I discovered this recipe by complete accident when I had leftover sweet potatoes from Thanksgiving and a craving for cornbread. What started as me just trying to use up ingredients turned into the most requested side dish at every family gathering.
The sweet potatoes make this cornbread incredibly moist and add this beautiful golden color that makes it look like it came from a fancy bakery. But it’s the honey butter that really sends it over the top – it melts right into the warm cornbread and creates the most incredible flavor combination.
My husband now specifically asks me to make sweet potatoes just so we’ll have leftovers for this cornbread. That’s saying something because he’s not usually one to plan ahead for dessert.
Why You’ll Love This Recipe
This isn’t your typical dry, crumbly cornbread that needs a glass of milk to wash it down. The sweet potatoes keep it incredibly moist and tender, almost like a cake.
The sweetness is perfectly balanced. It’s sweet enough to feel like a treat but not so sweet that you can’t serve it alongside savory dishes.
That honey butter is absolutely magical. It’s so simple to make but tastes like something you’d get at an upscale restaurant.
Perfect for holidays, potlucks, or any time you want to bring something that’ll have people asking for the recipe. I’ve never served this without getting compliments.
The leftovers are amazing too. Toasted the next morning with a little extra honey butter makes the most incredible breakfast.
Recipe Tips for Success
Make sure your sweet potatoes are completely smooth when you mash them. Any lumps will show up in the finished cornbread.
Don’t overmix the batter once you add the wet ingredients to the dry. Just stir until everything is combined. Overmixing makes cornbread tough.
Use a metal baking pan if you have one. It conducts heat better and gives you a nice golden crust on the bottom.
Let the cornbread cool for at least 10 minutes before cutting. It needs time to set up properly or it’ll fall apart when you slice it.
Make the honey butter while the cornbread is still warm so it melts perfectly when you spread it on.
What You’ll Need
For the Cornbread:
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup mashed sweet potatoes
• 2 large eggs
• 1/2 cup melted butter
• 1/4 cup honey
• 1 cup buttermilk
For the Honey Butter:
• 1/2 cup softened butter
• 1/4 cup honey
Step by Step Instructions
1. Preheat and prep
Preheat your oven to 375°F. Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
2. Mix dry ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until evenly combined.
3. Prepare wet mixture
In a separate bowl, combine the mashed sweet potatoes, eggs, melted butter, honey, and buttermilk. Mix until completely smooth with no lumps.
4. Combine mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t worry if there are a few small lumps.
5. Bake the cornbread
Pour the batter into your prepared baking dish and smooth the top. Bake for 25-30 minutes, until golden brown and a toothpick comes out clean.
6. Make honey butter
While the cornbread bakes, beat the softened butter and honey together in a small bowl until light and fluffy.
7. Cool and serve
Let the cornbread cool for about 10 minutes before cutting. Serve warm with generous dollops of honey butter.
Variations to Try
Add some chopped pecans or walnuts to the batter for extra texture and flavor.
Try stirring in some mini marshmallows for an extra sweet version that kids absolutely love.
Add a pinch of cinnamon or nutmeg to the dry ingredients for warm spice notes.
For a savory twist, add some diced jalapeños and sharp cheddar cheese to the batter.
Make muffins instead by dividing the batter among lined muffin cups and baking for 18-20 minutes.
Serving Suggestions
This cornbread is perfect alongside chili, soup, or any hearty stew. The sweetness balances out spicy or savory main dishes beautifully.
It makes an excellent addition to holiday tables, especially Thanksgiving where it complements all the traditional flavors.
Try it for breakfast toasted with a little extra honey butter and a cup of coffee.
Serve it as dessert with vanilla ice cream and a drizzle of additional honey.
It’s also wonderful just on its own as an afternoon snack with a glass of cold milk.
Storage and Freezing
Store leftover cornbread covered at room temperature for up to 3 days. It actually stays more moist than regular cornbread thanks to the sweet potatoes.
For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months.
The honey butter keeps in the refrigerator for up to a week. Just let it come to room temperature before serving.
Reheat slices in the toaster or microwave for a few seconds to restore that fresh-from-the-oven taste.
Make Substitutions
Can I use canned sweet potatoes?
Fresh roasted sweet potatoes taste best, but canned sweet potatoes work fine. Just make sure to drain them well and mash until smooth.
What if I don’t have buttermilk?
Make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
Can I use whole wheat flour?
You can substitute up to half the all-purpose flour with whole wheat flour, but it will make the texture denser.
Is there a dairy-free version?
Use plant-based milk and vegan butter substitutes. The texture will be slightly different but still delicious.
Can I reduce the sugar?
The honey provides most of the sweetness, so you could reduce it slightly, but it won’t be as moist or flavorful.
Frequently Asked Questions
How do I know when the cornbread is done?
The top should be golden brown and spring back when lightly touched. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Can I make this ahead of time?
Yes! The cornbread actually tastes even better the next day as the flavors meld together. Just store it covered and reheat before serving.
What’s the best way to mash sweet potatoes?
Roast them whole at 400°F until tender, then scoop out the flesh and mash with a fork or potato masher until completely smooth.
Can I double this recipe?
Absolutely! Use two baking dishes or one very large pan. The baking time might need to be increased by 5-10 minutes.
Why is my cornbread crumbly?
This usually happens from overmixing the batter or overbaking. The sweet potatoes should help keep it moist, so check your oven temperature.
Can I use a cast iron skillet?
Yes! A 10-inch cast iron skillet works perfectly. Heat it in the oven while preheating, then carefully add the batter to the hot skillet for an extra crispy crust.
Prep Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 45 minutes | Servings: 8 | Calories: 320 per serving
Looks delicious