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Easy Moist Sweet Potato Cornbread with Honey Butter Glaze

Close-up of a slice of moist sweet potato cornbread dripping with amber glaze.
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A simple recipe for moist and tender sweet potato cornbread, topped with a rich brown sugar honey butter glaze. This is a comforting Southern side dish.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup mashed cooked sweet potato (about 1 large sweet potato)
  • 1/2 cup buttermilk
  • 1/4 cup unsalted butter, melted, plus 2 tablespoons for glaze
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey, for glaze

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch baking pan.
  2. In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the mashed sweet potato, buttermilk, 1/4 cup melted butter, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are acceptable for a tender result.
  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 saucepan over low heat, combine the remaining 2 tablespoons of butter, honey, and 1 tablespoon of brown sugar (optional, if you want extra sweetness in the glaze). Stir until the butter is melted and the mixture is smooth.
  8. Remove the cornbread from the oven. Immediately brush or drizzle the warm honey butter glaze evenly over the hot cornbread.
  9. Let the cornbread cool in the pan for at least 15 minutes before cutting and serving.

Notes

  • For the best texture, ensure your sweet potatoes are fully cooked and mashed until very smooth before measuring.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This cornbread freezes well; cool completely, wrap tightly, and freeze for up to three months.

Nutrition

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