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Sweet Potato Honey Cornbread

Sweet potato honey cornbread sliced in cast iron skillet with honey butter on top
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This delicious cornbread combines the natural sweetness of mashed sweet potatoes with traditional cornmeal for incredible moisture and flavor. Perfect balance of sweet and savory notes.

Ingredients

Scale
  • 1 cup mashed sweet potatoes (about 1 medium sweet potato)
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or regular milk)
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1/4 cup honey
  • 1/2 cup unsalted butter, softened (for honey butter)
  • 1/4 cup honey (for honey butter)
  • 1/4 teaspoon salt, optional (for honey butter)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease an 8-inch square baking dish or a cast-iron skillet.
  2. Cook the sweet potato until tender. Mash until smooth and set aside to cool slightly.
  3. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  4. In a separate bowl, mix together the mashed sweet potatoes, buttermilk, melted butter, eggs, and honey until well combined.
  5. Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
  6. Pour the batter into the prepared baking dish or skillet and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cornbread is baking, beat together the softened butter, honey, and salt (if using) in a small bowl until smooth and creamy.
  8. Once the cornbread is done, remove it from the oven and let it cool slightly. Serve warm, topped with honey butter.

Notes

  • Use freshly mashed sweet potatoes for best flavor and texture. Room temperature eggs and buttermilk blend more smoothly.
  • Cast-iron skillet creates the most beautiful golden crust, but an 8-inch square baking dish works wonderfully too.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Freezes well for up to 3 months.

Nutrition

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