Description

This Honey Butter Sweet Potato Cornbread is soft, sweet, and rich with fall flavors. Mashed sweet potatoes make it ultra-moist, while a honey butter glaze adds the perfect golden finish. It’s a comforting side that’s just as satisfying as a dessert.

Ingredients

1 cup mashed sweet potatoes

1 cup yellow cornmeal

3/4 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon (optional)

1/3 cup brown sugar

2 large eggs

1 cup buttermilk

1/4 cup melted butter (plus more for greasing)

2 tablespoons honey (plus more for glazing)

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Instructions

1. Preheat oven to 375°F (190°C). Place a cast iron skillet in the oven if using.

2. In a medium bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and cinnamon.

3. In a large bowl, whisk sweet potatoes, brown sugar, eggs, and buttermilk until smooth.

4. Stir in melted butter and honey until fully combined.

5. Gently fold the dry ingredients into the wet mixture. Don’t overmix.

6. Grease your baking dish or preheated skillet with butter.

7. Pour in the batter and smooth the top.

8. Bake for 28–32 minutes, until a toothpick comes out clean.

9. While warm, brush generously with melted honey butter.

10. Let cool for 10 minutes before slicing.

Notes

For best results, use roasted and mashed sweet potatoes for deeper flavor.

Preheat the skillet for a crisp golden crust on the bottom.

Don’t skip the honey butter glaze—it enhances the sweetness and shine.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baked
Cuisine: Southern

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 11g
Sodium: 250mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg