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Soft Honey Butter Cornbread

Category: Treats That Make Everything Better

Soft, sweet potato cornbread topped with honey butter. Ready in 45 mins, serves 9, needs simple ingredients.
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Clare Recipes
Created By Lily Chen
Updated on Sun, 04 May 2025 12:19:33 GMT
Soft Honey Butter Cornbread Save
Soft Honey Butter Cornbread | lilicooks.com

Elevate plain cornbread to a cozy treat with our sweet potato version. The natural moisture and sweetness from roasted sweet potatoes pairs wonderfully with honey butter, creating an addictive side that'll make traditional cornbread a distant memory.

I first whipped this up for a neighborhood potluck, and now everyone asks me to bring it. Even folks who usually turn their nose up at cornbread can't get enough of this sweet potato and honey butter combo.

Key Ingredients

  • Sweet potatoes: Go for orange ones for the richest color and taste
  • Yellow cornmeal: Medium texture works best for the right consistency
  • Buttermilk: Adds a nice tang and makes it super tender
  • Honey: Try getting it locally for deeper flavor notes
  • Eggs: They hold everything together and add richness
  • Butter: Grab unsalted so you can control the taste better

Step-By-Step Guide

Get your oven hot at 375°F:
Meanwhile, coat your 8-inch baking dish completely with grease so nothing sticks.
Poke holes in your sweet potatoes and bake them until they're soft all the way through:
This typically needs about 45-60 minutes.
As they cook, mix your dry stuff together in a big bowl:
Skin and smash the cooked potatoes while they're still hot for best results:
Mix your mashed potatoes with room-temp buttermilk in another bowl until they're totally smooth:
Slowly add melted butter to your potato mix, then beat in the eggs one after another:
Make a hole in the middle of your dry ingredients and pour the wet stuff in:
Stir just enough to mix everything together - too much stirring will ruin the texture:
Dump the batter into your pan and level it out:
Pop it in the oven for 25-30 minutes, turn it halfway, and it's done when the edges turn golden and the middle bounces back:
Sweet Potato Cornbread with Honey Butter Fusion Save
Sweet Potato Cornbread with Honey Butter Fusion | lilicooks.com

My grandma always threw in extra sweet potatoes when making cornbread. I didn't get it back then, but now I do - they're what gives that super moist texture that has everyone coming back for seconds.

When To Cut

Don't rush to slice it - wait about 10-15 minutes after baking so it can firm up properly.

What To Eat With It

This goes amazingly well with a bowl of spicy chili or alongside some tasty barbecue dishes.

Keeping It Fresh

Pop your leftover cornbread in a sealed container and leave it on the counter to stay fresh.

Sweet potato cornbread Save
Sweet potato cornbread | lilicooks.com

I've tweaked this recipe countless times over the years and learned that patience pays off. Taking your time to properly cook the sweet potatoes and letting the cornbread cool a bit before digging in really makes all the difference in how it tastes and feels.

Recipe FAQs

→ Can this bread be prepared in advance?
Absolutely, you can bake it 2 days early. Keep it sealed at room temperature and reheat gently before eating.
→ Are canned sweet potatoes okay to use?
Yep, as long as they're drained and mashed, canned sweet potatoes are totally fine.
→ What if I don’t have buttermilk?
Just mix regular milk with a tablespoon of lemon juice or vinegar to make your own buttermilk.
→ How do I keep the honey butter fresh?
Put it in a sealed container in the fridge, and it’ll stay fresh for up to 2 weeks.
→ Can this cornbread go in the freezer?
Definitely. Wrap it tightly and freeze it for up to 3 months. Thaw it overnight and warm it up before eating.

Honey Butter Cornbread

Soft golden bread with sweet potato and a spread of honey butter, great for breakfast or brunch.

Preparation Time
15 min
Cooking Time
30 min
Overall Time
45 min
Created By: Lily Chen

Category: Sweet Stuff

Skill Level: Moderate

Cuisine Type: American

Output: 9 Serves

Dietary Options: Vegetarian

Ingredients

→ Cornbread

01 1 cup cornmeal
02 1/4 cup honey
03 1 cup mashed sweet potatoes (around 1 medium-sized sweet potato)
04 1/2 teaspoon salt
05 1 tablespoon baking powder
06 1/4 cup granulated sugar
07 1 cup all-purpose flour
08 1 cup buttermilk or regular milk
09 2 large eggs
10 1/4 cup melted unsalted butter

→ Honey Butter

11 1/4 cup honey
12 1/2 cup softened unsalted butter
13 Optional: 1/4 teaspoon salt

Steps

Step 01

Turn the oven on to 375°F (190°C). Lightly grease an 8-inch square pan or an iron skillet.

Step 02

Cook the sweet potato and mash it until smooth. Leave it to cool a little.

Step 03

Mix the cornmeal, flour, sugar, baking powder, and salt together in a big bowl.

Step 04

In another bowl, stir the mashed sweet potato, buttermilk, eggs, melted butter, and honey until blended.

Step 05

Add the wet mixture into the dry ingredients and mix gently. Don’t mix too much.

Step 06

Pour the batter into the greased pan, then bake for 25-30 minutes. Check if it’s done by inserting a toothpick—it should come out clean.

Step 07

While it’s baking, whip the softened butter, honey, and, if you’d like, a pinch of salt until it’s creamy.

Step 08

Once out of the oven, let it cool a little. Slice and serve warm with honey butter on top.

Required Tools

  • 8-inch square pan or iron skillet
  • Large bowls for mixing
  • Whisk
  • Toothpick

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Has dairy
  • Has eggs
  • Has gluten