Go Back
Honey Butter Sweet Potato Cornbread

Honey Butter Sweet Potato Cornbread

This Honey Butter Sweet Potato Cornbread offers a golden, tender texture infused with the natural sweetness of roasted sweet potatoes, topped with an irresistible honey-butter brown sugar glaze. It provides a perfect balance of moistness and deep flavor, making it a versatile addition to any meal, from holiday gatherings to hearty chilis or weekend brunches. The unique character of sweet potato combined with a tender crumb and a sweet, slightly sticky glaze ensures it will be a cherished recipe.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 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, 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

  • baking pan
  • mixing bowls
  • whisk
  • spatula
  • wooden spoon
  • saucepan
  • Wooden skewer
  • Oven

Method
 

Instructions
  1. Prepare sweet potato by roasting, boiling, or microwaving until tender. Cool, peel, and mash until smooth, then set aside to cool completely.
  2. Preheat oven to 375°F (190°C). Generously grease a 9x13 inch baking pan with butter or cooking spray.
  3. In a large bowl, whisk together cornmeal, all-purpose flour, baking soda, baking powder, and fine kosher salt. In a separate medium bowl, whisk granulated sugar and dark brown sugar.
  4. In another bowl, whisk together vegetable oil, melted unsalted butter, and large eggs. Add cooled mashed sweet potato, sour cream, and buttermilk; whisk until smooth and well incorporated.
  5. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined (do not overmix). Pour batter into the prepared baking pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. About 10 minutes before cornbread is done, combine brown sugar, butter, honey, and 1/8 tsp fine kosher salt in a small saucepan. Heat over medium-low heat, stirring, until butter melts and sugar dissolves. Bring to a gentle simmer for one minute, then remove from heat.
  7. Immediately and generously pour the warm honey-butter glaze over the hot cornbread. Let rest for 10-15 minutes to allow the glaze to set. Slice into squares and serve warm.

Notes

Do not overmix the batter; a few lumps are fine. Pour the glaze immediately over the hot cornbread. Let the cornbread rest for about 10-15 minutes to allow the glaze to set slightly and the flavors to meld beautifully before serving.