Sweet Potato Cornbread Recipe
A tender, warmly spiced sweet potato cornbread made with yellow cornmeal, mashed sweet potatoes, buttermilk, butter, and a honey-brown sugar glaze. This cornbread bakes into a moist, flavorful side dish with subtle notes of cinnamon, nutmeg, and cloves.
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Ingredients
For the Cornbread
- 1 cup cooked sweet potatoes mashed until smooth
- 1/2 cup unsalted butter melted
- 1 1/4 cups yellow cornmeal
- 1/4 cup light brown sugar firmly packed
- 2 tablespoons neutral cooking oil such as canola oil
- 1/2 teaspoon ground cinnamon
- 3/4 cup all-purpose flour
- 1 cup buttermilk
- 1/2 cup granulated white sugar
- 1 tablespoon baking powder
- 2 large eggs brought to room temperature
- 1 teaspoon salt
- 1 large egg yolk brought to room temperature
- 1/2 teaspoon baking soda
- 1/8 to 1/4 teaspoon ground cloves
- 1/4 teaspoon vanilla extract
- 1/8 to 1/4 teaspoon ground nutmeg preferably freshly grated
- Orange food coloring optional
For the Glaze
- 4 tablespoons melted butter
- 2 tablespoons honey
- 2 tablespoons light brown sugar packed
- A small pinch of salt
- A small pinch of ground cinnamon
Instructions
- Preheat the oven to 400°F / 200°C.
- Lightly coat an 8-inch glass baking dish with butter to help prevent sticking, then place it aside until the batter is ready.
- In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, baking soda, cinnamon, cloves, nutmeg, granulated sugar, and packed brown sugar.
- Continue mixing until the dry ingredients are evenly distributed, then set the bowl aside.
- In a separate large bowl, combine the mashed sweet potatoes, whole eggs, egg yolk, melted butter, neutral oil, vanilla extract, and buttermilk.
- Add the orange food coloring at this stage, if using. Four drops may be stirred in for additional color.
- Mix the wet ingredients until the mixture appears smooth and fully blended.
- Gradually fold the dry mixture into the wet mixture, stirring gently only until combined.
- Avoid excessive mixing, as overworking the batter may create a heavier texture.
- Transfer the batter into the prepared 8-inch baking dish, spreading it evenly.
- Place the dish on the center rack of the preheated oven and bake for 20 minutes.
- After the first 20 minutes, loosely cover the dish with aluminum foil to reduce excessive browning.
- Continue baking for another 20 minutes, or until the center is set.
- While the cornbread finishes baking, prepare the glaze by stirring together the melted butter, honey, packed brown sugar, cinnamon, and salt while the butter and sugar are still warm enough to help the sugar dissolve.
- Remove the cornbread from the oven and brush the warm glaze generously over the surface several times.
- Use only as much glaze as needed.
- Allow the glaze to settle into the hot cornbread, then serve warm.