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Honey Butter Sweet Potato Cornbread

Honey Butter Sweet Potato Cornbread

This recipe elevates classic cornbread by infusing it with sweet potato for incredible moisture and a subtle sweetness. Crowned with a shimmering honey-butter glaze, it transforms into a decadent treat perfect for any meal or festive gathering. This symphony of flavors and textures promises a memorable baking experience that will leave everyone asking for more.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 180 grams fine cornmeal (1 1/2 cups)
  • 190 grams all-purpose flour (1 1/2 cups)
  • 1/2 tsp baking soda
  • 1 tbsp baking powder
  • 1 tsp fine kosher salt
  • 100 grams granulated sugar (1/2 cup)
  • 75 grams dark brown sugar (1/3 cup, packed)
  • 75 grams vegetable oil (1/3 cup)
  • 55 grams unsalted butter, melted (1/4 cup)
  • 2 large eggs
  • 470 grams sweet potato
  • 60 grams sour cream
  • 4 oz buttermilk
  • 110 grams brown sugar (1/2 cup) for glaze
  • 170 grams butter (3/4 cup) for glaze
  • 85 grams honey (1/4 cup) for glaze
  • 1/8 tsp fine kosher salt for glaze

Equipment

  • Oven
  • 9x13 inch baking dish
  • Cast iron skillet
  • large mixing bowl
  • Small saucepan
  • Wooden skewer
  • Toothpick

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Bake or boil sweet potato until tender, then mash thoroughly until smooth. Grease and flour a 9x13 inch baking dish or a similar sized cast iron skillet.
  2. In a large mixing bowl, whisk together fine cornmeal, all-purpose flour, baking soda, baking powder, fine kosher salt, granulated sugar, and dark brown sugar until evenly distributed and there are no lumps.
  3. In a separate bowl, combine vegetable oil, melted unsalted butter, and large eggs, whisking until well incorporated. Add mashed sweet potato, sour cream, and buttermilk, stirring until smooth and creamy. Gradually add the wet ingredients to the dry, stirring just until combined; do not overmix. Pour the batter into your prepared baking dish and smooth the top gently.
  4. About 10 minutes before your cornbread is done baking, prepare the honey-butter glaze. In a small saucepan, combine brown sugar, butter, honey, and a pinch of fine kosher salt. Heat over medium-low heat, stirring constantly until butter is melted and sugar is dissolved. Bring to a gentle simmer for 2-3 minutes, stirring occasionally, until it thickens slightly and becomes fragrant. Keep warm.
  5. Take the cornbread out of the oven once it is golden brown and a wooden skewer or toothpick inserted into the center comes out clean (typically 25-30 minutes). While still piping hot, generously pour the warm honey-butter glaze evenly over the entire surface. Allow the cornbread to sit for at least 10-15 minutes, letting the glaze fully absorb and set slightly.
  6. Once the glaze has soaked in and the cornbread has cooled enough to handle, slice it into generous squares or wedges. Serve warm on its own, or as an accompaniment to chili, roasted meats, or a brunch spread.

Notes

To achieve perfect cornbread: do not overmix the batter (a few lumps are fine for a tender crumb); ensure sweet potato is mashed completely smooth; generously grease your pan for easy release; for an extra crispy edge, preheat a cast iron skillet with a little butter or oil before adding batter; allow cornbread to cool slightly after glazing for full absorption and deeper flavors.