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Moist Honey Butter Sweet Potato Cornbread

Close-up of a square slice of moist sweet potato cornbread topped with a shiny glaze, served on a white plate.
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A recipe for moist cornbread featuring sweet potato, perfect as a fall side dish or Thanksgiving bread.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/4 cup honey (for batter)
  • For Honey Butter: 1/2 cup (1 stick) unsalted butter, softened
  • For Honey Butter: 1/4 cup 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, cinnamon, and salt.
  3. In a separate medium bowl, combine the mashed sweet potato, buttermilk, vegetable oil, eggs, and 1/4 cup honey. Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until the batter is mixed. Do not overmix; a few lumps are fine.
  5. Pour the batter into the prepared baking pan.
  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 honey butter: In a small bowl, beat the softened butter and 1/4 cup honey together until light and smooth.
  8. Remove the cornbread from the oven and let it cool in the pan for 10 minutes.
  9. Spread the prepared honey butter evenly over the warm cornbread before slicing and serving.

Notes

  • Use leftover baked or boiled sweet potatoes for the mash.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar and let it sit for 5 minutes before using.
  • For a Southern style, use half cornmeal and half flour.

Nutrition

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