Honey Butter Sweet Potato Cornbread That Breaks the Internet (and Your Self-Control)

This isn’t your grandma’s cornbread. It’s richer, louder, and unapologetically irresistible—like cornbread that just got a glow-up on a cooking show and never looked back. Imagine fluffy sweet potato mash baked into golden cornbread, then soaked in a glossy honey butter drizzle that melts into every crumb.

One slice becomes three, and suddenly you’re negotiating with yourself like it’s a hostage situation. Bake it for brunch, bring it to a potluck, or hoard it for late-night snacking—I’m not judging.

What Makes This Recipe So Good

This cornbread hits the sweet-savory balance like a pro. The sweet potatoes add natural moisture and a velvety texture you can’t fake with oil alone.

The honey butter? It soaks in and creates that sticky-top, tender-center magic you only get in great Southern baking.

There’s also structure: a crunchy edge, a tender crumb, and big flavor from warm spices and browned butter. And it reheats like a dream, so your leftovers are just as hype as Day 1.

FYI, this is the skillet cornbread that converts cornbread skeptics.

Shopping List – Ingredients

Sweet potatoes – 1 cup mashed (about 1 large or 2 small)
Unsalted butter – 1/2 cup (1 stick), plus 2 tablespoons for the pan
Honey – 1/3 cup, plus extra for drizzling
Brown sugar – 1/4 cup (light or dark)
Eggs – 2 large
Buttermilk – 3/4 cup (or whole milk + 2 teaspoons lemon juice as a sub)
Vanilla extract – 1 teaspoon
Fine cornmeal – 1 cup (yellow preferred)
All-purpose flour – 3/4 cup
Baking powder – 2 teaspoons
Baking soda – 1/2 teaspoon
Salt – 3/4 teaspoon
Ground cinnamon – 1/2 teaspoon
Ground nutmeg – 1/4 teaspoon
Optional add-ins – 1/2 cup corn kernels, chopped pecans, or jalapeños
For the Honey Butter – 4 tablespoons softened unsalted butter + 2 to 3 tablespoons honey + pinch of flaky salt

Instructions

Cook the sweet potato: Roast, microwave, or steam until soft. Mash until smooth and measure 1 cup. Let it cool slightly so it doesn’t scramble your eggs later.
Preheat and prep: Heat oven to 400°F (204°C).
Place a 10-inch cast-iron skillet in the oven to preheat. If using a pan, grease a 9×9-inch baking pan generously.
Brown the butter (optional, but worth it): Melt 1/2 cup butter in a saucepan over medium heat. Cook until it smells nutty and turns amber with brown bits at the bottom.
Cool 5 minutes.
Mix the wet ingredients: In a bowl, whisk mashed sweet potato, honey, brown sugar, eggs, buttermilk, vanilla, and the browned butter.
Mix the dry ingredients: In a separate bowl, combine cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine: Pour dry into wet and fold until just combined. Don’t overmix. If adding corn, nuts, or jalapeños, fold them in now.
Skillet sizzle: Carefully remove hot skillet.
Add 2 tablespoons butter to the pan to melt and coat. Pour in the batter; it should sizzle at the edges like applause.
Bake: 18–24 minutes, until the top is golden and a toothpick comes out with a few moist crumbs. Don’t bake it to death.
Make the honey butter: Stir together softened butter, honey, and a pinch of flaky salt until smooth and glossy.
Glaze and rest: While warm, brush or spread half the honey butter on top.
Let it rest 10 minutes to set. Serve with extra honey butter and a drizzle of honey if you’re feeling extra.

Storage Instructions

Room temperature: Keep tightly wrapped for up to 2 days. Best texture if you rewarm slices briefly.
Refrigerator: Store in an airtight container for up to 5 days.
Reheat in a 300°F oven for 8–10 minutes or microwave 15–20 seconds.
Freezer: Wrap individual slices, then place in a freezer bag up to 2 months. Thaw overnight in the fridge or reheat from frozen at 325°F for 12–15 minutes.
Honey butter: Refrigerate leftovers up to 2 weeks; bring to room temp before spreading.

Benefits of This Recipe

Moist without being greasy: Sweet potato and buttermilk team up for tender crumbs without oil overload.
Nutrient bonus: Sweet potatoes add fiber, beta-carotene, and subtle sweetness—your taste buds win, and so does your body (a little).
Flexible: Works in a skillet or baking pan, plain or loaded with mix-ins.
Make-ahead friendly: Stays soft for days and reheats like it was baked fresh.
Company-worthy: That glossy honey butter finish screams “I know what I’m doing.”

Avoid These Mistakes

Overmixing the batter: Stir just until combined. Tough cornbread is a crime.
Skipping the preheated skillet: That initial sizzle creates crispy edges—the best part, IMO.
Using cold ingredients: Cold sweet potato or buttermilk can seize the butter and mess with texture.
Room temp is your friend.
Overbaking: Pull it when there are moist crumbs on a tester. Dry cornbread will haunt your dreams.
Forgetting the salt in the honey butter: A tiny pinch makes the sweetness pop.

Recipe Variations

Maple Pecan: Swap honey for maple syrup and fold in 1/2 cup chopped toasted pecans. Finish with maple butter.
Jalapeño Cheddar: Add 1/2 cup shredded sharp cheddar and 1 diced jalapeño.
Use chili honey for the butter if you’re bold.
Brown Butter Sage: Infuse the browned butter with a few sage leaves, discard leaves, and proceed. Earthy, cozy, and kind of fancy.
Gluten-Free: Replace flour with a 1:1 gluten-free baking blend. Check that your cornmeal is certified GF.
Dairy-Free: Use vegan butter and almond milk soured with lemon juice.
Texture stays surprisingly plush.
Extra Corny: Fold in 1/2 to 3/4 cup thawed frozen corn for juicy pops in every bite.

FAQ

Can I use canned sweet potatoes?

Yes, just drain them well and mash until smooth. Skip any syrup-packed variety or rinse lightly to avoid overly sweet results.

Do I need a cast-iron skillet?

No, but it’s ideal for crispy edges. A 9×9-inch metal pan works too; add a minute or two to the bake time and keep an eye on the top.

Can I reduce the sugar?

Absolutely.

Drop the brown sugar to 2 tablespoons and keep the honey as-is for balance. The sweet potato still provides natural sweetness.

How do I make it more savory?

Cut honey to 2 tablespoons, omit cinnamon and nutmeg, add 1/2 teaspoon smoked paprika, and fold in cheddar and scallions. Serve with salted butter instead of honey butter.

Why is my cornbread crumbly?

Likely too much cornmeal or overbaking.

Measure accurately, don’t overmix, and pull it when a tester has moist crumbs. A little extra buttermilk can help next time.

Can I double the recipe?

Yes. Use a 12-inch skillet or a 9×13 pan and bake 25–32 minutes.

Rotate the pan halfway for even browning.

Final Thoughts

Honey Butter Sweet Potato Cornbread is that rare “everyone’s favorite” side that moonlights as dessert. It’s plush, fragrant, and dangerously snackable—like a hug with crisp edges. Bake it once and you’ll start inventing excuses to make it again, because Tuesday qualifies as a special occasion, right?

Keep a jar of honey butter ready, stash a few slices in the freezer for emergencies, and prepare for the “Can I get that recipe?” texts.

You’ve been warned.