Ingredients
For the Sweet Potato Cornbread
- 1 cup mashed roasted sweet potato (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 2 large eggs (room temperature)
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup full-fat buttermilk (room temperature)
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
Honey Butter
- ½ cup unsalted butter, softened
- 3 tablespoons honey
- pinch flaky sea salt
Optional Garnish
- honey drizzle
- butter pats
- fresh thyme
Instructions
Step 1
Preheat oven to 375°F (190°C).
Place a 9-inch cast-iron skillet inside the oven while preheating.
Step 2
Roast one medium sweet potato at 400°F for 40–50 minutes until fork tender.
Allow it to cool completely before mashing until smooth.
Measure exactly 1 cup.
Step 3
Whisk together
- cornmeal
- flour
- sugar
- baking powder
- baking soda
- salt
Step 4
In another bowl whisk together
- mashed sweet potato
- eggs
- melted butter
- buttermilk
- honey
- vanilla
until perfectly smooth.
Step 5
Pour wet ingredients into dry ingredients.
Fold gently using a spatula.
Stop mixing as soon as the flour disappears.
Small lumps are normal.
Step 6
Carefully remove the hot skillet.
Add one tablespoon butter.
Swirl to coat the bottom and sides.
Pour batter immediately.
Step 7
Bake 30–35 minutes.
The top should be deep golden brown.
The edges should pull away slightly.
A toothpick inserted into the center should come out with only a few moist crumbs.
For best accuracy, the center should reach 203–208°F (95–98°C).
Step 8
Meanwhile, whip together
- softened butter
- honey
- sea salt
until fluffy.
Step 9
Immediately brush the hot cornbread generously with the honey butter.
Allow it to soak into the crust.
Step 10
Cool for 10 minutes.
Slice into 12 squares.
Serve warm with extra butter and honey.
Notes
✔ Roast the sweet potato instead of boiling it for a richer flavor.
✔ Room-temperature ingredients create a smoother batter.
✔ Never overmix. A few lumps make lighter cornbread.
✔ Preheating the skillet produces the classic Southern crispy crust.
✔ Brush the honey butter on while the bread is still hot so it melts into every bite.
✔ Store leftovers in an airtight container for up to 5 days.
✔ Freeze individual slices for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern American
- Diet: Vegetarian