Honey Butter Sweet Potato Cornbread Recipe – Moist & Flavorful

There’s something truly magical that happens when sweet potatoes meet cornbread. That beautiful golden hue, the subtle sweetness, and that comforting texture that just melts in your mouth. This honey butter sweet potato cornbread recipe takes all the cozy feelings of autumn and bakes them into one incredible loaf that will have your family begging for more.

Why This Sweet Potato Cornbread Stands Out

What makes this cornbread so special is the perfect balance of flavors and textures. The sweet potato adds incredible moisture and a beautiful natural sweetness that complements the cornmeal perfectly. But the real showstopper is that honey butter glaze we brush on top while the cornbread is still warm from the oven. It creates this glossy, caramelized crust that’s simply irresistible.

I’ve tested this recipe multiple times to get the proportions just right. The combination of fine cornmeal and all-purpose flour creates that perfect crumb texture that’s not too dense but still substantial enough to hold up to that glorious glaze. And using both granulated sugar and dark brown sugar gives it that complex sweetness that makes each bite so interesting.

Ingredients You’ll Need

Let’s talk about what goes into making this incredible honey butter sweet potato cornbread. I’ve included both weight measurements and volume measurements because I know everyone has different preferences when it comes to baking.

For the cornbread batter you’ll need 180 grams (1 1/2 cups) of fine cornmeal, 190 grams (1 1/2 cups) of all-purpose flour, 1/2 teaspoon of baking soda, 1 tablespoon of baking powder, and 1 teaspoon of fine kosher salt. For sweetness we use 100 grams (1/2 cup) of granulated sugar and 75 grams (1/3 cup packed) of dark brown sugar.

The wet ingredients include 75 grams (1/3 cup) of vegetable oil, 55 grams (1/4 cup) of melted unsalted butter, 2 large eggs, 470 grams of cooked sweet potato, 60 grams of sour cream, and 4 ounces of buttermilk. The sour cream and buttermilk combination is key for that tender crumb.

For the honey butter glaze that makes this cornbread truly special, you’ll need 110 grams (1/2 cup) of brown sugar, 170 grams (3/4 cup) of butter, 85 grams (1/4 cup) of honey, and 1/8 teaspoon of fine kosher salt.

Step by Step Instructions

Preparing Your Ingredients

First things first, you’ll want to make sure your sweet potato is properly cooked and mashed. I prefer roasting my sweet potatoes because it concentrates the flavor and reduces moisture content. Prick your sweet potato a few times with a fork, bake at 400°F for about 45-60 minutes until tender, then scoop out the flesh and mash it well. Let it cool slightly before using.

Next, gather all your ingredients and have them measured and ready to go. Baking is like chemistry, and having everything prepared makes the process so much smoother. Make sure your eggs are at room temperature, your butter is melted but not hot, and your buttermilk is measured out. This attention to preparation really pays off in the final texture of your cornbread.

Mixing the Batter

Now for our batter. In a large bowl, whisk together your dry ingredients the cornmeal, flour, baking soda, baking powder, salt, granulated sugar, and dark brown sugar. Make sure everything is well combined and there are no lumps of brown sugar remaining.

In a separate bowl, whisk together the wet ingredients vegetable oil, melted butter, eggs, mashed sweet potato, sour cream, and buttermilk. Whisk until everything is smooth and well incorporated. The sweet potato should be completely broken down and distributed evenly through the mixture.

Now, pour the wet ingredients into the dry ingredients and mix gently until just combined. Don’t overmix the batter that’s the secret to tender cornbread. A few lumps are perfectly fine. Overmixing develops gluten and can make your cornbread tough.

Pour the batter into a prepared 9×13 inch baking pan that you’ve either greased or lined with parchment paper. Smooth the top with a spatula and bake at 375°F for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

The Honey Butter Glaze

10 minutes before your cornbread is done baking, start making the honey butter glaze. In a small saucepan over medium heat, combine the brown sugar, butter, honey, and salt. Stir continuously until the butter is melted and the sugar has dissolved. Let it simmer gently for about 2-3 minutes until it thickens slightly. Remove from heat.

Take cornbread out of the oven when it’s golden brown and a toothpick comes out clean. While it’s still hot from the oven, use a pastry brush to generously brush the honey butter glaze all over the top surface. You’ll hear that satisfying sizzle as the glaze soaks into the warm cornbread.

Lastly, let the cornbread cool in the pan for at least 15-20 minutes before slicing. This resting time allows the glaze to set and the cornbread to firm up slightly, making it easier to cut clean slices.

Tips for Perfect Cornbread Every Time

Over the years, I’ve learned a few tricks that make all the difference in cornbread success. First, don’t skip the step of letting your cornbread cool before slicing. I know it’s tempting to dive right in, but that patience truly pays off with better texture.

Second, if you want an extra crispy top, you can broil the cornbread for the last minute of baking. Just watch it carefully because it can burn quickly. This gives you that beautiful crackly top that contrasts so nicely with the moist interior.

Third, feel free to customize this recipe to your taste. You could add a teaspoon of cinnamon to the dry ingredients for extra warmth, or fold in some toasted pecans or walnuts for crunch. Some people love adding a handful of corn kernels for texture too.

Serving Suggestions

This honey butter sweet potato cornbread is incredibly versatile. Of course, it’s perfect for breakfast with a pat of butter and a drizzle of extra honey. But it also makes an amazing side dish for holiday meals, particularly Thanksgiving where sweet potatoes are already a star.

Try serving it alongside chili or soup for a comforting meal. The sweetness of the cornbread balances beautifully with spicy or savory dishes. It’s also fantastic with roasted chicken or pork dishes where you want that sweet element to complement the savory main course.

For dessert, you could even serve it warm with a scoop of vanilla ice cream. The warm cornbread with cold ice cream and that caramel-like glaze is absolutely divine.

Storing and Reheating

This cornbread stores beautifully. Keep it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week, though I find it’s best enjoyed within the first few days.

To reheat, I recommend warming slices in a 350°F oven for about 10 minutes. This helps restore that fresh-from-the-oven texture much better than microwaving. If you do microwave, do it in short bursts and consider adding a tiny pat of butter to keep it moist.

You can also freeze this cornbread successfully. Wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature and then reheat as described above.

Final Thoughts

This honey butter sweet potato cornbread has become a staple in my household, especially during the cooler months. There’s just something so comforting about that combination of flavors and textures. The way the sweet potato makes it incredibly moist, the cornmeal gives it that classic gritty texture we all love, and that honey butter glaze adds that final touch of sweetness that makes it truly special.

I hope this recipe brings as much joy to your kitchen as it has to mine. Whether you’re making it for a special occasion or just because, it’s guaranteed to fill your home with the most incredible aroma and your table with happy faces. Happy baking!