Description
A warm and moist cornbread infused with sweet potato and topped with a honey butter glaze, perfect for weeknight dinners or holiday meals.
Ingredients
Scale
- 1 cup sweet potatoes (roasted and mashed)
- 1/2 cup unsalted butter, melted (divided)
- 1/3 cup honey
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tbsp honey butter glaze (melted butter + honey for brushing)
Instructions
- Preheat oven to 400°F. Pierce sweet potatoes and roast for 45 minutes until soft. Cool, peel, and mash until smooth.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and cinnamon. Set aside.
- In another bowl, mix mashed sweet potatoes, melted butter, honey, brown sugar, eggs, and buttermilk until smooth.
- Add the wet mixture to dry ingredients and fold gently until just combined.
- Grease a 9-inch cast-iron skillet or baking pan with butter. Pour in the batter and bake at 375°F for 30–35 minutes until golden brown and a toothpick comes out clean.
- In a small saucepan, melt 1/4 cup butter and whisk in 2 tbsp honey. Brush over hot cornbread right after baking.
- Cool slightly before slicing. Serve warm with extra honey butter on the side.
Notes
Use fresh-roasted sweet potatoes for best flavor. Avoid overmixing to keep cornbread soft and airy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg