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Sweet Potato Cornbread

Sweet Potato Cornbread

Moist, fluffy cornbread packed with sweet potato goodness and warm spices. Served with creamy honey butter that melts perfectly on every golden slice. Perfect comfort food for any meal!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 12
Calories -285 kcal

Ingredients
  

Cornbread:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 1 cup cooked sweet potatoes pureed
  • 2 large eggs (room temperature)
  • 1 large egg yolk (room temperature)
  • 1/2 cup vegetable oil
  • 4 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • Orange food coloring (optional)

Honey Butter:

  • 1/2 cup butter (melted)
  • 2 tablespoons light brown sugar (packed)
  • 2 tablespoons honey
  • Pinch of salt
  • Pinch of ground cinnamon

Instructions
 

  • Preheat and prep: Heat oven to 400°F and grease a 9x13-inch baking dish thoroughly with butter for easy release.
  • Mix dry ingredients: Whisk cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, and nutmeg in a medium bowl until combined.
  • Combine wet ingredients: Beat sugars, sweet potato puree, eggs, egg yolk, oil, melted butter, and vanilla in a large bowl until smooth.
  • Add buttermilk: Pour buttermilk into the wet mixture and stir until well combined, adding food coloring if using for color.
  • Fold together: Gently fold dry ingredients into wet mixture just until combined, being careful not to overmix the batter.
  • Bake cornbread: Pour batter into prepared pan and bake 20-25 minutes until golden and a toothpick comes out clean.
  • Make honey butter: While the cornbread bakes, whisk the melted butter, brown sugar, honey, salt, and cinnamon until smooth and creamy.

Notes

  • Sweet potato prep: Roast whole sweet potatoes at 425°F for 45 minutes until tender, then puree smoothly.
  • Room temperature eggs: Let eggs sit out 30 minutes before using for better mixing and texture.
  • Don't overmix batter: Stir just until flour disappears to keep cornbread tender and avoid a tough texture.
  • Storage tip: Cover tightly and store at room temperature up to 2 days for best freshness.