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Ultimate Moist Sweet Potato Cornbread with Honey Butter Glaze

Two squares of vibrant orange sweet potato cornbread topped with a shiny glaze, served on a white plate.
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Make this moist and tender sweet potato cornbread. It uses natural sweetness from sweet potatoes and finishes with a simple honey butter glaze, making it a perfect side for chili or holiday meals.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 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 Glaze: 1/4 cup unsalted butter, melted
  • For the Glaze: 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 flour, cornmeal, brown sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk the mashed sweet potato, buttermilk, vegetable oil, eggs, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Pour the batter into the prepared baking pan and spread evenly.
  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 glaze: In a small bowl, whisk together the melted butter and honey.
  8. Remove the cornbread from the oven. Immediately brush the entire top surface evenly with the honey butter glaze.
  9. Let the cornbread cool in the pan for at least 10 minutes before slicing and serving warm.

Notes

  • To cook the sweet potato, you can bake it whole until soft or microwave it for 5 to 7 minutes. Let it cool before mashing.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This cornbread pairs well with barbecue dishes or as a stuffing alternative for holiday meals.

Nutrition

Find it online: https://tastytribune.com/sweet-potato-cornbread-recipe-1/