I’ll be honest with you — this one started as a “use up the leftovers” kind of recipe. You know, the kind where you’ve got a bowl of mashed sweet potatoes sitting in the fridge, and you’re too stubborn to throw them out because you know there’s still something good in there.
It was one of those chilly afternoons where the oven almost feels like part of the heating system. I wanted something that smelled like home — not cookies, not cake, just… something warm, simple, a little sweet, a little savory. Cornbread felt right. And then I thought, why not sweet potatoes?
So I mashed them right in, added honey instead of sugar, melted some butter just enough to smell nutty, and whisked it all together. The batter looked like sunshine — that deep golden color that makes you smile even before you bake it.
When it came out of the oven, the edges were a little crisp, the middle soft, and the smell — oh man — it was unreal. Like Thanksgiving met a southern summer picnic. And then I made the honey butter, which honestly should be illegal. It’s just butter and honey, but the way it melts over warm cornbread? That’s the kind of thing that can fix a bad day.
I sat down with a big square of it, steam rising, honey butter sliding down the side, and just… breathed for a second. I think that’s what I love most about food like this. It’s not fancy, it’s not fussy, but it feels like care. Like a small, edible kind of kindness.
Ingredients
For the Cornbread:
- 1 cup mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ¼ cup honey
- ½ tsp salt
- 2 large eggs
- ½ cup melted butter
- 1 cup buttermilk
For the Honey Butter:
- ¼ cup honey
- ½ cup softened butter
Directions
- Preheat your oven to 375°F (190°C). Grease a baking dish — not perfectly, just enough so nothing sticks.
- Mix your dry ingredients: cornmeal, flour, baking powder, and salt.
- Mix your wet stuff in a bigger bowl: mashed sweet potatoes, eggs, melted butter, and buttermilk. Whisk it till smooth and a little fluffy.
- Combine the two — pour the dry into the wet, stir gently, just until it’s all mixed. Don’t beat it up. Cornbread likes to be left alone a little.
- Bake it for about 25–30 minutes, until the top’s golden and a toothpick comes out clean.
- While that’s baking, mix your honey and softened butter until it’s smooth and creamy.
- Serve it warm, with that honey butter melting right on top. It’s best when it’s still too hot to really hold properly, when the butter starts to drip down the sides.
Recipe FAQs
1. Can I use canned sweet potatoes?
Yep! Just drain them well and mash them up. Try to avoid ones packed in syrup though — it can make it too sweet.
2. What if I don’t have buttermilk?
No stress. Just add 1 tablespoon of lemon juice or vinegar to a cup of regular milk, stir, and let it sit for 5 minutes. Works perfectly.
3. Can I make it in a cast iron skillet instead of a baking dish?
Oh absolutely. In fact, it’s better that way. Heat the skillet with a bit of butter before pouring in the batter — you’ll get that crisp, golden crust everyone fights over.
4. Can I add anything else to it?
Sure. A handful of corn kernels, a pinch of cinnamon, or even some chopped jalapeños if you like that sweet-and-spicy combo. Make it yours.
5. How long does it keep?
A couple of days on the counter, covered, or up to a week in the fridge. But honestly? It’s best the day you make it — especially when it’s still warm and the honey butter’s just starting to melt.
If you make this, don’t rush through it. Let yourself enjoy the process — the smell of butter melting, the sound of the oven ticking as it warms up, the golden crust forming on top. It’s a simple kind of happiness, but it’s the real kind.
Honey Butter Sweet Potato Cornbread
4
servings30
minutes40
minutes300
kcalIngredients
*For the Cornbread:*
* 1 cup mashed sweet potatoes
* 1 cup yellow cornmeal
* 1 cup all-purpose flour
* 1 tbsp baking powder
* ¼ cup honey
* ½ tsp salt
* 2 large eggs
* ½ cup melted butter
* 1 cup buttermilk
*For the Honey Butter:*
* ¼ cup honey
* ½ cup softened butter
Directions
- *Preheat your oven* to 375°F (190°C). Grease a baking dish — not perfectly, just enough so nothing sticks.
- *Mix your dry ingredients*: cornmeal, flour, baking powder, and salt.
- *Mix your wet stuff* in a bigger bowl: mashed sweet potatoes, eggs, melted butter, and buttermilk. Whisk it till smooth and a little fluffy.
- *Combine the two* — pour the dry into the wet, stir gently, just until it’s all mixed. Don’t beat it up. Cornbread likes to be left alone a little.
- *Bake it* for about 25–30 minutes, until the top’s golden and a toothpick comes out clean.
- *While that’s baking*, mix your honey and softened butter until it’s smooth and creamy.
- *Serve it warm*, with that honey butter melting right on top. It’s best when it’s still too hot to really hold properly, when the butter starts to drip down the sides.
