Is it possible to make cornbread ahead of time?

Definitely. In fact, it often tastes better the next day as the flavors deepen. Here’s a quick breakdown: Make ahead: Bake the day before and reheat gently. Store: Cover and refrigerate for up to 4 days. Freeze: Wrap slices individually and freeze for up to 2 months. When ready to serve, warm it up, slather with honey butter, and it’s just as soft and comforting as day one.

What type of honey should I use?

Any honey works , but if you want to take your flavor to the next level, opt for local or raw honey . Here’s why: Local honey often has more complex, regional flavor notes. Raw honey tends to have a richer taste and more nutrients. That said, don’t stress if all you have is store-brand honey—it’ll still taste amazing. Some readers even experiment with maple syrup to create their own version of maple honey butter sweet potato cornbread .

Can I make this cornbread vegan?

You sure can! This recipe adapts beautifully for plant-based baking. Here’s what to do: Swap the eggs for flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water per egg). Use plant-based butter in both the batter and the honey butter. Substitute buttermilk with non-dairy milk (like oat or almond milk) + 1 tsp vinegar or lemon juice. The texture remains moist, and the flavor stays buttery and sweet—even without the dairy or eggs. It’s a win for vegans and those with food allergies alike.

Can I use canned sweet potatoes?

Yes, you can! Canned sweet potatoes are actually super convenient for this recipe. Just make sure to: Drain them completely to avoid soggy batter. Mash them well so they blend seamlessly with the wet ingredients. If you notice the mixture is a little watery, just add a tablespoon of flour or cornmeal to balance it out. The taste will still be rich and sweet, just like with fresh sweet potatoes.

honey butter sweet potato cornbread: Delicious 5 Ways & Tips

Name: How To Make The Most Delicious Honey Butter Sweet Potato Cornbread Ever
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 1 cup mashed sweet potatoes; 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/4 cup honey (for the cornbread); 1 tablespoon baking powder; 1/2 teaspoon salt; 2 large eggs; 1/2 cup melted butter; 1 cup buttermilk; 1/4 cup honey (for the honey butter); 1/2 cup softened butter (for the honey butter)

Description

This Honey Butter Sweet Potato Cornbread is a cozy twist on classic cornbread, made with mashed sweet potatoes, cornmeal, and a touch of honey. It’s moist, flavorful, and pairs perfectly with a rich honey butter spread.

Ingredients

Scale

1 cup mashed sweet potatoes
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup honey (for the cornbread)
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup melted butter
1 cup buttermilk
1/4 cup honey (for the honey butter)
1/2 cup softened butter (for the honey butter)

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Instructions

Preheat the oven to 375°F (190°C) and grease a baking dish.
In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
In a separate bowl, mix the mashed sweet potatoes, eggs, melted butter, and buttermilk until well combined.
Gently combine the wet and dry ingredients, stirring until just mixed.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Meanwhile, mix the softened butter with honey to make the honey butter.
Let the cornbread cool slightly, then serve warm with a generous spread of honey butter.

Notes

For best results, ensure the mashed sweet potatoes are smooth and not overly wet.
You can substitute canned sweet potatoes—just drain and mash well before using.
Store leftovers in an airtight container for up to 3 days; reheat before serving.
Use local or flavored honey for a unique twist on the honey butter.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 square
Calories: 290
Sugar: 10g
Sodium: 190mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg