Sweet Potato Cornbread with Honey Butter Bliss

Introduction

Sweet potato cornbread isn’t just cornbread with a twist—it’s an upgrade. It’s the kind of recipe that feels like fall wrapped in a warm blanket, but you can eat it any time of year and still feel that cozy, deep-down comfort. The sweet potatoes bring this natural sweetness and moisture that turn a simple pan of cornbread into something richer, softer, and honestly more soulful. Add a dollop of warm honey butter melting into each slice, and suddenly you’ve got something that tastes like it belongs at every family dinner—from weeknights to holidays.

This version leans into the earthy sweetness of mashed sweet potatoes while keeping that classic cornbread grit and golden crumb. It’s rustic, hearty, and feels like something passed down through generations—even if you just learned about it five minutes ago. Whether you grew up on skillet cornbread or boxed mix, this recipe bridges the old and the new.

It’s perfect with chili, roasted chicken, BBQ, or just on its own when you want a warm, satisfying bite of something special. Sweet Potato Cornbread with Honey Butter Bliss is the kind of dish that gets people talking at the table, asking for seconds, and inevitably requesting the recipe. And that honey butter? It’s the final touch that makes each slice taste like it was designed to make your day a little better.

Why You’ll Love This Recipe

• Moist and tender – Sweet potatoes keep the crumb soft and rich
• Naturally sweet – No need for too much added sugar
• Perfectly balanced – Earthy, sweet, buttery, and lightly crisp on the edges
• Gorgeous color – Warm, golden-orange slices that look as good as they taste
• Honey butter bliss – The finishing touch that melts into every bite
• Family-friendly – Everyone loves it, even picky eaters

Ingredients

For the Sweet Potato Cornbread

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar (optional—adjust to taste)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup mashed cooked sweet potatoes
• 1 cup milk
• 2 large eggs
• 1/3 cup melted butter or vegetable oil
• 2 tbsp vegetable oil (for heating the skillet)

For the Honey Butter Bliss

• 1/2 cup softened unsalted butter
• 3 tbsp honey
• Pinch of cinnamon (optional)

Instructions/Method

1. Preheat your oven and skillet: Heat oven to 425°F (220°C). Place a 9-inch cast-iron skillet inside to heat for about 10 minutes.
2. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar (if using), baking powder, and salt.
3. Prepare the sweet potato mixture: In another bowl, whisk mashed sweet potatoes, milk, eggs, and melted butter or oil until smooth.
4. Combine wet and dry: Pour the sweet potato mixture into the dry ingredients and stir just until combined. Do not overmix.
5. Heat the skillet: Carefully remove the hot skillet from the oven. Add 2 tablespoons of oil and swirl to coat.
6. Pour the batter: Add the cornbread batter to the skillet—it should sizzle when it hits the hot oil.
7. Bake: Bake for 22–26 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Make the honey butter: Mix softened butter, honey, and cinnamon (if using) until smooth.
9. Serve: Let the cornbread cool for at least 5 minutes. Slice, slather with honey butter, and enjoy.

Tips & Variations

• Boost the sweetness: Add 1–2 tablespoons of maple syrup to the batter.
• Add spices: Cinnamon, nutmeg, or pumpkin spice works beautifully.
• Texture twist: Fold in 1/2 cup corn kernels.
• Make it savory: Skip the sugar and add sliced green onions or grated cheddar.

Note

Use well-mashed sweet potatoes for the smoothest crumb. Small chunks are fine but may affect texture slightly.

Serving Suggestions

• Serve warm with honey butter melting into each slice.
• Perfect with chili, roasted meats, BBQ dishes, or soups.
• Great as a breakfast bread with eggs and bacon.
• Works well as a holiday side dish.

Nutrition Information (Per Slice)

• Calories: 235
• Protein: 4g
• Carbohydrates: 29g
• Fat: 11g
• Fiber: 3g
• Sugar: 9g
• Sodium: 240mg

User Reviews/Comments

Angela R. – “This is my new favorite cornbread recipe. Sweet, tender, and the honey butter is unreal.”

Devon S. – “Made it with BBQ chicken and everyone raved. Sweet potatoes belong in cornbread now.”

Maria P. – “Perfect balance of sweet and savory. I doubled the honey butter—no regrets.”

FAQs

Can I use canned sweet potatoes?
Yes, just drain well and mash. They tend to be sweeter, so reduce added sugar.

Can I make this dairy-free?
Use plant-based milk and vegan butter. The texture will still be soft and moist.

Can I bake without a cast-iron skillet?
Yes, use a greased 9-inch baking dish. The crust won’t be quite as crispy.

Can I freeze cornbread?
Absolutely. Let it cool completely, wrap tightly, and freeze for up to 3 months.

Is this more like cake or cornbread?
It’s somewhere in the middle—firm enough to slice, tender enough to feel indulgent.

Conclusion

Sweet Potato Cornbread with Honey Butter Bliss is the warm, comforting, deeply flavorful side dish you didn’t know you needed. The sweet potatoes bring moisture and depth, while the honey butter adds that final swipe of luxury. It’s simple, homey, and satisfying—everything great cornbread should be and more.

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