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Honey Butter Sweet Potato Cornbread

Honey butter sweet potato cornbread is a Southern-style skillet bake with a moist, tender crumb and caramelized golden edges. Sweet potato puree adds a soft, slightly sweet texture, then a glossy honey butter topping melts over warm slices.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: Southern American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
Cornbread batter
  • 1 cup sweet potato puree (roasted and mashed)
  • 2 eggs
  • 0.5 cup whole milk
  • 0.33 cup unsalted butter, melted
  • 3 tbsp honey
  • 1 tsp vanilla extract
Honey butter topping
  • 3 tbsp softened butter
  • 2 tbsp honey
  • 1 pinch cinnamon

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400F, then butter an 8-inch square pan or cast iron skillet.
  2. Whisk the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, cinnamon, and salt together until evenly combined.
Make batter
  1. Whisk the sweet potato puree, eggs, whole milk, melted butter, honey, and vanilla extract until smooth.
  2. Fold the wet mixture into the dry ingredients just until combined, stopping when no dry streaks remain.
Bake and finish
  1. Pour the batter into the prepared pan and bake for 25–30 minutes at 400F until golden and a toothpick comes out clean.
  2. While the cornbread is warm, brush generously with honey butter that’s made by whipping softened butter, honey, and a pinch of cinnamon together.

Notes

For the moistest crumb, bake only until a toothpick comes out clean and avoid overbaking for a dry texture. Store leftovers covered in the refrigerator for up to 4 days; rewarm in the microwave or in a 300F oven until just heated through. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge and rewarm. Swap option: use plant-based butter and lactose-free milk to keep the flavor close to the original.