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Honey Butter Sweet Potato Cornbread

Honey Butter Sweet Potato Cornbread

This honey butter sweet potato cornbread combines the warm, earthy sweetness of sweet potatoes with golden honey butter glaze to create an extraordinary fall treat. The natural sweetness from sweet potatoes creates incredible moisture that prevents cornbread from becoming dry, while the honey butter glaze forms a beautiful caramel-like crust that crackles with every bite.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
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

  • mixing bowls
  • whisk
  • saucepan
  • 9-inch baking pan
  • Oven

Method
 

Instructions
  1. Bake sweet potato until tender and easily pierced with a fork. Once cool, scoop out flesh and mash until smooth to create sweet potato puree
  2. Whisk together cornmeal, flour, baking soda, baking powder, and salt in a large bowl, sifting to ensure no lumps
  3. In separate bowl, combine sugars, vegetable oil, melted butter, eggs, sweet potato puree, sour cream, and buttermilk. Whisk until smooth and well-combined
  4. Gently fold wet ingredients into dry ingredients until just combined, avoiding overmixing
  5. Bake cornbread in oven until toothpick inserted in center comes out clean
  6. 10 minutes before cornbread is done, prepare honey butter glaze by combining brown sugar, butter, honey, and salt in saucepan. Stir constantly until butter melts and sugar dissolves
  7. Immediately brush warm honey butter glaze generously over top of cornbread when it comes out of oven
  8. Let cornbread cool for 15 minutes before slicing and serving warm

Notes

Use room temperature ingredients for smoother mixing. Measure flour correctly by spooning into cup and leveling off. Don't overbake - cornbread continues cooking as it cools. Allow to rest 15 minutes before slicing for cleaner cuts.