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Moist Honey Butter Sweet Potato Cornbread

A close-up of a square slice of moist, golden sweet potato cornbread drizzled with honey on a white plate.

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A recipe for sweet, moist cornbread made with sweet potato puree and topped with a simple honey butter glaze.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup cooked and mashed sweet potato puree (about 1 large sweet potato)
  • For the Honey Butter: 1/4 cup unsalted butter, softened; 2 tablespoons honey

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease and flour an 8×8 inch baking pan.
  2. In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and sweet potato puree until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are acceptable.
  5. Pour the batter into the prepared baking 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, combine the softened butter and honey. Mix until smooth.
  8. Remove the cornbread from the oven. Immediately spread the honey butter evenly over the warm cornbread surface.
  9. Cut into squares and serve warm.

Notes

  • For the best texture, use canned sweet potato puree or bake and mash fresh sweet potatoes until very smooth.
  • This cornbread pairs well with chili, barbecue, or as a Thanksgiving side dish.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it stand for 5 minutes before using.

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