This honey and butter topped sweet potato cornbread is sweet, delicious, and perfect for your next holiday or celebration meal
Do you like sweet cornbread? We do!
If you like it too, then this sweet potato cornbread might be your new favorite.
It’s extra moist and the added flavor from the sweet potatoes makes it perfect for holiday baking. When you top it with butter and honey (which I highly recommend 👍🏽), it pretty much transforms this cornbread into a dessert.
This would be perfect for a special gathering, but it’s simple enough to make anytime. Give it a try!
Looking for More Cornbread Recipes? Try These…
Video Instructions:
Ingredients in Sweet Potato Cornbread:
Yellow Cornmeal
All-Purpose Flour
Light Brown Sugar
Granulated Sugar
Baking Powder
Baking Soda
Salt
Vegetable Oil
Butter: Melt butter then allow it to cool down some before adding to the mixing bowl so that it doesn’t cook the eggs
Honey
Cinnamon
Nutmeg
Cooked Sweet Potatoes: I baked my sweet potatoes, but you can boil or microwave them if you prefer
Milk
Eggs
Vanilla Extract
How to Make Sweet Potato Cornbread:
1. Preheat oven to 350°F
2. In a large mixing bowl, whisk together the dry ingredients (flour, yellow cornmeal, baking powder, baking soda, salt, cinnamon, and nutmeg) until well combined.
3. Use an electric hand mixer or a stand mixer fitted with whisk attachment to combine mashed sweet potato, brown sugar, granulated sugar, eggs, vegetable oil, melted butter (make sure you give it a chance to cool before adding to mixing bowl), honey, vanilla extract, and milk. Start on low speed and gradually increase the speed to medium. Mix until well combined, about 1 minute. Note: Discard any sweet potato strings that get caught in the beaters/whisk. If you put them back into the batter, they will make your cornbread stringy.
4. Pour wet ingredients into dry ingredients and whisk together until just moistened and no patches of dry ingredients remain. Try not to overmix.
5. Spray a 9×9 baking dish with non-stick cooking spray. Pour in the batter and spread it evenly, then gently tap the bottom of the pan on the counter a few times to remove extra air before baking.
6. Bake at 350°F for 35-45 minutes, just until a toothpick inserted in the middle comes out clean.
7. Cool cornbread in pan until it’s no longer hot. It may crumble if you cut it while it’s hot. Once cooled, cut cornbread and serve individual slices topped with butter and drizzled with honey (if desired). Enjoy!
Sweet Potato Cornbread
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup yellow cornmeal
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups cooked, cooled, peeled & mashed sweet potato (around 2 medium sweet potatoes)
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup butter, melted and cooled
- 1 Tablespoon honey
- 1 teaspoon vanilla extract
- 1 1/2 cups milk
- honey and butter for topping (optional)
Instructions
- Preheat oven to 350°F
- In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Use electric hand mixer or stand mixer fitted with whisk attachment to combine mashed sweet potato, brown sugar, granulated sugar, eggs, vegetable oil, melted butter, honey, vanilla extract, and milk. Start on low speed and gradually increase to medium speed. Mix until well combined, about 1 minute. Note: Discard any sweet potato strings caught in the whisk, don't put them back into the batter.
- Pour wet ingredients into dry ingredients and whisk together until just moistened and no patches of dry ingredients remain. Try not to overmix.
- Spray 9×9 baking dish with non-stick cooking spray. Pour in batter and spread evenly, then gently tap the bottom of the pan on the counter a few times to remove extra air before baking.
- Bake at 350°F for 35-45 minutes, just until toothpick inserted in middle comes out clean.
- Cool cornbread in pan until no longer hot. Cut and serve individual slices topped with butter and drizzled with honey, if desired.
**If you make and enjoy this recipe, please help us by leaving a comment below sharing your experience! Thank you!
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