I discovered this recipe by complete accident when I had leftover sweet potatoes from Thanksgiving and a craving for cornbread. What started as me just trying to use up ingredients turned into the most requested side dish at every family gathering.
The sweet potatoes make this cornbread incredibly moist and add this beautiful golden color that makes it look like it came from a fancy bakery. But it’s the honey butter that really sends it over the top – it melts right into the warm cornbread and creates the most incredible flavor combination.
My husband now specifically asks me to make sweet potatoes just so we’ll have leftovers for this cornbread. That’s saying something because he’s not usually one to plan ahead for dessert.
Why You’ll Love This Recipe
This isn’t your typical dry, crumbly cornbread that needs a glass of milk to wash it down. The sweet potatoes keep it incredibly moist and tender, almost like a cake.
The sweetness is perfectly balanced. It’s sweet enough to feel like a treat but not so sweet that you can’t serve it alongside savory dishes.
That honey butter is absolutely magical. It’s so simple to make but tastes like something you’d get at an upscale restaurant.
Perfect for holidays, potlucks, or any time you want to bring something that’ll have people asking for the recipe. I’ve never served this without getting compliments.
The leftovers are amazing too. Toasted the next morning with a little extra honey butter makes the most incredible breakfast.
Recipe Tips for Success
Make sure your sweet potatoes are completely smooth when you mash them. Any lumps will show up in the finished cornbread.
Don’t overmix the batter once you add the wet ingredients to the dry. Just stir until everything is combined. Overmixing makes cornbread tough.
Use a metal baking pan if you have one. It conducts heat better and gives you a nice golden crust on the bottom.
Let the cornbread cool for at least 10 minutes before cutting. It needs time to set up properly or it’ll fall apart when you slice it.
Make the honey butter while the cornbread is still warm so it melts perfectly when you spread it on.
What You’ll Need
For the Cornbread:
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup mashed sweet potatoes
• 2 large eggs
• 1/2 cup melted butter
• 1/4 cup honey
• 1 cup buttermilk
For the Honey Butter:
• 1/2 cup softened butter
• 1/4 cup honey
Step by Step Instructions
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