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Easy Moist Sweet Potato Cornbread with Honey Butter Glaze

Close-up of a slice of moist sweet potato cornbread generously drizzled with golden syrup.
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Make this easy, moist, and tender sweet potato cornbread. It is a perfect Southern classic side dish, topped with a simple brown sugar honey butter glaze.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Glaze: 1/4 cup unsalted butter, melted
  • For the Glaze: 2 tablespoons honey
  • For the Glaze: 1 tablespoon brown sugar

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, baking soda, and salt.
  3. In a separate medium bowl, whisk together the mashed sweet potato, buttermilk, vegetable oil, eggs, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine 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 bowl, whisk together the melted butter, honey, and brown sugar until smooth.
  8. Remove the cornbread from the oven. Immediately brush the warm honey butter glaze evenly over the top surface of the hot cornbread.
  9. Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.

Notes

  • For the easiest sweet potato mashing, bake the sweet potato whole until very soft, then scoop out the flesh.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This cornbread is excellent served alongside chili or as a Thanksgiving side dish.

Nutrition

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