“My old self has been crucified with Christ. It is no longer I who live, but Christ lives in me. So I live in this earthly body by trusting in the Son of God, who loved me and gave himself for me. I do not treat the grace of God as meaningless. For if keeping the law could make us right with God, then there was no need for Christ to die.”

-Galatians 2:20-21 NLT

I grew up eating cornbread in replacement for a dinner roll for a lot of my family meals. And while my family loved utilizing the boxed cornbread, there’s something super nostalgic about fresh, from-scratch cornbread. Let me go down memory lane and make my Honey Butter Sweet Potato Cornbread.

This is the perfect side dish for chili, like my Southwest Chicken Chili. As well as brining it to barbecues, Sunday dinners, or Southern cookouts. Start off with a soft, roasted sweet potato that should scoop like butter when you put a spoon in it. The sweet potato brings a warmer, naturally sweeter taste, and even makes the cornbread softer. Almost cake-like, but still filling and rustic.

This Honey Butter Sweet Potato Cornbread is moist, fluffy, and rich without being heavy. It comes out of the oven with a golden hue and tender crumb, while the cornmeal keeps that classic texture we all love.

What I love most about this recipe is how balanced it is. And of course finishing it with a drizzle of honey butter. If you thought this dish was mouthwatering once it comes out of the oven just wait until you smell the aroma of the sweet potato and cinnamon mixed with the honey butter.

Lauren Eliza Eats

Honey Butter Sweet Potato Cornbread

Honey Butter Sweet Potato Cornbread that's soft, moist, and lightly sweetened. Made with roasted sweet potato, it’s the perfect side dish for chili or comfort meals.

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Prep Time 10

Cook Time 25

Roasting 1 30

Total Time 2 5

Servings: 8 servings

Course: Side Dish

Cuisine: Southern

Ingredients Method

Ingredients

1 cup mashed sweet potato
1 cup yellow cornmeal
¾ cup all-purpose flour
⅓ cup brown sugar
1 Tbsp baking powder
½ tsp salt
1 tsp cinnamon
2 large eggs
¾ cup milk
¼ cup melted butter
1 tsp vanilla extract

Honey Butter

2 Tbsp melted butter
2 Tbsp honey

Method

Preheat oven to 400℉. Place 10-inch cast iron skillet in the oven to heat up.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cinnamon.
In another bowl, mix mashed yams, eggs, milk, melted butter, vanilla until smooth.
Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
Carefully remove the hot skillet from the oven and lightly grease with butter. Pour batter into the hot skillet, it should sizzle slightly.
Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before slicing. Serve warm.