Description
This Sweet Potato Cornbread is a delightful blend of rustic cornmeal with the natural sweetness of pureed sweet potatoes, enriched with warm spices and topped with a luscious honey butter glaze. Perfect as a side for savory meals or served as a cozy snack.
Ingredients
Cornbread
- 1¼ cups yellow cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ⅛-¼ teaspoon clove
- ⅛-¼ teaspoon nutmeg
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 cup cooked sweet potatoes (pureed)
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 2 tablespoons vegetable oil
- ½ cup butter, melted
- ¼ teaspoon vanilla extract
- 1 cup buttermilk
- Orange food coloring (optional)
Honey Butter Glaze
- 4 tablespoons butter, melted
- 2 tablespoons light brown sugar, packed
- 2 tablespoons honey
- Pinch of salt
- Pinch of cinnamon
Instructions
- Prepare Sweet Potato Puree: Cook and puree sweet potatoes until smooth if not using pre-made puree. Set aside.
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Lightly butter an 8-inch glass baking dish and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar until evenly combined.
- Combine Wet Ingredients: In another large bowl, combine the pureed sweet potatoes, eggs, egg yolk, melted butter, vegetable oil, vanilla extract, and buttermilk. Add orange food coloring if desired, and stir to incorporate.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix to keep the cornbread tender.
- Bake: Pour the batter evenly into the prepared baking dish. Bake on the middle rack for 20 minutes.
- Cover and Continue Baking: After 20 minutes, tent the cornbread with foil to prevent over-browning and bake for an additional 20 minutes or until the middle is set and a toothpick inserted comes out clean.
- Prepare Honey Butter Glaze: While the cornbread bakes, stir together the melted butter, brown sugar, honey, salt, and cinnamon. Make sure to dissolve the sugar completely by stirring while the butter is still warm.
- Glaze and Serve: Once the cornbread is removed from the oven, brush the warm cornbread generously with the honey butter glaze a few times. Serve warm.
Notes
- For the sweet potato puree, bake, steam, or boil sweet potatoes until soft, then mash or blend until smooth.
- Orange food coloring is optional but enhances the warm color of the cornbread.
- Do not over mix the batter to keep the cornbread light and tender.
- The glaze amount is generous; you may not need to use all of it depending on preferred sweetness.
- You can substitute buttermilk with milk mixed with 1 tablespoon vinegar if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
