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Honey Butter Sweet Potato Cornbread

Honey Butter Sweet Potato Cornbread

This Honey Butter Sweet Potato Cornbread is a magical creation, offering a symphony of sweet, savory, and utterly comforting flavors. The sweet potato adds incredible moistness and a subtle, natural sweetness, transforming the texture to be more cake-like. Crowned with an irresistible honey-butter brown sugar glaze, this recipe elevates a simple side dish into a star that will have everyone asking for seconds.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 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
  • For the Glaze:
  • 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

  • Large bowl
  • whisk
  • Separate bowl
  • Baking dish
  • Cast iron skillet
  • Small saucepan

Method
 

Instructions
  1. Prepare Your Sweet Potato: Bake, steam, or boil your sweet potato until it is fork-tender. Once cooked, let it cool slightly, then peel and mash it until it is smooth.
  2. Whisk the Dry Ingredients: In a large bowl, combine your fine cornmeal, all-purpose flour, baking soda, baking powder, fine kosher salt, granulated sugar, and dark brown sugar. Whisk these together thoroughly.
  3. Combine Wet and Dry for Batter: In a separate bowl, whisk together the vegetable oil, melted unsalted butter, large eggs, sour cream, buttermilk, and your mashed sweet potato. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are fine. Pour the batter into your prepared baking dish or cast iron skillet.
  4. Prepare the Glaze: Approximately 10 minutes before your cornbread is done baking, create the honey-butter brown sugar glaze. In a small saucepan, melt the butter over medium heat. Add the brown sugar, honey, and a tiny pinch of fine kosher salt. Stir continuously until the sugar is dissolved and the mixture is bubbling gently. Remove from heat and keep warm.
  5. Glaze the Cornbread: Once your cornbread emerges from the oven, immediately pour the warm, luscious honey-butter glaze evenly over the entire surface. Let it sit for a few minutes to absorb.
  6. Serve and Savor: Allow the cornbread to cool slightly before slicing and serving. Serve it warm.

Notes

Do not overmix the batter to ensure tender cornbread. Use room temperature ingredients for a smoother batter and consistent bake. Ensure sweet potato is mashed very smoothly. A cast iron skillet creates a wonderfully crispy crust, but a standard 9x13 inch baking dish works well too. Be generous with the glaze and pour it over the cornbread while it is still hot. This cornbread can be served as a side dish, a sweet breakfast treat, or a delightful dessert. For variations, consider adding a pinch of cinnamon or nutmeg, chopped pecans or walnuts, or dried cranberries. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well when wrapped tightly.