Go Back

Honey Butter Sweet Potato Cornbread

Honey butter sweet potato cornbread with tender, moist crumb and caramelized edges baked in a cast iron skillet. Golden-orange cornbread is brushed generously with whipped honey butter while warm for a glossy finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: Southern American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Honey butter sweet potato cornbread
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.3333 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup sweet potato puree (roasted and mashed)
  • 2 eggs
  • 0.5 cup whole milk
  • 0.3333 cup unsalted butter, melted
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • 3 tbsp softened butter For honey butter topping.
  • 2 tbsp honey For honey butter topping.
  • 1 cinnamon Pinch for honey butter topping.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat oven to 400F, then butter an 8-inch square pan or cast iron skillet.
Mix dry ingredients
  1. Whisk cornmeal, flour, sugar, baking powder, cinnamon, and salt until evenly combined.
Mix wet ingredients
  1. Whisk sweet potato, eggs, milk, melted butter, honey, and vanilla until smooth.
Combine
  1. Fold wet mixture into dry ingredients until just combined, stopping as soon as no dry streaks remain.
Bake
  1. Pour batter into the prepared pan and bake for 25-30 minutes at 400F, until golden and a toothpick comes out clean.
Make and apply honey butter topping
  1. Whisk softened butter, honey, and a pinch of cinnamon together until whipped and glossy.
Finish
  1. Brush generously with honey butter while warm, so it melts into the hot cornbread and creates a shiny top.

Notes

Pro tip: roast and mash the sweet potato until very smooth for a tender crumb (no lumps). Store covered in the refrigerator up to 3 days; rewarm in a 300F oven for 8-10 minutes. Freeze baked cornbread (tightly wrapped) up to 2 months. For a lighter option, swap half the butter for an equal amount of neutral oil and reduce honey in the topping by 1 tbsp.