Honey Butter Sweet Potato Cornbread
A moist and tender Southern-style cornbread made with roasted sweet potatoes and topped with a decadent honey butter glaze. Perfect for Thanksgiving or chili nights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baked
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
1 cup mashed sweet potato (roasted)
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
1/2 cup unsalted butter, melted
1 cup buttermilk
2 tablespoons honey (for glaze)
2 tablespoons butter, melted (for glaze)
Instructions
1. Preheat oven to 400°F (200°C) and grease a 9-inch pan.
2. Whisk cornmeal, flour, sugar, baking powder, salt, and spices in a large bowl.
3. In another bowl, whisk sweet potato, eggs, melted butter, and buttermilk.
4. Pour wet ingredients into dry and fold gently until just combined.
5. Spread batter into the prepared pan.
6. Bake for 20-25 minutes until golden brown.
7. Mix honey and melted butter for the glaze.
8. Brush glaze over warm cornbread immediately.
9. Cool slightly before slicing.
Notes
Use room temperature ingredients for best results.
Store leftovers in an airtight container for up to 3 days.
Can be made gluten-free with a 1:1 flour blend.