Warm, buttery, and delicately sweet, this Maple Honey Butter Sweet Potato Cornbread brings together the best of fall baking — fluffy cornbread, creamy mashed sweet potatoes, and the irresistible aroma of honey and maple syrup. Each bite is moist and tender, with a touch of caramelized sweetness that melts in your mouth.
This isn’t your average cornbread — it’s soft, rich, and flavorful enough to serve as dessert, yet balanced enough to complement savory dishes like chili, roasted turkey, or barbecued ribs. The mashed sweet potatoes add incredible texture and color, while the maple honey butter topping creates a glossy golden crust that’s simply unforgettable.
Whether you serve it warm with a drizzle of extra honey or pair it with a cozy fall dinner, this cornbread will instantly become your new seasonal favorite.
Why You’ll Love This Maple Honey Butter Sweet Potato Cornbread
You’ll love this cornbread because it’s perfectly moist, warmly spiced, and full of natural sweetness. The combination of mashed sweet potatoes, honey, and maple gives it a rich flavor that’s comforting without being heavy.
Additionally, it’s simple to make — no mixer required, just a few bowls and basic ingredients. It’s also a great way to use up leftover baked or mashed sweet potatoes.
Furthermore, the maple honey butter glaze takes it to another level, adding shine and a melt-in-your-mouth sweetness that makes every bite taste bakery-quality.
Why You Should Try This Recipe
If you love cornbread but find most versions too dry, this recipe is a game changer. The sweet potatoes keep it soft and tender, while the honey butter gives it a luscious, slightly sticky finish.
Moreover, it’s incredibly versatile. You can serve it alongside savory main dishes, enjoy it as a sweet snack, or even top it with whipped cream for a dessert-style twist.
This cornbread also makes a beautiful addition to Thanksgiving or Christmas tables — its deep golden color and inviting aroma are guaranteed to impress guests.
Ingredients You’ll Need
For the Cornbread
- 1 cup mashed sweet potatoes (about 1 medium potato, cooked and mashed)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional, for warmth)
- ⅓ cup brown sugar
- 2 large eggs
- ¾ cup buttermilk (or milk + 1 tsp lemon juice)
- ⅓ cup unsalted butter, melted and slightly cooled
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
For the Maple Honey Butter Glaze
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon pure maple syrup
- Pinch of sea salt
How to Make Maple Honey Butter Sweet Potato Cornbread (Step-by-Step)
1. Prepare the Sweet Potatoes
Start by baking or boiling a medium sweet potato until tender. Once cooked, mash it until completely smooth and set aside to cool slightly.
2. Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking pan and set it aside.
3. Mix the Dry Ingredients
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and brown sugar until evenly combined.
4. Combine the Wet Ingredients
In another bowl, whisk together mashed sweet potatoes, eggs, buttermilk, melted butter, honey, and vanilla extract. Mix until smooth and creamy.
5. Combine and Mix
Pour the wet mixture into the dry ingredients. Stir gently until just combined — do not overmix, or the cornbread may become dense. The batter should be thick but pourable.
6. Bake the Cornbread
Pour the batter into the prepared skillet or pan, smoothing the top evenly. Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Make the Maple Honey Butter Glaze
While the cornbread bakes, melt butter in a small saucepan over low heat. Add honey, maple syrup, and a pinch of salt. Stir until smooth and glossy.
8. Glaze and Serve
As soon as the cornbread comes out of the oven, brush the warm glaze generously over the top. Let it cool for 10 minutes before slicing. Serve warm with extra butter or honey on the side.
10 Tips for the Best Maple Honey Butter Sweet Potato Cornbread
- Use fresh mashed sweet potatoes for the best texture and flavor.
- Don’t overmix once wet and dry ingredients are combined.
- Bake in a cast iron skillet for extra crisp edges.
- Use buttermilk — it keeps the cornbread tender and flavorful.
- Warm the honey glaze just before brushing for smooth application.
- Add cinnamon or nutmeg for a cozy fall twist.
- Double the glaze if you like an extra sticky, shiny top.
- Test doneness early — overbaking can dry it out.
- Let it rest before slicing so it holds its shape.
- Serve warm — that’s when the texture and flavor shine most.
10 Variations & Substitutions
- Spiced Version: Add ½ teaspoon pumpkin pie spice for extra warmth.
- Savory Option: Omit sugar and add shredded cheddar and jalapeños.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Vegan-Friendly: Replace eggs with flax eggs and butter with coconut oil.
- Extra Sweet: Add ¼ cup maple syrup to the batter.
- Nutty Crunch: Stir in chopped pecans or walnuts.
- Cranberry Twist: Add ½ cup dried cranberries to the mix.
- Mini Muffin Version: Bake in a muffin tin for 12–14 minutes.
- Coconut Note: Substitute coconut milk for buttermilk for tropical sweetness.
- Casserole Style: Pour batter over turkey chili for a hearty one-pan meal.
What to Serve With Maple Honey Butter Sweet Potato Cornbread (Step-by-Step)
- Pair with chili or stew for a cozy, comforting meal.
- Serve alongside roasted turkey or baked ham for holiday dinners.
- Top with whipped honey butter for a dessert-like finish.
- Enjoy as breakfast with scrambled eggs and bacon.
- Serve with coffee or tea for an afternoon treat.
Storage & Reheating Tips (Step-by-Step)
To Store
Wrap leftover cornbread tightly in foil or store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To Freeze
Slice into squares, wrap individually, and freeze for up to 2 months. Thaw at room temperature before reheating.
To Reheat
Warm slices in a 325°F (160°C) oven for 10 minutes or microwave for 20–30 seconds. Brush with a little melted butter before serving to revive the softness.
Recipe FAQs
1. Can I use canned sweet potatoes?
Yes, just drain and mash well — but fresh gives the best flavor.
2. Can I skip the glaze?
You can, though the glaze adds amazing sweetness and shine.
3. Can I use regular milk instead of buttermilk?
Yes, but the flavor will be slightly less tangy.
4. Can I make it in advance?
Absolutely. It reheats beautifully the next day.
5. Can I use white cornmeal?
Yes, though yellow cornmeal gives a more traditional flavor and color.
6. Can I bake it in a glass dish?
Yes, but reduce oven temperature by 25°F to prevent over-browning.
7. Can I make it less sweet?
Simply reduce the brown sugar or honey by half.
8. What if I don’t have maple syrup?
Use extra honey or a touch of molasses for similar depth.
9. Can I make muffins instead?
Yes, divide into a 12-cup muffin tin and bake for 12–15 minutes.
10. What’s the best way to serve it?
Warm with a pat of butter or drizzle of maple syrup — perfection.