Honey Butter Sweet Potato Cornbread
Ingredients (Serves 8)
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional, for warmth)
- ½ cup unsalted butter, melted (plus more for greasing)
- ½ cup honey
- ½ cup brown sugar (lightly packed)
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
For the Honey Butter Glaze
- 3 tbsp unsalted butter, softened
- 2 tbsp honey
- Pinch of sea salt
Instructions
1. Prepare Sweet Potato
- Peel, cube, and boil (or roast) the sweet potato until tender.
- Mash until smooth and let cool slightly.
2. Make the Batter
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking pan or cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk mashed sweet potato, melted butter, honey, sugar, eggs, and buttermilk until smooth.
- Pour wet mixture into dry ingredients. Gently fold until just combined (do not overmix).
3. Bake
- Spread batter evenly into prepared pan.
- Bake for 30–35 minutes, until golden on top and a toothpick inserted in the center comes out clean.
4. Make Honey Butter Glaze
- In a small bowl, mix softened butter, honey, and a pinch of salt until creamy.
5. Serve
- Brush the warm cornbread with honey butter glaze.
- Slice and serve warm with extra honey butter on the side.
Why You’ll Love This Cornbread
Sweet potato keeps it moist and soft
Honey adds a natural, floral sweetness
Cornmeal gives it a hearty, rustic texture
Perfect alongside chili, roasted meats, or as a holiday side dish
Pro Tip: For a bakery-style look, bake it in a cast-iron skillet – it gives the cornbread crispy golden edges while keeping the inside tender.
