Description
This honey butter sweet potato cornbread is soft, moist, and packed with warm spices. The natural sweetness of roasted sweet potatoes pairs perfectly with the golden, crispy edges of classic cornbread, and the honey butter glaze adds a rich, indulgent finish. Perfect as a holiday side, a cozy comfort food, or a companion to BBQ and soups, this cornbread is easy to make and sure to be a hit!
Ingredients
Scale
For the Sweet Potato Cornbread
- 6 tbsp unsalted butter, divided (4 tbsp melted, 2 tbsp for skillet)
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 large eggs
- 2 cups sweet potato puree (from 1 large roasted sweet potato)
- 1 cup buttermilk
- ⅓ cup brown sugar
For the Honey Butter Glaze
- ¼ cup unsalted butter, melted
- 3 tbsp honey
- 1 pinch fine sea salt
Instructions
. Preheat & Prepare the Skillet
- Preheat oven to 400°F (200°C).
- Place 2 tbsp butter in a cast iron skillet and put it in the oven to melt while you prepare the batter.
2. Mix the Dry Ingredients
- In a large bowl, whisk together:
- Flour, cornmeal, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Mix the Wet Ingredients
- In another bowl, beat eggs.
- Add sweet potato puree, brown sugar, and melted butter, mixing until smooth.
- Stir in buttermilk until well combined.
4. Combine Wet & Dry Mixtures
- Gently fold the wet ingredients into the dry ingredients. Do not overmix—stir just until no dry streaks remain.
5. Bake the Cornbread
- Carefully remove the hot skillet from the oven. Swirl the melted butter to coat the bottom.
- Pour the batter into the skillet, smoothing the top.
- Bake for 25–30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Make the Honey Butter Glaze
- While the cornbread is baking, whisk together:
- Melted butter, honey, and a pinch of salt.
7. Glaze & Serve
- Brush the warm honey butter glaze over the baked cornbread immediately after removing it from the oven.
- Let cool for 10 minutes, then slice and serve warm.
Notes
- For extra crisp edges, preheat the cast iron skillet before adding the batter.
- Don’t overmix the batter—stir just until combined for a light and fluffy texture.
- For a less sweet version, reduce the brown sugar to ¼ cup and lightly brush the honey butter glaze.
- To make it dairy-free, substitute coconut oil for butter and almond milk + 1 tbsp lemon juice for buttermilk.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 10g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg