Sweet & Buttery Honey Sweet Potato Cornbread Recipe

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Golden, moist, and kissed with honeyed sweetness, this Sweet & Buttery Honey Sweet Potato Cornbread is the ultimate comfort food with a twist. It’s everything you love about classic cornbread, but richer, softer, and with a hint of earthy flavor thanks to the addition of roasted sweet potatoes. Perfect as a side for chili, roasted meats, or simply enjoyed warm with a pat of butter, this cornbread is guaranteed to win hearts.

The texture is unbelievably tender—thanks to the balance of cornmeal and mashed sweet potato—while honey infuses every bite with a mellow sweetness. Whether you’re serving it for a holiday gathering, brunch, or weeknight dinner, this cornbread brings cozy warmth and a golden glow to the table.

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Ingredients for this Sweet & Buttery Honey Sweet Potato Cornbread Recipe

• 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
• 1 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1/4 cup brown sugar (light or dark)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional, for warmth)
• 2 large eggs
• 1/2 cup honey
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk (or whole milk with 1 tsp lemon juice)
• Butter or oil for greasing the pan

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Step 1: Prepare the Sweet Potato

Start by roasting or boiling a medium sweet potato until it’s fork-tender. Let it cool, then peel and mash until smooth. You’ll need about 1 cup of mashed sweet potato.

Step 2: Preheat and Prep

Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper. This ensures easy removal and prevents sticking.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon (if using), and brown sugar. Mixing the dry ingredients thoroughly helps distribute the leavening agents evenly.

Step 4: Combine the Wet Ingredients

In another bowl, beat the eggs and whisk in the mashed sweet potato, honey, melted butter, and buttermilk. Mix until smooth and well blended.

Step 5: Bring it All Together

Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix—this helps keep the cornbread tender.

Step 6: Bake

Pour the batter into your prepared baking dish. Smooth the top with a spatula. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden brown.

Step 7: Cool and Serve

Let the cornbread cool in the pan for 10 minutes before slicing. Serve warm with a pat of butter or a drizzle of honey on top.

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Frequently Asked Questions

How can I make this cornbread dairy-free?

You can substitute the buttermilk with a non-dairy milk (like almond or oat milk) mixed with 1 tsp vinegar or lemon juice. Use dairy-free butter or coconut oil in place of regular butter.

Can I make it gluten-free?

Yes! Replace the all-purpose flour with a gluten-free 1:1 baking flour blend. Make sure your cornmeal is certified gluten-free too.

Can I use canned sweet potato puree?

Absolutely. Just be sure it’s 100% sweet potato with no added sugar or spices.

What can I serve this with?

It pairs wonderfully with chili, roasted chicken, soups, or as part of a holiday meal. It also works well for brunch with eggs and sausage.

Can I make it in a muffin tin?

Yes, divide the batter into a greased muffin tin and bake at 375°F for 18-22 minutes. Watch for a golden top and clean toothpick test.

Is it very sweet?

It has a natural, mellow sweetness from the honey and sweet potato. If you prefer a less sweet version, reduce the honey to 1/4 cup.

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