Description
Get ready to fall in love with Honey Butter Sweet Potato Cornbread — a rich, moist, and irresistible twist on a classic favorite! Perfect for quick breakfast treats, easy dinner sides, or cozy snack moments, this easy recipe combines naturally sweet mashed sweet potatoes, buttery goodness, and a luscious honey glaze for a melt-in-your-mouth experience. Whether you’re looking for comforting food ideas, wholesome breakfast ideas, or a new star for your dinner ideas, this soft, flavorful cornbread will deliver every time. With warm spices, tender crumb, and golden sweetness, every bite feels like a delicious little celebration!
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
- ½ cup honey
- ½ cup melted unsalted butter (plus more for greasing and brushing)
- ¾ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Honey Butter Glaze:
- 2 tablespoons melted butter
- 2 tablespoons honey
Instructions
- Preheat your oven to 375°F (190°C). Grease a square baking pan or line it with parchment paper.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the mashed sweet potato, honey, melted butter, buttermilk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Spread the batter evenly into the prepared pan.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread is still warm, brush the top with the honey butter glaze.
- Let cool for 10 minutes before slicing and serving.