I had a vision for a cornbread that included sweet potato flavors and honey. So I set out to making it essentially playing on my favorite Krusteaz Honey Cornbread. Generally, when I play around with recipes, one or two takes and I have it down. Who would have thought that cornbread of all things would be so tricky! I mean most of us grew up with Jiffy that only required an egg to get it going. Simple right?? Wrong! So after three tries I finally have perfected by Sweet Potato Honey Cornbread Recipe just in time for Thanksgiving! Check it out below!
Sweet Potato Honey Cornbread
A great Thanksgiving/Fall treat, sweet potato cornbread!
Ingredients
- 1 Cup Flour
- 1 Cup Cornmeal
- 1/2 Cup White Granulated Sugar
- 1/2 Tsp Cinnamon
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 2 Eggs
- 1 Cup Whole Milk
- 1/2 Tsp Salt
- 1/2 Cup Unsalted Melted Butter One Stick
- 2 Cups Mashed Sweet Potatoes
- 1/3 Cup Honey
Instructions
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Blend together dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon)
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Add in wet ingredients, first adding in sweet potato. Mix well then add eggs, butter and honey. Lastly add the cup of milk.
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Pour mixture into pan for baking. (I have used a cast iron skillet, muffin pans and a 9 inch cake pan for this recipe)
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Bake on 375 for about 33-40 minutes. Use a toothpick to ensure the middle is done.
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For extra fun, serve with honey butter (1 tablespoon of honey and 1 tablespoon of butter)
The Takeaway!
This certainly plays to my obsession with sweet potatoes. But, honestly this cornbread serves as a great sweet bread option for your holiday table! Enjoy!
P.S. I picked up the Texas pan from my local HEB. I checked and my location does not have it anymore, but here is a similar one on Amazon!
Update
I clearly make this a lot because I keep coming back with updated pictures! This go around I made cornbread muffins. They turned out just as great and made about 1.5 dozen muffins.
Sweet Potato Cornbread Muffins
Sweet Potato Honey Cornbread Muffins
This is a perfect alternative to the usual dinner time cornbread! Saving this so I can try it out!
I’m am the hugest cornbread fan and this sweet potato spin looks and sounds amazing!!! I’ll be trying this recipe ASAP!
So I made these gluten free, milk free. I used 1:1 GF flour & extra creamy oat milk. Doing this you need to add a little extra cooking time. Extremly moist. Great flavor. The only problem was I used purple sweet potatoes. Baking soda caused them to turn a blue/green.
Thanks for working out all the kinks and developing a cornbread for a non-baker! I’ll be trying this…
I love anything with sweet potato in it. I was starring at the picture thinking is that a Texas pan until I scrolled down to read it was, cute concept!
LOVE, LOVE, LOVE this recipe! Served it at my daughter’s outdoor wedding on Martha’s Vineyard!! It was a huge hit!! Also making for Thanksgiving!! Keep the great recipes coming!!!
Forgot to mention we make them gluten Free, just switch out Bob’s 1:1 and use GF ingredients!!! Is phenomenal!!!
Thanks for this! My mom has Celiac’s so this is good info!
Thanks for coming back and rating the recipe! Glad you all enjoyed! 🙂
One more question? Can I make them 1 day in advance?
Yes, you can make them a day in advance! It’s one of the easy things to make a day ahead if you have a lot of cooking to do.
This corn bread was amazing & yummy . I used buttermilk which made it so moist
This is now a Thanksgiving staple!
LOVE the Texas pan! I can’t wait to find one and finally make it that way. Love this recipe!
You had me at sweet potato! This looks amazing. Do you use canned sweet potatoes, or do you cook them and then mash?
No I use real sweet potatoes and cook them how you would for a sweet potato pie. Just bake them and scoop out what you need. You don’t even really need to mash them.
Oh Girl! I’m going to make this for Christmas this year. I wish I could do it for Thanksgiving but, I’m just about done cooking.
It’ll be great for Christmas too 🙂
Do you have a sense for about how many sweet potatoes it takes? I’ve never made anything sweet potato before but am hosting Christmas this year and would like to add to our menus? It sounds like these are quite the hit!
I usually roast about two medium sized sweet potatoes for this recipe.
Can’t wait to make this .l love corn bread,but my family always called it corn pone. Either way I love it.and any thing to do with sweet potatoes.Thank you.
I made this a month ago and fell in love with it!!! I’m making it for clients at my job and saving some for home! THANK YOU FOR SHARING!!!
Thank you for coming back and rating the recipe! Hope your clients enjoy it as well!
I had made this cornbread today and it is super moist and delicious! Yummy.
Yay! Thank you for coming back and rating the recipe.
Does the color of the cornmeal matter? White vs Yellow?
You can use any color of cornmeal, but if you use white it will not be the same rich color you see in the photos. I would recommend using yellow if you want it to have the bright orange color.
I would like to try this but I don’t eat regular sugar or flours (I use coconut sugar & almond or coconut flours). Do you have any suggestions for changes to your recipe for me? Thanks
Hello! I haven’t had a chance to try it with alternative flour or sugar, but if you do please come back and let me know how it turns out. Since the cornmeal is the large part of the “bread part” I imagine the almond flour would do fine. A lot of the sweetness comes from the honey and sweet potato so I imagine a sugar substitute would work just fine too.
Can I use 2% milk rather than whole milk? Will it change the taste?
You absolutely can. The only thing I would say is not to use buttermilk. During some of my tries of this recipe, I tried buttermilk and it made it taste sour.
Is there an adjustment I could make if I wanted to use a box of the Jiffy?
I grew up on Jiffy, but I don’t think you can sub it in for this recipe. Maybe add a bit of honey, a few tablespoons of brown sugar and about half a cup of sweet potato to your Jiffy mix to get a similar flavor.
What size pan should I use if I don’t have an iron skillet?
I use a 9 inch cake pan or make muffins with it. It makes 1.5 dozen muffins.
I can’t wait to try this! Will it be ok to make a day ahead of Thanksgiving? Any Tim’s on storage, if so?
Do the muffin liners need to be sprayed with cooking spray?
Thank you for sharing this recipe! I made it today, it’s delicious!
Yay! Thanks for coming back and reviewing!
This has now become a staple at family gatherings since I saw and tried this recipe Thanksgiving 2018. I’m now making it in muffin format for Easter. My family loves it. Thanks for sharing.
Yay! Glad your family loves it!
How long do you bake when you make this recipe as muffins?
Hi Sherry, it was about the same time as the regular cornbread. I really watched them and took them out when the tops were golden brown.
The family absolutely loved this recipe! The cake like texture and sweetness really appealed to them. This will be added to a monthly rotation and possibly used at family gatherings. Great recipe thanks!
Thank you for sharing!
Have you ever tried to freeze this cornbread?
No I haven’t. If you aren’t using it for a stuffing/dressing I do not think it would taste very good after being frozen.
Did you use all purpose flour to make this recipe?
Yep!
As much as I liked the taste of this it just wouldn’t get done. I double checked the ingredients and temperature. I cooked it for 35 minutes in a skillet. It was starting to burn on the outside. I took it out the skillet and put it on a cookie sheet and covered with foil. It cooked for 25 more minutes. It was still really gooey on the inside. I gave up after that. The consistency of it before I added the milk looked like the regular cornbread I cook. After I added the milk it looked pretty runny. Have you made this without milk? I was wondering if it’s even needed?
Hi! I’ve been able to replicate the recipe several times using these instructions, but I will acknowledge that I prefer “doughy” or softer baked goods. Try halving the amount of milk and perhaps not using a skillet. I’ve used a traditional cake pan and gotten the best results.
I don’t usually comment but my whole family absolutely loves this cornbread! I love to save the left overs to make croutons. I also had a can of pumpkin I needed to use and made it with that instead of sweet potato and it was equally as delicious. Pumpkin cornbread croutons on anything in the fall have been my new favorite.
I had the same issue. It just never got done. The flavor was good on the outside, but we had to throw it away. I thought the amount of milk looked like far too much as well.
Hey Jenna, my preference is for a more moist cornbread which may seem like it’s “not done” to others. My recommendation would be to use less milk and to consider using a larger pan or making them in to muffins.
Ive been making this for my family for about a year now. We LOOOVE it! Thank you!!
I had this recipe saved on Pinterest for a while. I finally made it today. This was so easy and delicious. This recipe will have a recurring role on our menu. I cannot wait to make if for guests!
🙂 Thanks for sharing!
This looks so good! What a great side for a bowl of chili!
Thanks for sharing! Does it keep long?
If you put the honey butter on top it does not keep too long outside of the fridge.
Can I use oats instead of flour? I have an allergy to wheat.
Hey! I actually have not made any other versions of this. If you experiment let us know how it turns out!
Others have found that Bob’s Redmill flour worked well.
I made a gluten free and dairy free version of this recipe and we loved it. I just substituted Bob’s Redmill 1:1 GF flour and used a certified Gf corn meal, used almond milk instead of milk, and used 1/3 cup canola oil instead of butter. It did take longer to cook-about 15 minutes. Making it again this weekend to take to my Mom, who is also gf/df.
Thank you for sharing!
I was just scrolling through wondering if someone dud. gf df version. So glad to find your reply. I’m going to try making it the way you have.
My daughter loves sweet potato she found this recipe and converted it to Gluten-Free by using Bob’s Red Mill 1 to 1 baking flour mixture along with Gluten-free Bob’s cornmeal……. it is nothing short of amazing. In fact, she loved it so much she wanted it served at her wedding, it was a huge hit, people taking 2 pieces (they were cut on the smaller size) at a time!!
Thank you for coming up with this recipe, we are continuing to share it with all who tried it at the wedding!!!
This just MADE MY DAY!!! Thank you so much for sharing!
Have you ever had this with chili? Or would you stick with a traditional recipe for chili?
I actually do not like chili (weird I know), so I have never eaten it with chili but I do think it would pair well!
How long did you cook the muffins for and at which temperature?
I cooked them for about 30-35 minutes.
You have inspired me. I generally don’t care for cornbread but this looks amazing. I have to try it.
Awww thank you! If cornbread tastes like cake, I typically like it 🙂
I don’t normally like cornbread but I love this one. Just made it in a cast iron skillet and it’s probably the best cornbread I’ve ever had. Thank you!
Thank you for coming back and commenting and rating it. Glad you loved it!
Absolutely delicious! The smell is wonderful. I had to cut it as soon as it came out of the oven. I’ll be making more today for a special dinner tomorrow and I’ll be making it for thanksgiving. Might try it with a honey butter or cinnamon butter OHHHH MY
Thank you for coming back and rating it 🙂
Let me know how that cinnamon butter comes out. That sounds good!
What a fantastic alternative to simple cornbread, made it, love it, will make it again.
Thank you for sharing
Yay! Glad you enjoyed it!
I usually make my cornbread with a mixture of white and yellow cornmeal. Can I use this mixture or should I only use yellow?
Either or should be fine. The color just may be a little different than mine.
Best recipe ever it was a hit at Thanksgiving dinner success
YAY! Thanks for coming back and sharing!
I made it today, and it was declared an indisputable winner
So glad to hear!
I made the muffins from left over sweet potatoes after Thanksgiving and the were the bomb! I’m definitely making the cornbread for Xmas.
Yay glad you liked it!
Hi, making this, and I linked up yellow cornmeal. Is that the kind you used in your recipe?
Yes! I used yellow cornmeal. It should work just fine. I know others have used white cornmeal and it also worked fine. The color just would be different if you didn’t use yellow. Merry Christmas and I hope you enjoy it!
It’s in the oven NOW! I’m super excited the foodie that I am. I used pumpkin pie spice as opposed to cinnamon. I figured it can only get better and I can’t even reach my cinnamon(hubby put it in the top shelf) I’m 5’2”!?. Thank you for sharing and I will share my results later!!
This was amazing! I made it today for my little families “quarantine Easter”. I made it in my cast iron skillet and added honey cinnamon butter to my slice. It was like dessert. Thank you for sharing your wonderful recipe and Happy Easter!
Glad you enjoyed it! Thank you for coming back and rating the recipe!
LOVE it. Have made this several times. I was looking for sweet potato recipes bc I’ve been cooking for my dad, and they’re good for his pancreas. I sub in whole wheat flour. He requests them as much as I can make them, lol. Thank you for sharing. Big hit.
Awwww! I’m glad this is a good dish for your father and thank you for coming back and rating it :).
Oh My! This recipe is AMAZING!!! ❤️
The flavor keeps you coming back for more and secures a spot in the family favorite recipe folder!
I did alter it a little based on what I had on hand.
I used buttermilk instead of whole milk, King Arthur Measure for Measure Gluten free flour instead of the AP and grits instead of cornmeal because it’s what I had and too late to turn back lol It was a little grits gritty but not distractingly so. Will Def pick up actual cornmeal next grocery run. The overall flavor wins!
Oh, and doubled the cinnamon, SO Good?
Thanks for posting this recipe!!!
Glad you enjoyed it! Thank you for coming back and rating the recipe!
Wow, this was delicious! Thanks for sharing!!
Wow, this recipe is incredible! I made this last night, I followed this recipe exactly and it was delish fresh out of the oven, and just as tasty this morning for breakfast! My husband wants me to make this for my FIL for Father’s Day. I can’t wait to try some of your other recipes!
Hi Erika,
Wow, thank you so much for sharing this recipe! In a word, uh….YUM! I’ve been trying to get inspired by new and EASY recipes to help myself become a more consistent eater, not to mention save $$$. I’ve tried other cornbread recipes, but you had me at “honey….sweet potato”. I’m definitely saving this recipe to my catalog as a favorite go-to. As for needing to make personal tweaks to it, I wouldn’t change a thing.
Anyone thinking about trying this one out, go for it. You’ll be glad you did. :p
Delicious! So moist and flavorful! Sweet, but not overly sweet. My family loved it.
Hi, I have made this twice and it is a great recipe. Making it again this weekend for a Low country boil. Have received rave reviews from everyone here. Thanks.
Thanks so much for helping me make use of my leftover mashed sweet potatoes. This was a hit! The kids said it was more like dessert than cornbread once I poured the butter and honey mixture over the top 🙂
Yay! Glad you all enjoyed this recipe! It really can double as a dessert :). Thank you for coming back and rating the recipe!
I don’t leave comments very often on pinterest dishes that I make but this one I had to make an exception for because this amazing corn bread dessert is amazing! Thank you for taking the time years ago (I think you posted this originally around 2018?) to create such a great spin on corn bread. I’m excited to explore your blog more and try some new dishes. Have a wonderful day!
This recipe looks delicious and I’m planning on making for for Thanksgiving. Is it necessary to grease the pan before adding the mixture?
Hi! I would recommend greasing the pan or using pam spray so it doesn’t sick.
This was AMAZING! 🙂 Got the recipe from my coworker.
I eat plant-based so I just used 1/4 cup of applesauce per egg required, Almond milk, and used syrup instead of honey. Fantastic! ??
Will be making this for the rest of my life 🙂
Yay! Glad it turned out great!
I made this for the first time as directed about 4 months ago and my family and I loved it! Since then I’ve decided on the need to cut out gluten and dairy due to some digestive issues. I’ve held religiously to an anti-inflammatory diet for the last 6 weeks but I have been craving this cornbread so bad! So tonight, after much research and prayers, I decided to take the plunge and make it with a number of substitutions. I am thrilled to report it came out just as yummy! My alternative ingredients to create a gluten-free, dairy-free sweet potato cornbread are as follows:
In place of flour: 1 cup almond flour
In place of sugar: 1/2 cup monk fruit
In place of eggs: 3/4 cup egg white substitute
In place of whole milk: 1 cup unsweetened vanilla almond milk
In place of butter: 1/4 cup melted coconut oil and 1/4 cup applesauce (I only had sweetened on hand and it worked great?)
I will say I put mine in a 9×9 and had to bake it approx 10 minutes longer and it came out a bit moist, almost cake like, but I was so happy to have something that wasn’t going to cause me pain! The original recipe is AMAZING. But if you aren’t able to enjoy it due to dietary restrictions, these substitutions will allow you to enjoy an alternative version.
This recipe is AMAZING. I made it the first time as directed. The second time I made the follow substitutions to fit some new dietary restrictions and it was just as yummy:
In place of flour: 1 cup almond flour
In place of sugar: 1/2 cup monk fruit
In place of eggs: 3/4 cup egg white substitute
In place of whole milk: 1 cup unsweetened vanilla almond milk
In place of butter: 1/4 cup melted coconut oil and 1/4 cup applesauce (I only had sweetened on hand and it worked great?)
I’m not a huge cornbread lover but this is so delicious!
Love these! We do the muffins. Everyone raves about them! So thankful to have found this recipe!
Yay! Glad you loved it
This recipe is absolutely delicious and is truly one of the best cornbreads I’ve ever tasted!! It has a cake like texture and a rich sweetness both of which I prefer in my cornbread as opposed to drier less sweet traditional southern versions. I honestly think this is 1000x better than the old go to Jiffy!! Easy to make recipe and straightforward step by step directions. I spread Trader Joe’s maple honey butter on it straight out of the oven, absolutely phenomenal!! I made mine in a 9×9 pan but I will try them as muffins next time. Thank you Erika for the hard work you put into developing this recipe and for sharing it with us! It’s a keeper!!
This is so good. I made it twice in a 2 week timeframe.
Yay! Thank you for coming back and rating it.
I went to Atlanta and had these muffins so I found this recipe to try. They came out perfect. I tweeted the recipe a little by adding vanilla and another 1/2 cup sugar.
Thanks so much
Glad you enjoyed them!
This was crazy good!!!
I replaced the whole milk with buttermilk.