This is one of those cozy, crave-it-all-season recipes.
It’s soft, just sweet enough, and has the rich buttery flavor that makes you want a second piece right away.
I love making this on weekends or for holiday meals when I want something a little more special than regular cornbread.
The mashed sweet potato makes it extra moist, and the honey butter takes it totally over the top.
If you’re looking for a cornbread that feels like a treat—this is it.
Why I Love This Recipe
There’s something magical about the mix of honey, butter, and sweet potato. It hits every note—comforting, just sweet enough, and so satisfying. This version of cornbread never lasts long in my house.
- Extra moist and fluffy thanks to mashed sweet potatoes
- Naturally sweet—no need to overload with sugar
- Easy to make, one bowl, no mixer
- Tastes amazing warm with a smear of butter or a drizzle of honey
Servings and Cook Time
Makes: 9 slices
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
What You’ll Need
- 1 cup mashed sweet potato (about 1 medium sweet potato, roasted or steamed)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 large eggs
- 1/3 cup melted unsalted butter
- 1/3 cup honey
- 1 cup buttermilk
- 2 tbsp unsalted butter (for honey butter topping)
- 1 tbsp honey (for honey butter topping)
Pro Tips
- Roast the sweet potato the day before to save time. It makes the mash sweeter and more flavorful.
- Don’t overmix the batter or your cornbread will be tough—just stir until everything’s combined.
- Let it cool for 10 minutes before slicing to keep it from falling apart.
- Use real buttermilk if you can; it gives the best rise and flavor.
- The honey butter topping is a must—don’t skip it!
Tools Required
- Mixing bowl
- Whisk
- Rubber spatula
- 8×8 square baking dish
- Parchment paper
- Small saucepan
- Measuring cups and spoons
Substitutions and Variations
- Use whole wheat flour for more fiber
- Swap maple syrup for honey
- Use Greek yogurt thinned with milk instead of buttermilk
- Add chopped pecans or corn kernels for texture
Make Ahead Tips
- Roast and mash the sweet potato up to 3 days in advance and store in the fridge
- You can bake the whole cornbread a day ahead and gently reheat before serving
- Mix dry ingredients the night before to save time
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F. Line an 8×8 baking dish with parchment paper.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon.
Step 3: Mix Wet Ingredients
In a separate bowl, combine 1 cup mashed sweet potato, 2 large eggs, 1/3 cup melted butter, 1/3 cup honey, and 1 cup buttermilk. Whisk until smooth.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture together until just combined.
Step 5: Pour and Bake
Pour the batter into the prepared 8×8 pan and smooth the top. Bake for 25 minutes or until the top is golden and a toothpick comes out clean.
Step 6: Make Honey Butter Topping
While the cornbread bakes, melt 2 tbsp butter and stir in 1 tbsp honey in a small saucepan until combined.
Step 7: Brush with Honey Butter
Remove cornbread from oven and immediately brush the top with honey butter while still warm.
Step 8: Cool and Slice
Let the cornbread cool for 10 minutes, then slice and serve warm.
Leftovers and Storage
Store leftover cornbread in an airtight container at room temp for up to 2 days, or in the fridge for 5 days. Reheat in the microwave or oven. It also freezes great for up to 2 months—wrap slices individually.
Why This Recipe Works (Quick Science)
Sweet potato adds moisture and natural sweetness while acting as a binder like eggs. The buttermilk’s acidity reacts with the baking soda to give it a good lift, making the crumb extra tender. Honey adds sweetness and helps the crust caramelize slightly.
Common Mistakes
- Using cold ingredients: this can keep the batter from mixing evenly
- Overmixing the batter: makes it dense, not fluffy
- Not checking doneness: it should spring back lightly and pass the toothpick test
What to Serve With
- Chili
- Fried or baked chicken
- BBQ pulled pork
- A big green salad
- Roasted veggies
FAQ
Can I use canned sweet potato?
Yes, just make sure it’s plain mashed sweet potato, not pie filling.
Can I make it without honey?
You can use maple syrup instead—it works great.
Can I double the recipe?
Yes, double all ingredients and bake in a 9×13 pan for 30–35 minutes.
Do I have to use buttermilk?
If you don’t have it, mix 1 cup milk with 1 tbsp vinegar or lemon juice and let sit 5 minutes.
