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close up view of a slice of sweet potato cornbread

Fluffy and Moist Sweet Potato Cornbread

Sweet potato cornbread with a honey butter glaze is perfectly fluffy and moist, with a tender crumb. In under 1 hour, you can have this mouthwatering soul food side dish on the table for Sunday dinners and holidays like Thanksgiving and Christmas.
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Cook Time: 45 minutes
Total Time: 45 minutes
Course: Bread
Cuisine: American
Keyword: baking, cornbread, dessert, sweet potato cornbread
Servings: 8 pieces
Calories: 411kcal
Author: Tamara

Ingredients

  • 1 cup All purpose flour
  • 1 cup Yellow cornmeal
  • 1 cup Sugar granulated sugar
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Pumpkin pie spice (substitute ½ teaspoon cinnamon ½ teaspoon nutmeg)
  • 2 large Eggs room temperature
  • 2 tablespoons Honey
  • 1 teaspoon Vanilla extract
  • 1 stick Butter unsalted and melted
  • 1 ½ cups Buttermilk
  • 1 cup Sweet potato mashed and cooled
  • ½ tablespoon Orange food coloring optional but recommended

Honey Butter Glaze

  • 1 tablespoon Butter unsalted, melted
  • 1 tablespoon Honey
  • 1 teaspoon Pumpkin pie spice or ½ teaspoon cinnamon ½ teaspoon nutmeg

Instructions

  • Preheat the oven to 400°F. Once the oven preheats, place a 10 inch cast iron skillet into the oven and heat it up for 5 minutes. You can also use a 9x9 square baking pan, or 12 cup muffin pan instead.
  • Boil your sweet potatoes whole until they are fork tender. Once they cool, remove the skins from them and use a potato masher (or an electric mixer) to get them mashed. Alternatively, you can peel them and cut them into chunks, then boil and mash. Allow them to cool completely after mashing.
  • Now add your flour, cornmeal, sugar, baking powder, baking soda, pumpkin pie spice, and salt to a bowl and whisk it to combine. Then set this aside. 
  • In another large bowl, add your eggs, honey, vanilla extract, melted butter, buttermilk, mashed sweet potatoes, and food coloring. Use a high speed mixer or a whisk, and mix it until everything is fully incorporated.
  • Once everything is combined, pour your dry ingredients into the bowl with the wet ingredients. Use a rubber spatula to fold everything together until it is combined, careful not to over mix. 
  • Rub your hot cast iron skillet down with a pad of butter, then pour the sweet potato cornbread batter directly into it. 
  • Place it in the oven and bake for 35-40 minutes, or until it is completely set. Insert a toothpick in the middle of the cornbread, if it comes out clean (dry), then it is done. Do not over bake the cornbread or it will be dry!
  • In a small bowl combine the butter, honey, and pumpkin pie spice and heat it up in the microwave for about 30 seconds so that the butter can melt. Stir it up to make sure everything is combined. 
  • Use a toothpick to poke small holes in the top of the cornbread, then pour your honey butter all over the top. And Enjoy!

Notes

Be sure to read the post above for more tips and suggestions to get the most delicious sweet potato cornbread!

Nutrition

Serving: 1serving | Calories: 411kcal | Carbohydrates: 64g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 83mg | Sodium: 534mg | Fiber: 2g | Sugar: 36g
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