Honey Butter Sweet Potato Cornbread

This honey butter sweet potato cornbread combines the classic texture of cornbread with the natural sweetness and moisture of roasted sweet potatoes. The honey-butter brown sugar glaze creates a caramelized crust that elevates this Southern-inspired treat to another level. Perfect for holiday meals or as a comforting side dish with chili and stews.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Calories: 350

Ingredients Equipment Method Notes

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)
170 grams butter (3/4 cup)
85 grams honey (1/4 cup)
1/8 tsp fine kosher salt

Equipment

Oven
mixing bowls
whisk
baking pan

Method

Instructions

First things first
Next
Now for our batter
10 minutes before your cornbread is done baking
Take cornbread out of the oven
Lastly

Notes

Roast sweet potatoes until completely tender for smooth mashing. Don't overmix the batter once wet and dry ingredients are combined. Apply the honey butter glaze 10 minutes before baking is complete for perfect caramelization. Serve warm for best texture.