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Honey Butter Sweet Potato Cornbread

Honey Butter Sweet Potato Cornbread

A moist and flavorful cornbread that combines the earthy sweetness of roasted sweet potatoes with a rich honey butter glaze. This recipe creates the perfect balance between sweet and savory, making it sophisticated enough for holidays yet comforting enough for casual dinners. The sweet potato adds natural moisture and sweetness while reducing the need for extra sugar.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
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, roasted and mashed
  • 60 grams sour cream
  • 4 oz buttermilk
  • 110 grams brown sugar (1/2 cup)
  • 170 grams butter (3/4 cup)
  • 85 grams honey (1/4 cup)
  • 1/8 tsp fine kosher salt

Equipment

  • mixing bowls
  • whisk
  • spatula
  • baking pan
  • Small saucepan
  • pastry brush

Method
 

Instructions
  1. Preheat oven to 400°F. Prepare baking pan by greasing or lining with parchment paper. If needed, roast sweet potato until soft and mashable.
  2. In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, salt, granulated sugar, and dark brown sugar until well combined.
  3. In another bowl, combine vegetable oil, melted butter, eggs, mashed sweet potato, sour cream, and buttermilk. Mix until smooth.
  4. Make a well in dry ingredients and pour in wet mixture. Gently fold together until just combined, being careful not to overmix.
  5. Pour batter into prepared pan and bake until golden brown and toothpick inserted comes out clean (about 10 minutes before done, prepare glaze).
  6. While cornbread bakes, prepare honey butter glaze by heating brown sugar, butter, honey, and salt in saucepan until melted and smooth.
  7. Remove cornbread from oven and immediately brush hot glaze over the top, allowing it to soak in. Let cool slightly before serving.

Notes

Don't overmix the batter - mix until just combined. Use room temperature ingredients for better blending. Let cornbread rest 10-15 minutes before slicing for cleaner cuts and better flavor development.