Easy Sweet Potato Cornbread with Honey Butter | Cozy Family Dinner
Sweet potato cornbread with honey butter is a moist, slightly sweet skillet cornbread made from mashed sweet potato, and it bakes softer than classic cornbread while staying sturdy enough to slice.
With cornmeal, buttermilk, and a warm honey butter spread melting into every square, this pan takes about 45 minutes from start to finish and fits right into weekend dinners or potluck tables.
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 15 min | 25 min | 45 min | 8 servings | Medium |
Why You'll Love This Recipe
- One-bowl batter: the wet ingredients mix together, the dry ingredients mix together, and then they meet in one bowl, so there's barely anything to scrub after.
- Naturally sweet: mashed sweet potato adds moisture and a mellow sweetness, so the sugar stays low without the bread tasting plain.
- Make-ahead friendly: it bakes well a day ahead and reheats in minutes, which helps on busy weeknights.
What You Need for Sweet Potato Cornbread: Ingredients
- Mashed sweet potato: gives the crumb its color and moisture; canned sweet potato puree works if you're short on time.
- Yellow cornmeal: brings the classic cornbread texture and a light crunch at the edges.
- All-purpose flour: balances the cornmeal so the bread holds together instead of crumbling; a gluten-free 1:1 blend works too.
- Buttermilk: adds tang and keeps the crumb tender; a mix of milk and a spoon of lemon juice is a close stand-in.
- Eggs: bind the batter and help it rise evenly.
- Honey: sweetens both the batter and the honey butter topping; maple syrup can take its place in either.
- Butter: melted into the batter for richness and whipped with honey for the topping.
- Baking powder and baking soda: the lift that keeps this cornbread from baking flat and dense.
You'll find exact amounts and the full honey butter ratio in the recipe card below.
How We Make Sweet Potato Cornbread
- Mix the dry and wet ingredients separately. Whisk the cornmeal, flour, baking powder, baking soda, and salt in one bowl, then stir the mashed sweet potato, eggs, buttermilk, honey, and melted butter together in another until smooth.
- Fold them together and pour into the pan. Combine just until no dry streaks remain (a few small lumps are fine), then spread the batter evenly into a greased 9-inch skillet or baking pan.
- Bake until golden. Bake at 400°F for 22-25 minutes, until the top turns golden brown, the edges pull slightly away from the pan, and a toothpick comes out clean.
- Whip the honey butter and spread it on warm. While the cornbread cools for 5 minutes, beat softened butter with honey and a pinch of salt until fluffy, then brush half of it over the warm cornbread so it melts into the top.
Serving Ideas
Serve warm squares alongside a bowl of Creamy Tuscan Chicken Soup for dunking, or set it next to Crockpot Beef and Broccoli for a sweet-savory plate. It also holds its own next to Easy Slow Cooker Sloppy Joes, or simply with a bowl of chili and extra honey butter on the side.
Make Ahead and Leftovers
Store cooled cornbread covered at room temperature for 1 day, or in the fridge for up to 3 days; the crumb firms up slightly but softens again once warmed. Freeze whole or in squares, wrapped tightly, for up to 2 months, then thaw overnight in the fridge. Reheat at 300°F for 8-10 minutes, or 15-20 seconds in the microwave per square, to bring back the soft texture.
If You Want to Change It
- Swap the sweet potato: pumpkin puree works in equal amounts for a deeper, earthier flavor.
- Add some heat: fold in diced jalapeños for a sweet-and-spicy version.
- Make it cheesy: stir in a half cup of shredded cheddar for a richer, savory edge.
- Bake as muffins: divide the batter into a muffin tin and bake 16-18 minutes for individual portions that cook faster.
Sweet Potato Cornbread: Your Questions
Why did my cornbread turn out dense instead of light?
Overmixing the batter develops the gluten in the flour, which makes the crumb tight and heavy. Stir just until the dry streaks disappear, even if a few small lumps remain.
Is canned sweet potato puree okay instead of fresh mashed sweet potato?
Canned puree works well here, as long as it's plain with no added spices or sugar. Drain off any excess liquid first so the batter doesn't turn too wet.
Sweet Potato Cornbread with Honey Butter
Ingredients
Method
- Preheat oven and prep pan: Preheat the oven to 400°F and grease a 9-inch cast iron skillet or baking pan with butter or cooking spray. This keeps the edges from sticking and helps them turn crisp.
- Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until evenly combined. Set this bowl aside while you prepare the wet ingredients.
- Mix the wet ingredients: In a separate bowl, stir together the mashed sweet potato, eggs, buttermilk, honey, and half of the melted butter until smooth. The mixture should look creamy and pale orange.
- Combine the batter: Pour the wet mixture into the dry ingredients and fold together just until no dry streaks remain. A few small lumps are fine; overmixing makes the crumb dense.
- Pour into the pan: Spread the batter evenly into the prepared skillet or pan, smoothing the top with a spatula so it bakes evenly.
- Bake until golden: Bake for 22-25 minutes, until the top is golden brown, the edges pull slightly away from the pan, and a toothpick inserted in the center comes out clean.
- Cool briefly in the pan: Let the cornbread rest in the pan for about 5 minutes. This short rest firms up the crumb enough to slice cleanly.
- Make the honey butter: While the cornbread cools, beat the softened butter, honey, and salt together with a fork or hand mixer until light and fluffy.
- Spread the honey butter on warm: Brush or spread half of the honey butter over the warm cornbread so it melts into the top and soaks slightly into the crumb.
- Slice and serve: Cut the cornbread into squares and serve warm, with the remaining honey butter on the side for extra spreading.
If You Like This One
- Twice Baked Sweet Potatoes with Maple and Walnuts | Easy Holiday Side: a loaded sweet potato side with a maple-walnut topping.
- Roasted Sweet Potato Recipe with Garlic and Parmesan | Easy Side Dish: crisp roasted wedges with a savory garlic finish.
- Brown Butter Apple Blondies with Cinnamon Glaze | Easy Fall Dessert: a chewy, spiced dessert bar for the same cozy table.
- Easy Crockpot Peach Butter for Canning | Pantry Staple: a slow-cooked fruit spread that pairs well with warm cornbread.
