Sweet Potato Cornbread with Honey Butter

I never thought I’d mess with my family’s cornbread recipe until that day I had leftover sweet potatoes. Now, this version has become our new tradition. Here’s my kitchen-tested recipe that’ll give you that perfect balance of sweet, savory, and incredibly moist cornbread.

Ingredients

In the bowl:

• 1½ cups yellow cornmeal
• 1½ cups all-purpose flour
• 1 cup mashed sweet potato (about 1 large potato)
• 1 cup buttermilk
• ½ cup honey (I use local wildflower honey)
• ½ cup butter, melted and cooled
• 2 large eggs, room temp
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg

For that amazing honey butter:

• ½ cup soft butter
• ¼ cup honey
• Pinch of sea salt

Let’s Make It

1. Start with those sweet potatoes. Peel and cube one large potato. Boil it until fork-tender – usually takes about 15 minutes. Drain well and mash until smooth. Let it cool while you prep everything else.
2. Here’s my favorite trick: Crank your oven to 375°F and throw your cast iron skillet in there while it heats up. This gives you that amazing crispy crust that makes everyone fight over the corner pieces.
3. While that’s happening, grab your biggest bowl. Mix your cornmeal, flour, baking powder, salt, and spices. Get rid of any lumps – nobody wants those surprises.
4. Mix your wet ingredients in another bowl – the cooled sweet potato, buttermilk, honey, melted butter (not too hot!), eggs, and vanilla. I usually mix this by hand; you want it smooth but not overworked.
5. Now comes the important part: Pour your wet ingredients into the dry ones. Fold them together gently – just until you don’t see any dry flour. Resist the urge to keep mixing!
6. Pull out that hot skillet (careful!), pour in your batter (listen for that sizzle), and get it in the oven.
7. Bake for about 30-35 minutes. You want the top golden brown and a toothpick to come out clean when you poke the middle.

Things I’ve Learned The Hard Way

• Don’t skip bringing your ingredients to room temp
• That preheated skillet isn’t optional – it makes all the difference
• Let it cool for 10 minutes before cutting (I know it’s hard)
• Store it wrapped in foil, not plastic wrap

Making It Your Own

Got dietary needs? Here’s what works:

• Gluten-free? Use a 1:1 GF flour blend
• Dairy-free? Coconut oil works great instead of butter
• Like it spicy? Add some diced jalapeños

Common Questions I Get

“Can I use canned sweet potatoes?” Sure can. Drain them really well first.

“Why did mine turn out dry?” Usually means it was overbaked or overmixed. Keep an eye on that timer!

“How long does it keep?” Counter: 2 days max Fridge: About a week Freezer: 3 months if wrapped well

Serve this warm with a thick smear of that honey butter. It’s perfect with chili, alongside barbecue, or honestly, just by itself for breakfast (I won’t tell).

Hope this becomes a favorite in your kitchen like it has in mine!