Go Back
Honey Butter Sweet Potato Cornbread

Honey Butter Sweet Potato Cornbread

This sweet potato cornbread features a heavenly honey-butter brown sugar glaze that caramelizes into pure magic. Blending rustic cornbread charm with the cozy sweetness of roasted sweet potatoes, it creates a perfect balance between sweet and savory flavors. The combination of buttermilk and sour cream gives it incredible moisture and tangy undertones.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 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
  • 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

  • mixing bowls
  • whisk
  • baking pan
  • saucepan

Method
 

Instructions
  1. Roast sweet potatoes by piercing with fork and baking at 400°F for 45-60 minutes until tender. Let cool completely before peeling and mashing until smooth
  2. In large mixing bowl, whisk together dry ingredients: cornmeal, flour, baking soda, baking powder, and salt
  3. In separate bowl, combine wet ingredients: vegetable oil, melted butter, eggs, mashed sweet potato, sour cream, and buttermilk. Mix until just combined then gently fold into dry ingredients
  4. Bake cornbread in oven and 10 minutes before it's done, prepare glaze by combining brown sugar, butter, honey, and salt in saucepan over medium heat until melted and dissolved
  5. Remove cornbread from oven and pour warm honey-butter glaze evenly over the top, then return to oven to finish baking
  6. Let cool slightly before serving warm, pairs well with chili, soups, or as breakfast toast with butter

Notes

Roast sweet potatoes rather than boil for richer flavor. Don't overmix batter for tender cornbread. Store leftovers airtight at room temperature for 2 days or freeze slices for up to 3 months.