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Ultimate Moist Sweet Potato Cornbread with Honey Butter Glaze

Close-up of a square slice of moist, orange sweet potato cornbread topped with a shiny honey or syrup glaze.
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You need a comforting side dish that is both moist and fluffy. This easy sweet potato cornbread recipe delivers authentic Southern flavor with natural sweetness from sweet potatoes and a simple honey butter topping. It is perfect for holiday dinners, chili, or barbecue meals.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup cooked, mashed sweet potato (about 1 large sweet potato)
  • 1 cup buttermilk
  • 1/2 cup (1 stick) unsalted butter, melted, plus more for greasing
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Honey Butter Glaze: 1/4 cup unsalted butter, softened
  • 2 tablespoons honey

Instructions

  1. Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking pan or a 9-inch round cast-iron skillet with butter.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, combine the mashed sweet potato, buttermilk, 1/2 cup melted butter, eggs, and vanilla extract. Whisk until the mixture is smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine for a tender cornbread.
  5. Pour the batter into your prepared pan or skillet.
  6. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. While the cornbread bakes, prepare the honey butter glaze. In a small bowl, mix the softened butter and honey together until light and creamy.
  8. Remove the cornbread from the oven. While it is still hot, spread the honey butter glaze evenly over the top.
  9. Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.

Notes

  • To prepare the sweet potato, bake one large sweet potato at 400°F (200°C) wrapped in foil for about one hour until soft. Let it cool, then scoop out the flesh and mash it well.
  • For a richer Southern sweet potato cornbread flavor, substitute 1/4 cup of the granulated sugar with packed light brown sugar.
  • If you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://cheffinity.com/sweet-potato-cornbread-moist-fluffy-recipe/