Moist, slightly sweet, and packed with cozy fall flavors, this sweet potato cornbread is the perfect side for chili, BBQ, or Thanksgiving dinner—with a decadent honey butter glaze!
Ingredients
For the Cornbread:
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1 cup (120g) all-purpose flour
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1 cup (140g) yellow cornmeal
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1 tbsp baking powder
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½ tsp salt
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1 tsp cinnamon (optional, for warmth)
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1 cup (240ml) mashed cooked sweet potato (~1 medium potato)
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½ cup (120ml) buttermilk (*or milk + 1 tsp vinegar*)
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⅓ cup (80ml) honey or maple syrup
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2 large eggs, room temperature
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¼ cup (60ml) melted butter or oil
For the Honey Butter Glaze:
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3 tbsp butter, melted
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2 tbsp honey
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Pinch of sea salt
Instructions
1. Prep & Preheat
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Preheat oven to 375°F (190°C).
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Grease a 9-inch cast-iron skillet or baking pan.
2. Make the Batter
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Whisk together flour, cornmeal, baking powder, salt, and cinnamon in a bowl.
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In another bowl, mix sweet potato, buttermilk, honey, eggs, and melted butter.
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Fold wet ingredients into dry until just combined (don’t overmix!).
3. Bake
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Pour batter into the skillet and bake for 20-25 minutes until golden and a toothpick comes out clean.
4. Glaze & Serve
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Mix melted butter, honey, and salt; brush over warm cornbread.
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Serve with extra honey butter and a sprinkle of flaky salt!
Why You’ll Love It
✅ Ultra-moist from sweet potato (no dry cornbread here!).
✅ Sweet-savory balance—perfect with spicy chili or fried chicken.
✅ Easy to make with pantry staples.
Tips & Variations
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Add-ins: Stir in ½ cup corn kernels, jalapeños, or pecans.
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Dairy-free: Use coconut oil and almond milk.
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Muffins: Bake in a muffin tin for 15-18 mins.
Pair with:
🍖 Smoky BBQ ribs
🌶️ Spicy black bean chili
🍗 Thanksgiving turkey
This cornbread is comfort food at its finest—soft, fragrant, and irresistible!