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Moist Honey Butter Sweet Potato Cornbread

Close-up of a square slice of bright orange sweet potato cornbread, glistening with a honey glaze, served on a white plate.
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Make a moist, slightly sweet cornbread using sweet potatoes, topped with a rich honey butter glaze. This recipe is a comforting side dish for chili, BBQ, or holiday meals.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Honey Butter Topping:
  • 1/4 cup unsalted butter, softened
  • 2 tablespoons honey
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch baking pan or a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate medium bowl, combine the mashed sweet potato, buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are acceptable.
  5. Pour the batter into the prepared pan.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cornbread bakes, prepare the honey butter: In a small bowl, beat together the softened butter, honey, and cinnamon until light and fluffy.
  8. Remove the cornbread from the oven. Immediately spread the honey butter topping evenly over the warm cornbread.
  9. Let the cornbread cool slightly before slicing and serving.

Notes

  • For a Southern style sweet potato cornbread, reduce the granulated sugar to 1/4 cup and use only cornmeal (no flour).
  • You can prepare the sweet potatoes ahead of time by baking or boiling them until soft.
  • This cornbread freezes well. Cool completely, wrap tightly, and freeze for up to three months. Thaw overnight before serving.

Nutrition

Find it online: https://kingscook.com/sweet-potato-cornbread-recipe/