Every time I bake this cornbread, it takes me back to that first moment of experimentation in the kitchen, where curiosity turned into a family favorite. There’s something deeply satisfying about the golden crust, the slightly sweet interior, and the glossy honey butter glaze that coats the top. It’s not just a dish; it’s a comforting ritual, especially when the weather starts cooling down, and you crave something warm and cozy.
Kids often help with mashing the sweet potatoes, and it’s become a bit of a game to see who can mash them the smoothest! We often make it for family gatherings, and it never fails to bring smiles and compliments from everyone at the table. The best part? This dish is straightforward, even for those who aren’t seasoned bakers. It’s all about simple ingredients coming together in harmony, and it’s forgiving enough that even a few mishaps can’t ruin it.
So, if you’re looking for a recipe that brings warmth and joy to your table, why not give this Honey Butter Sweet Potato Cornbread a try? Trust me, one bite, and it’ll likely become a staple in your household too.
How to Make Honey Butter Sweet Potato Cornbread
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Ingredients:
- 470 grams sweet potato
- 180 grams fine cornmeal (1 1/2 cups)
- 190 grams all-purpose flour (1 1/2 cups)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 100 grams granulated sugar (1/2 cup)
- 75 grams dark brown sugar (1/3 cup, packed)
- 75 grams vegetable oil (1/3 cup)
- 55 grams unsalted butter, melted (1/4 cup)
- 2 large eggs
- 60 grams sour cream
- 4 oz buttermilk
- 110 grams brown sugar (1/2 cup) for glaze
- 170 grams butter (3/4 cup) for glaze
- 85 grams honey (1/4 cup) for glaze
- 1 tsp fine kosher salt for glaze
Directions:
- Begin by preheating your oven to 375°F (190°C). Get a 9×9-inch baking pan or a cast iron skillet ready by greasing it lightly.
- Peel and chop the sweet potato into chunks. Boil them in water until they’re tender, which should take about 15 minutes. Drain, mash them thoroughly, and let them cool a bit.
- In a medium-sized bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt. Set this dry mix aside for now.
- Take a larger bowl and combine the granulated sugar, dark brown sugar, vegetable oil, and melted butter. Mix everything together until it’s smooth. Add in the eggs one at a time, followed by the cooled sweet potato mash, sour cream, and buttermilk, stirring until the mixture is well blended.
- Gently fold the dry ingredients into the wet ones. Mix just until combined to avoid making the cornbread tough.
- Spread the batter evenly into your greased pan or skillet. Smooth the top and pop it into the oven. Bake for 25-30 minutes, checking with a toothpick to ensure it’s done (it should come out clean).
- While the cornbread bakes, prepare the glaze. In a small saucepan over low heat, melt the butter, then add the honey and brown sugar. Stir patiently until the sugar dissolves completely, and finish with the salt. This should take roughly 10 minutes.
- Once the cornbread is baked, remove it from the oven. Use a toothpick to poke small holes over the surface to help absorb the glaze.
- Pour the warm glaze over the freshly baked cornbread, ensuring it’s evenly coated. Let it sit for about 5-10 minutes for the glaze to seep in before indulging.
Customizing Honey Butter Sweet Potato Cornbread: Alternative Ingredients
If you’re missing any ingredients, don’t worry! You can swap buttermilk with a mix of milk and lemon juice or vinegar. No brown sugar? Use white sugar with a splash of molasses. Replace sour cream with plain yogurt or Greek yogurt for a similar tangy richness.
Best Ways to Store Honey Butter Sweet Potato Cornbread
Keep your Honey Butter Sweet Potato Cornbread fresh by wrapping it tightly in plastic wrap or sealing it in an airtight container. It stays good at room temperature for up to two days. For longer storage, freeze slices separated by parchment paper and reheat gently in the oven.
Perfect Pairings for Honey Butter Sweet Potato Cornbread
This cornbread pairs wonderfully with a hearty chili or your favorite soup. Add a dollop of whipped cream or a scoop of vanilla ice cream for a sweet treat. To drink, a cold glass of milk or hot cocoa complements it beautifully.
Pro Tips for the Perfect Honey Butter Sweet Potato Cornbread
To ensure your cornbread is soft and moist, make sure not to overmix the batter. Use a fork to gently fold in the dry ingredients until just combined. For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the batter.
Seasonal Twists for Honey Butter Sweet Potato Cornbread
In the fall, enhance this recipe with a sprinkle of cinnamon or nutmeg. During summer, add fresh corn kernels for a sweet burst of flavor. Winter calls for a hint of ginger or cloves to warm the palate. In spring, lemon zest can add a refreshing twist.
FAQs:
Can I use canned sweet potatoes instead of fresh?
Yes, you can substitute canned sweet potatoes if you’re short on time. Make sure to drain them well and mash before adding them to the batter. The taste might be slightly different, but they’ll still contribute a sweet, moist texture to your cornbread.
How can I make this cornbread dairy-free?
To make this recipe dairy-free, replace the butter with your favorite non-dairy butter substitute and sour cream with a non-dairy yogurt or sour cream alternative. Use a plant-based milk with a teaspoon of vinegar as a buttermilk substitute.
What can I do if my glaze turns out too thick?
If your glaze is too thick, simply reheat it gently on the stove, adding a teaspoon or two of water or milk until it reaches your desired consistency. Stir continuously to ensure it doesn’t burn or separate while reheating.
Is it possible to make this cornbread gluten-free?
Yes, you can make this cornbread gluten-free by substituting the all-purpose flour with a gluten-free flour blend that’s compatible with baking. Be sure to check that the baking powder and other ingredients are also gluten-free to prevent any cross-contamination.
Can this recipe be doubled?
Absolutely! You can double the ingredients to make a larger batch. Use a larger baking dish or two pans to ensure even baking. Keep an eye on the baking time, as it may vary slightly depending on your oven and the size of your pans.
What should I do if my cornbread is falling apart?
If your cornbread is crumbly, it could be due to overbaking or not enough moisture. Ensure you measure your wet ingredients accurately and check your cornbread a few minutes before the recommended baking time. Adding an extra egg can also help bind the ingredients better.
Honey Butter Sweet Potato Cornbread
Ingredients
For the Cornbread:
- 470 grams sweet potato
- 180 grams fine cornmeal about 1 1/2 cups
- 190 grams all-purpose flour about 1 1/2 cups
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 100 grams granulated sugar about 1/2 cup
- 75 grams dark brown sugar packed, about 1/3 cup
- 75 grams vegetable oil about 1/3 cup
- 55 grams unsalted butter melted, about 1/4 cup
- 2 large eggs
- 60 grams sour cream
- 4 oz buttermilk
For the Glaze:
- 110 grams brown sugar about 1/2 cup
- 170 grams butter for melting, about 3/4 cup
- 85 grams honey about 1/4 cup
- 1 tsp fine kosher salt
Instructions
- Start by preheating your oven to 375°F (190°C) and greasing a 9x9-inch baking pan or cast iron skillet.
For the Cornbread:
- Peel and dice the sweet potato, then place it in a pot of water and boil for approximately 15 minutes until tender. Once done, drain and mash until smooth. Allow to cool.
- In a medium bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Mix well and set aside.
- In a large mixing bowl, blend the granulated sugar, dark brown sugar, vegetable oil, and melted butter until creamy. Add the eggs one at a time, followed by the sweet potato puree, sour cream, and buttermilk until everything is nicely mixed.
- Gently incorporate the dry ingredients into the wet mixture until just combined—be cautious not to overmix to keep the cornbread tender.
- Transfer the batter into the prepped pan or skillet, smoothing the top evenly. Bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean, and the top has a golden hue.
For the Glaze:
- Approximately 10 minutes before baking is complete, melt the butter for the glaze in a small saucepan over low heat. Stir in the honey and brown sugar until the brown sugar is fully dissolved, then add the salt—this process will take about 10 minutes.
- When the cornbread is finished baking, remove it from the oven and create small holes all over the surface with a toothpick to allow the glaze to seep in.
- Drizzle the warm glaze over the cornbread immediately after it comes out of the oven. Ensure the glaze is warm to prevent clumping.
- Allow the cornbread to rest for about 5-10 minutes after applying the glaze, then enjoy your delicious creation!
