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–+ servings
Sweet potato cornbread

Sweet Potato Cornbread with Honey Glaze for Soulful Comfort

This Sweet Potato Cornbread combines sweet potatoes and warm spices for a moist delight, perfect as a side or snack.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Snacks
Cuisine: Southern
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup yellow cornmeal consider white cornmeal for a unique twist.
  • 1 cup all-purpose flour substitute with gluten-free flour if needed.
  • 2 teaspoons baking powder make sure it’s fresh for optimal results.
  • 1 teaspoon salt optional for those who prefer a lower sodium version.
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon substitute with nutmeg or allspice for a spicier profile.
  • 1/2 teaspoon clove/nutmeg bring in aromatic spices to elevate the flavor.
  • 1/2 cup granulated sugar reduce for a less sweet cornbread.
  • 1/2 cup light brown sugar use dark brown sugar for a richer taste.
  • 1 cup cooked sweet potatoes (pureed) pumpkin puree serves as a lovely alternative.
  • 2 large eggs flaxseed meal can replace eggs for a vegan option.
  • 1/4 cup vegetable oil melted coconut oil adds an appealing flavor.
  • 1/4 cup butter (melted) opt for vegan butter if dairy-free is your choice.
  • 1 teaspoon vanilla extract omit for a more traditional cornbread taste.
  • 1 cup buttermilk use yogurt or non-dairy milk with vinegar for a dairy-free alternative.
For the Glaze
  • 1/4 cup honey butter glaze mix of melted butter, brown sugar, honey, and a pinch of salt.

Equipment

  • 8-inch glass baking dish
  • Mixing Bowl
  • Whisk

Method
 

Step‑by‑Step Instructions for Sweet Potato Cornbread
  1. Preheat your oven to 400°F (200°C) and butter an 8-inch glass baking dish.
  2. In a large bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, salt, baking soda, cinnamon, nutmeg, and both sugars.
  3. In another bowl, combine the pureed sweet potatoes, eggs, melted butter, vegetable oil, vanilla extract, and buttermilk until smooth.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined.
  5. Transfer the batter into the prepared baking dish and bake for 20 minutes. Then tent with foil and bake for another 20 minutes.
  6. Prepare the glaze by mixing melted butter, brown sugar, honey, and salt until combined.
  7. Brush the glaze over the warm cornbread and allow to cool slightly before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 1500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

For a gluten-free option, substitute all-purpose flour with gluten-free flour. Ensure all ingredients are fresh for the best texture.

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