That title already sounds like a hug 🧡🍯 Here’s a cozy, from-scratch Honey Butter Sweet Potato Cornbread that’s moist, lightly sweet, and perfect with chili, fried chicken, or just a cup of tea.
Honey Butter Sweet Potato Cornbread
A Slice of Comfort
Serves
9–12 slices
Prep: 15 minutes
Bake: 25–30 minutes
Ingredients
Sweet Potato Cornbread
- 1 cup mashed sweet potato (roasted or boiled, cooled)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional but lovely)
- 2 large eggs
- ½ cup milk or buttermilk
- ⅓ cup honey
- ¼ cup melted butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
Honey Butter (Optional but Highly Recommended)
- ½ cup unsalted butter, softened
- 2–3 tablespoons honey
- Pinch of salt
Instructions
1. Prep
- Preheat oven to 375°F (190°C).
- Grease an 8×8-inch pan or cast-iron skillet.
2. Mix dry ingredients
In a bowl, whisk together:
- Cornmeal
- Flour
- Baking powder
- Salt
- Cinnamon
3. Mix wet ingredients
In another bowl, whisk:
- Mashed sweet potato
- Eggs
- Milk
- Honey
- Melted butter
- Brown sugar
- Vanilla
4. Combine
- Add dry ingredients to wet.
- Stir just until combined (don’t overmix).
5. Bake
- Pour batter into prepared pan.
- Bake 25–30 minutes, until:
- Top is golden
- Toothpick comes out clean
6. Make the honey butter
- Whip butter, honey, and salt until smooth and fluffy.
7. Serve
- Let cornbread cool 10 minutes.
- Slice and serve warm with honey butter melting on top.
Tips for Extra Comfort
- Roast sweet potatoes for deeper flavor.
- Use buttermilk for extra tenderness.
- Drizzle warm cornbread with extra honey if you like it sweeter.
Variations
- Savory version: add shredded cheddar + chopped herbs
- Spiced: add nutmeg or pumpkin spice
- Muffins: bake 18–20 minutes
This cornbread is the kind people ask about after the first bite.
Want a Southern-style version, gluten-free swap, or skillet-only method?