Description

Golden, tender, and kissed with warm spices, this Honey Butter Sweet Potato Cornbread is the kind of cozy, crave-worthy dish that fits into every meal of the day. Whether you’re hunting for quick breakfast options, wholesome dinner ideas, or easy recipes that feel like comfort food, this one ticks all the boxes. With creamy mashed sweet potato folded into the batter and a drizzle of honey butter melting into its golden top, this cornbread is everything you love—sweet, savory, buttery, and deeply satisfying. It’s the perfect side for soups and chilis, or a standout snack on its own. This is one of those food ideas that will instantly become a favorite in your kitchen.

Ingredients

1 cup mashed sweet potato (cooked and smooth)
1 cup yellow cornmeal (medium grind)
3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 large eggs (room temperature)
1/3 cup honey (plus more for brushing)
1/2 cup melted butter (plus more for greasing and brushing)
3/4 cup milk or buttermilk

Instructions

Preheat oven to 375°F (190°C). Grease a 9×9-inch baking pan or line with parchment paper.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, mix the mashed sweet potato, eggs, honey, melted butter, and milk until smooth.
Pour wet ingredients into the dry and stir until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
While still warm, brush the top generously with melted butter and honey.
Let cool for 10 minutes before slicing and serving.

Prep Time: 15 minutes
Cook Time: 30 minutes