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Honey Butter Sweet Potato Cornbread

Honey Butter Sweet Potato Cornbread

A magical combination of sweet potatoes and cornbread with a honey butter glaze that creates pure culinary magic. This sweet potato cornbread features a perfect balance of sweet and savory flavors with a moist yet crumbly texture. The honey butter glaze soaks into the warm bread, creating pockets of sweetness that contrast beautifully with the savory cornmeal base.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 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
  • 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
  • Cast iron skillet
  • mixing bowls
  • saucepan

Method
 

Instructions
  1. Prepare sweet potato by baking, microwaring, or steaming until cooked through and mashable. Mash the sweet potato and set aside.
  2. Preheat oven to 350°F. Whisk together dry ingredients: cornmeal, flour, baking soda, baking powder, salt, and sugars. In a separate bowl, combine wet ingredients: mashed sweet potato, oil, melted butter, eggs, sour cream, and buttermilk.
  3. Gently fold wet and dry ingredients together until just combined. Pour thick batter into prepared pan and smooth the top. Bake for 40-45 minutes.
  4. Ten minutes before cornbread is done baking, make the honey butter glaze by combining brown sugar, butter, honey, and salt in a small saucepan over medium heat. Stir until melted and bubbly.
  5. Remove cornbread from oven and immediately pour hot glaze over the top, spreading it evenly across the surface.
  6. Let cornbread cool for at least 15 minutes before slicing to allow flavors to meld and texture to set properly.

Notes

Don't overmix the batter - fold gently until just combined for tender cornbread. The cornbread develops deeper flavors as it sits, making it great for make-ahead meals. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.