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Sweet Potato Cornbread

Sweet potato cornbread with a honey-butter brown sugar glaze ♡
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Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Appetizer, Side Dish
Cuisine American
Servings 12

Ingredients
  

Cornbread batter✮⋆˙

  • 180 grams fine cornmeal 1 1/2 cups
  • 190 grams all-purpose flour 1 1/2 cups
  • 1/2 tsp baking soda
  • 1 tbsp baking powder
  • 1 tsp fine kosher salt
  • 100 grams granulated sugar 1/2 cup
  • 75 grams dark brown sugar 1/3 cup, packed
  • 75 grams vegetable oil 1/3 cup
  • 55 grams unsalted butter, melted 1/4 cup
  • 2 large eggs
  • 470 grams sweet potato
  • 60 grams sour cream
  • 4 oz buttermilk

Honey-butter brown sugar glaze✮⋆˙

  • 110 grams brown sugar 1/2 cup
  • 170 grams butter 3/4 cup
  • 85 grams honey 1/4 cup
  • 1/8 tsp fine kosher salt

Instructions
 

First things first✮⋆˙

  • Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking pan or a cast iron skillet.

Next✮⋆˙

  • Peel, wash, and cut 470 grams of sweet potato. Boil it in a pot of water until tender (about 15 minutes). Drain, then mash until smooth—set aside to cool.

Now for our batter✮⋆˙

  • in a medium mixing bowl, whisk together the cornmeal, flour, baking soda, baking powder, salt, Set aside.
  • In a large bowl, combine together the sugars, vegetable oil, and melted butter until smooth. Then whisk in one egg at a time - add the sweet potato purée, Whisk in your sour cream and buttermilk, stirring until fully combined.
  • Gently fold the dry ingredients into the wet ingredients, mixing just until incorporated. Avoid overmixing to keep the cornbread tender.
  • Pour the batter into the prepared pan or skillet, smoothing the top. Bake for 25-30 minutes (mine took 30 minutes), or until a toothpick inserted in the center comes out clean and the top is golden.

10 minutes before your cornbread is done baking✮⋆˙

  • In a small saucepan, add your butter and melt it down on low heat.
  • Add your honey and brown sugar, continuing to stir over low-medium heat until all of the brown sugar dissolves, then add your salt.
  • This should take about 10 minutes.

Take cornbread out of the oven✮⋆˙

  • Remove your cornbread from the oven, and poke tiny holes all around with a toothpick so the cornbread can truly soak up the glaze. Since I made this recipe less sweet with the intention of letting the glaze bring in the sweetness, we want the glaze to melt in and soak right into the cornbread.
  • Pour the smooth glaze over the hot cornbread—you want to make sure to do this when the cornbread is still fresh out of the oven and while the glaze is still warm and silky.
  • You don’t want the glaze to cool down, or it will become clumpy and won’t reheat to a smooth consistency.

Lastly✮⋆˙

  • Let the cornbread rest for 5-10 minutes after adding the glaze on top, then you're ready to enjoy!
Keyword cornbread, sidedish, sweetpotato