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Ultra Moist Honey Butter Sweet Potato Cornbread with Cinnamon

Close-up of a square slice of bright orange sweet potato cornbread topped with a shiny glaze.
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Make this ultra moist sweet potato cornbread, featuring a rich, slightly sweet flavor profile and topped with a simple honey butter glaze. This recipe is easy to follow and makes a tender side dish perfect for chili, BBQ, or holiday meals.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup mashed cooked sweet potato (about 1 large sweet potato)
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/4 cup honey (for batter)
  • For Honey Butter Topping:
  • 1/4 cup (4 tablespoons) unsalted butter, softened
  • 2 tablespoons honey
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch baking pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, cinnamon, and salt.
  3. In a separate medium bowl, whisk together the mashed sweet potato, buttermilk, vegetable oil, eggs, and 1/4 cup of honey until smooth.
  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.
  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 honey butter topping. In a small bowl, combine the softened butter, 2 tablespoons of honey, and 1/4 teaspoon of cinnamon. Mix until creamy and well blended.
  8. Remove the cornbread from the oven. Immediately spread the honey butter topping evenly over the warm cornbread.
  9. Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.

Notes

  • For the best texture, use fully cooked and mashed sweet potatoes. You can bake or microwave the sweet potato until soft before mashing.
  • 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 recipe pairs well with savory dishes like pulled pork or turkey.

Nutrition

Find it online: https://cookingbyjade.com/sweet-potato-cornbread-recipe-moist-honey-butter/