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Honey Butter Sweet Potato Cornbread

Honey Butter Sweet Potato Cornbread

This honey butter sweet potato cornbread combines the natural sweetness of sweet potatoes with classic cornbread flavors, topped with a honey butter glaze that caramelizes to perfection. The recipe achieves the ideal balance of moisture from the sweet potato and texture from the cornmeal, creating a tender crumb that melts in your mouth. Perfect for breakfast, holiday meals, or as a comforting side dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 320
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, cooked 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

  • 9x13 inch baking pan
  • mixing bowls
  • whisk
  • saucepan
  • pastry brush

Method
 

Instructions
  1. Preheat oven to 375°F. Prepare sweet potatoes by roasting at 400°F for 45-60 minutes until tender, then mash and cool slightly. Gather and measure all ingredients.
  2. In a large bowl, whisk together dry ingredients: cornmeal, flour, baking soda, baking powder, salt, granulated sugar, and dark brown sugar until well combined.
  3. In a separate bowl, whisk together wet ingredients: vegetable oil, melted butter, eggs, mashed sweet potato, sour cream, and buttermilk until smooth.
  4. Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix. Pour batter into prepared 9x13 inch baking pan and bake for 25-30 minutes.
  5. 10 minutes before cornbread is done, make glaze by combining brown sugar, butter, honey, and salt in saucepan. Heat until melted and simmer for 2-3 minutes until slightly thickened.
  6. Remove cornbread from oven when golden brown and toothpick comes out clean. Brush hot glaze generously over top while cornbread is still warm. Let cool for 15-20 minutes before slicing.

Notes

Don't overmix the batter for tender cornbread. Let cornbread cool before slicing for better texture. Sweet potatoes are best roasted for concentrated flavor. Glaze should be applied while cornbread is hot for best absorption.