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Honey Butter Sweet Potato Cornbread

Honey Butter Sweet Potato Cornbread

Experience the pure joy of a perfectly baked cornbread, elevated to something truly extraordinary with this Honey Butter Sweet Potato Cornbread. It's an incredibly moist cornbread, infused with the natural sweetness of roasted sweet potatoes, and drenched in a glistening, golden honey-butter brown sugar glaze that seeps into every crevice, adding an irresistible sticky sweetness.
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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

  • large mixing bowl
  • Separate bowl
  • Baking dish
  • Cast iron skillet
  • Standard baking pan
  • Small saucepan
  • whisk
  • Toothpick

Method
 

Instructions
  1. Roast or boil your sweet potato until incredibly tender. Mash it until smooth and lump-free. Allow it to cool slightly.
  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.
  3. In a separate bowl, combine vegetable oil, melted unsalted butter, large eggs, sour cream, and buttermilk, whisking until fully incorporated. Gently fold in the mashed sweet potato. Gradually add the wet mixture to the dry ingredients, mixing just until combined (do not overmix; a few lumps are fine).
  4. Pour batter into a prepared baking dish (cast iron skillet or standard baking pan). Bake in a preheated oven until golden brown and a toothpick inserted into the center comes out clean.
  5. About 10 minutes before cornbread is done, melt butter in a small saucepan over low heat. Add brown sugar, honey, and a pinch of fine kosher salt. Stir continuously until sugar is dissolved and mixture is smooth and gently bubbling. Keep warm.
  6. Take cornbread out of the oven. Immediately pour the warm honey butter glaze generously over the hot cornbread. Let it sit for a few minutes to allow the glaze to set slightly before slicing and serving.

Notes

Don’t Overmix: Mix your batter just until the wet and dry ingredients are combined. Overmixing develops gluten, which leads to a tough texture.
Warm Ingredients: Room temperature eggs, sour cream, and buttermilk will emulsify better with the other ingredients, resulting in a smoother, more uniform batter.
Preheat Your Pan: If you’re using a cast iron skillet, preheating it with a little oil or butter in the oven before adding the batter can give you an incredibly crispy, golden crust.
Sweet Potato Consistency: Ensure your mashed sweet potato is very smooth. Any lumps can create pockets of unmixed potato in your cornbread.
Glaze While Hot: Pouring the warm glaze over the hot cornbread is essential. The heat helps the cornbread absorb all that delicious sweetness and moisture.