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Honey Butter Sweet Potato Cornbread

Honey butter sweet potato cornbread bakes up golden with a tender, moist crumb and a smooth layer of honey butter. Mashed sweet potato adds softness and sweetness to this easy square-pan cornbread.
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Prep Time 15 minutes
Cook Time 1 hour 26 minutes
cooling and resting time 25 minutes
Total Time 2 hours 6 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the cornbread
  • 1 sweet potato large; about 12 ounces
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt fine
  • 0.75 cup buttermilk
  • 2 eggs large
  • 0.33 cup vegetable oil
  • 0.33 cup light brown sugar packed
For the honey butter
  • 4 tbsp unsalted butter softened
  • 2 tbsp honey

Equipment

  • 1 9-inch square baking pan

Method
 

Bake the sweet potato
  1. Heat the oven to 400°F.
  2. Bake the sweet potato directly on the oven rack until very tender when pierced with a knife, 45 to 60 minutes.
  3. Let the sweet potato cool until easy to handle, about 15 minutes.
  4. Peel the sweet potato.
  5. Mash the sweet potato until smooth and measure 1 cup.
Make the cornbread
  1. Reduce the oven to 375°F.
  2. Grease a 9-inch square baking pan.
  3. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  4. In a medium bowl, whisk together the buttermilk, eggs, oil, brown sugar, and 1 cup mashed sweet potato.
  5. Pour the wet mixture into the dry mixture.
  6. Fold just until no dry streaks remain.
  7. Spread the batter in the prepared pan.
  8. Bake at 375°F until golden and a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes.
  9. Let the cornbread rest in the pan for 10 minutes.
Make the honey butter
  1. Stir the softened butter and honey together in a small bowl until smooth.
  2. Spread the honey butter over the warm cornbread.
  3. Serve the cornbread.

Notes

For the smoothest texture, mash the sweet potato until no lumps remain before measuring. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use unsweetened oat milk with a little vinegar in place of buttermilk and plant-based butter.