And yes, if you’re in a pinch and only have white cornmeal, it still works. The color won’t be quite as vibrant, but the taste is still fantastic.

Options for Substitutions

While I love this cornbread as-is, it’s flexible enough to tweak based on what you have on hand:

Butter: You can swap out the butter for coconut oil or a dairy-free butter if you need a vegan option.
Honey: Maple syrup works beautifully as a substitute, lending a deeper, earthy sweetness.
Sweet Potato: Canned pumpkin or mashed butternut squash can step in for sweet potatoes if needed.
Flour: A 1:1 gluten-free flour blend works if you want to make it gluten-free.
Eggs: Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) for a plant-based version.
Milk: Almond milk, oat milk, or any other plant-based milk will do the job just fine.

This is one of those recipes that invites you to get creative—or just work with what’s already in your pantry.

Ingredients for This Honey Butter Sweet Potato Cornbread

Sweet Potato
Mashed sweet potato brings moisture, natural sweetness, and a velvety texture that makes this cornbread stand out from the classic version.

Cornmeal
This is the heart of any cornbread. It adds that signature gritty texture and golden flavor. I use medium-grind yellow cornmeal for the perfect bite.

All-Purpose Flour
Flour helps balance the texture—keeping the bread tender and fluffy without being too crumbly.

Baking Powder & Baking Soda
These give the cornbread its lift, helping it rise into a light and slightly airy loaf.

Salt
A pinch of salt enhances all the other flavors—especially the sweetness from the honey and sweet potato.

Cinnamon & Nutmeg
Just a hint adds warmth and cozy depth, complementing the sweet potato beautifully.

Butter
Melted butter adds richness to the batter and brings a golden finish when brushed on top.

Honey
Honey not only sweetens the cornbread but also gives it that glossy, golden look and a floral sweetness that pairs beautifully with the sweet potato.

Eggs
Eggs bind everything together and give the cornbread structure.

Milk or Buttermilk
This adds moisture and ensures a tender crumb—use buttermilk if you want a slight tang for balance.

Step 1: Prepare the Sweet Potato

Start by roasting or boiling your sweet potato until fork-tender. Once it’s cooled slightly, mash it until smooth. You’ll need about one cup of mashed sweet potato—no chunks, just creamy and velvety.

Step 2: Preheat and Prep

Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or cast iron skillet with butter, or line it with parchment paper for easy cleanup.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures everything’s evenly distributed and gives you a fluffier final texture.

Step 4: Mix the Wet Ingredients

In a separate bowl, combine the mashed sweet potato, melted butter, honey, eggs, and milk (or buttermilk). Whisk until smooth and well blended.

Step 5: Combine Wet and Dry

Pour the wet ingredients into the dry, then stir gently until just combined. Don’t overmix—you want the batter smooth, but a few lumps are totally fine.

Step 6: Bake

Pour the batter into your prepared dish and smooth the top with a spatula. Bake for 28–32 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Step 7: Add the Honey Butter

While the cornbread is still warm, brush the top generously with a mixture of melted butter and honey. Let it soak in for a few minutes before slicing.

How Long to Cook the Honey Butter Sweet Potato Cornbread

This cornbread bakes beautifully at 375°F (190°C) for about 28 to 32 minutes. You’ll know it’s done when the edges are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on it around the 28-minute mark—overbaking can dry it out, and we want that moist, tender bite.

Tips for Perfect Honey Butter Sweet Potato Cornbread

Mash Smoothly: Make sure the sweet potato is mashed thoroughly—no lumps! It creates that soft, even texture throughout the cornbread.
Don’t Overmix: Stir the batter until just combined. Overmixing will make it tough and chewy instead of light and tender.
Use Room Temp Ingredients: Let your eggs and milk sit out for a bit before using. They blend better and help the cornbread rise evenly.
Grease the Pan Well: Especially if you’re using a cast iron skillet—the crust will get crisp and golden, and it won’t stick.
Brush with Honey Butter Immediately: Do it while the cornbread is still warm so it soaks in beautifully and adds a glossy finish.
Let It Rest: After baking, give it at least 10 minutes to cool before cutting. It sets up as it rests.
Taste Test Before Serving: This might just be the best excuse to sneak a piece early.
Double It for a Crowd: This recipe can easily be doubled and baked in a 9×13-inch dish for gatherings or meal prep.

Watch Out for These Mistakes While Cooking

Using Uncooked or Lumpy Sweet Potato
Make sure your sweet potato is fully cooked and mashed smoothly. Any chunks can mess with the texture and create uneven bites.
Substituting Cornmeal with Corn Flour
They’re not the same! Corn flour will make the batter gummy, while cornmeal provides that signature texture we want in cornbread.
Skipping the Honey Butter Finish
It may seem like a small step, but brushing on that warm honey butter at the end takes this from good to unforgettable.
Overmixing the Batter
Mix just until combined. Too much stirring activates the gluten in the flour, which can make the cornbread dense and tough.
Overbaking
Dry cornbread is a tragedy! Keep an eye on your oven and test with a toothpick. It should come out with a few crumbs, not wet batter.
Undersalting
Salt enhances the sweetness of the honey and sweet potato—don’t skip or skimp on it.
Not Preheating the Oven
The batter needs to go into a hot oven for the best rise and golden edges. Always preheat!
Using Cold Ingredients
Cold eggs or milk can cause the melted butter to seize up, making your batter clumpy. Room temperature is best.

What to Serve With Honey Butter Sweet Potato Cornbread?

Chili

The sweet and buttery cornbread is a dream with spicy chili—especially smoky beef or black bean chili.

Fried or Baked Chicken

Crispy chicken and tender cornbread? Classic Southern combo with unbeatable comfort.

Collard Greens

A savory, garlicky side like braised greens balances the sweetness beautifully.

Roasted Vegetables

Earthy root veggies or caramelized Brussels sprouts bring out the warm flavors in the cornbread.

BBQ Pulled Pork

The honey butter and sweet potato richness cut through the smoky, tangy meat perfectly.

Soup (Butternut Squash, Tomato Basil, or Lentil)

Dip it right in! Cornbread acts like a sponge and adds a hearty element to light soups.

Salad with Sharp Vinaigrette

A crisp salad with a tangy dressing (think arugula and goat cheese) creates contrast and freshness.

Breakfast with Eggs and Bacon

Warm a slice, top it with a fried egg, maybe some crispy bacon—yes, it’s breakfast heaven.

Storage Instructions

Leftover Honey Butter Sweet Potato Cornbread stores like a champ. Once fully cooled, transfer any uneaten slices to an airtight container.

Room Temperature: Keeps well for up to 2 days, especially if your kitchen is cool and dry.
Refrigerator: Stays fresh for up to 5 days. Just make sure it’s sealed tightly to avoid drying out.
Freezer: Yes, you can freeze it! Wrap slices individually in plastic wrap, then place in a freezer bag or container. They’ll keep for up to 3 months. To reheat, thaw overnight and warm in the oven or microwave wrapped in foil or a damp paper towel.

If you’re freezing, I recommend brushing on a fresh layer of honey butter after reheating for that just-baked feel.

Estimated Nutrition

Keep in mind this is an estimate based on one slice (out of 9 servings):

Calories: 220
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 30g
Sugar: 9g
Fiber: 2g
Protein: 4g
Sodium: 250mg

This recipe is surprisingly balanced with a boost of fiber and vitamins from the sweet potato, and it’s not overly sweet—just enough to make each bite irresistible.

Frequently Asked Questions

Can I use canned sweet potato instead of fresh?

Yes! Canned sweet potato purée works perfectly. Just make sure it’s unsweetened and smooth. You’ll need about one cup.

Can I make this cornbread without eggs?

Absolutely. You can substitute with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) or even use applesauce as a binder in a pinch.

Is this recipe gluten-free?

Not as written, but you can easily swap the all-purpose flour for a 1:1 gluten-free flour blend. Just be sure to check the cornmeal is gluten-free too.

Can I make muffins instead of a whole pan?

Yes! Divide the batter into a greased or lined muffin tin and bake for 15–18 minutes. Keep an eye on them—they bake faster!

What if I don’t have honey?

No problem. Maple syrup or agave nectar makes a great substitute with a slightly different flavor profile. Still delicious.

How do I reheat leftovers?

Warm slices in the microwave wrapped in a damp paper towel for 20–30 seconds, or in the oven at 300°F for about 10 minutes. A little extra honey butter on top doesn’t hurt either.

Can I add mix-ins like cheese or jalapeños?

Definitely! Shredded cheddar, chopped green onions, or diced jalapeños all work well. Fold them in right before baking.

Is this sweet enough to serve as dessert?

It leans sweet, thanks to the honey and sweet potato, so yes—it can absolutely be served as a cozy dessert. Add a scoop of vanilla ice cream or a drizzle of maple syrup for a sweet treat.

Conclusion

This Honey Butter Sweet Potato Cornbread is more than just a side dish—it’s the kind of recipe that warms your kitchen and brings people together. Whether you’re serving it up with a hearty stew, setting it out for a weekend brunch, or enjoying a slice as a treat all on its own, this cornbread delivers rich, comforting flavor in every bite. The sweet potato keeps it moist, the honey butter makes it luxurious, and the simple ingredients make it easy enough for any day of the week. Trust me, once you try it, you’ll be making it on repeat.