Name: Sweet Potato Cornbread : A Cozy Country-Style Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup (125g) all-purpose flour; 1 cup (150g) yellow cornmeal; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¾ cup (175g) mashed sweet potatoes (fresh or canned); ½ cup (113g) unsalted butter, melted; ½ cup (100g) brown sugar; ¼ cup (60ml) honey; 2 large eggs; ½ cup (120ml) buttermilk; 1 teaspoon vanilla extract; ½ cup (113g) unsalted butter, softened; 2 tablespoons honey; ½ teaspoon ground cinnamon; Pinch of salt

If you’re looking for a flavored cornbread recipe that’s rich, moist, and full of warm, comforting flavors, this sweet potato cornbread with honey butter is the perfect choice. Combining the natural sweetness of sweet potatoes with the classic texture of cornbread, this amazing cornbread recipe is a delicious twist on a Southern favorite.

Perfect as a side dish for family dinners, holiday feasts, or even as a sweet treat on its own, this cornbread sweet potato recipe is easy to make and pairs beautifully with cinnamon honey butter. Whether you’re searching for country-style recipes, easy canned sweet potato recipes, or a honey butter sweet pecan bread, this cornbread will satisfy every craving!

Why You’ll Love This Sweet Potato Cornbread

Moist & Flavorful – The sweet potato adds incredible moisture and a slight sweetness.
Perfectly Balanced – A blend of honey, cinnamon, and warm spices makes it irresistible.
Great for Any Occasion – Enjoy it for breakfast, as a snack, or as a side dish.
Easy to Make – Simple ingredients, quick preparation, and no fancy equipment needed.
Pairs with Cinnamon Honey Butter – A creamy, sweet, and spiced spread that melts right in!

Ingredients for Sweet Potato Cornbread

For the Cornbread:

1 cup (125g) all-purpose flour
1 cup (150g) yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ cup (175g) mashed sweet potatoes (fresh or canned)
½ cup (113g) unsalted butter, melted
½ cup (100g) brown sugar
¼ cup (60ml) honey
2 large eggs
½ cup (120ml) buttermilk
1 teaspoon vanilla extract

For the Cinnamon Honey Butter:

½ cup (113g) unsalted butter, softened
2 tablespoons honey
½ teaspoon ground cinnamon
Pinch of salt

Kitchen Equipment Needed

To make this corn sweet potato recipe, you’ll need:

Mixing bowls
Whisk
Hand mixer or stand mixer
9-inch baking dish or cast-iron skillet
Measuring cups and spoons
Spatula

Step-by-Step Instructions to Make Sweet Potato Cornbread

Step 1: Preheat & Prepare the Pan

Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish or cast-iron skillet with butter or non-stick spray.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 3: Prepare the Wet Ingredients

In another bowl, mix mashed sweet potatoes, melted butter, brown sugar, honey, eggs, buttermilk, and vanilla extract until well combined.

Step 4: Combine Everything

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Step 5: Bake the Cornbread

Pour the batter into the prepared dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Make the Cinnamon Honey Butter

While the cornbread bakes, mix butter, honey, cinnamon, and a pinch of salt in a small bowl until smooth and creamy.

Step 7: Cool & Serve

Let the cornbread cool for 10 minutes, then slice and serve warm with a generous spread of cinnamon honey butter.

Expert Tips for the Best Sweet Potato Cornbread

Use fresh or canned sweet potatoes – If using canned, make sure they’re drained and mashed.
Don’t overmix the batter – This keeps the cornbread soft and tender.
Use a cast-iron skillet – This gives a crispy, golden crust.
For extra texture – Add chopped pecans or walnuts to the batter.

Fun Variations of Sweet Potato Cornbread

Spicy Version – Add ½ teaspoon cayenne pepper for a sweet-heat balance.
Pecan Crunch – Fold in ½ cup chopped pecans for a nutty twist.
Maple Glaze – Drizzle with maple syrup instead of honey butter.

How to Store & Keep Your Cornbread Fresh

Room Temperature – Store in an airtight container for up to 2 days.
Refrigerate – Keep in the fridge for up to 5 days.
Freeze – Wrap tightly and freeze for up to 3 months.

Serving Ideas and Presentation Tips

Serve with cinnamon honey butter for extra indulgence.
Pair with a warm cup of tea, coffee, or spiced cider.
Serve alongside chili, barbecue, or roasted vegetables.

Common Mistakes to Avoid When Making Sweet Potato Cornbread

Using cold ingredients – Room-temperature ingredients blend better for a smooth batter.
Skipping the buttermilk – It helps create a soft, tender texture.
Not greasing the pan well – A well-greased pan prevents sticking and ensures easy removal.

Pairing Ideas: What to Serve with Sweet Potato Cornbread

Savory Pairing: Goes great with Southern-style chili, stews, or soups.
Sweet Pairing: Enjoy with maple syrup, whipped cream, or jam.
Holiday Meal: Serve with Thanksgiving turkey or glazed ham for a festive side.

FAQ Section

1. Can I make this cornbread gluten-free?
Yes! Substitute the all-purpose flour with gluten-free all-purpose flour.

2. Can I use canned sweet potatoes?
Yes! Drain them well, mash, and use as directed.

3. How do I reheat leftover cornbread?
Warm in the oven at 300°F (150°C) for 5-7 minutes or microwave for 15 seconds.

Final Thoughts and Call to Action

This sweet potato cornbread with honey butter is the ultimate country-style recipe—moist, flavorful, and perfectly spiced. Whether you’re making it as a side dish, a snack, or a holiday treat, this cornbread sweet potato recipe will become a new favorite in your home.

Try this amazing cornbread recipe today and let us know how it turned out! Share your creations on social media and subscribe for more corn sweet potato recipes and Southern-inspired dishes!