🕒 Prep Time: 15 min
🔥 Cook Time: 40 min
⏱ Total Time: 55 min
Ingredients
Cornbread Batter:
- 1¼ cups yellow cornmeal
- ¾ cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp cinnamon
- ⅛–¼ tsp clove
- ⅛–¼ tsp nutmeg
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 cup cooked sweet potatoes (pureed)
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 2 tbsp vegetable oil
- ½ cup butter, melted
- ¼ tsp vanilla extract
- 1 cup buttermilk
- Few drops orange food coloring (optional)
Honey Butter Glaze:
- 4 tbsp butter, melted
- 2 tbsp light brown sugar, packed
- 2 tbsp honey
- Pinch of salt
- Pinch of cinnamon
Step-by-Step Instructions
- Preheat and Prep
Preheat oven to 400°F. Lightly butter an 8-inch glass baking dish and set it aside. - Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar. 🥄 - Blend Wet Ingredients
In another large bowl, combine the pureed sweet potatoes, eggs, egg yolk, melted butter, oil, vanilla extract, and buttermilk. Add a few drops of orange food coloring if you’d like a richer color. - Combine the Batter
Gradually stir the dry ingredients into the wet mixture just until combined. Don’t overmix — this keeps the cornbread soft and fluffy! - Bake to Perfection
Pour the batter into the prepared pan. Bake for 20 minutes on the middle rack. Tent with foil and bake for an additional 20 minutes or until the center is set. - Make the Honey Butter Glaze 🍯
While the cornbread bakes, mix the melted butter, brown sugar, honey, salt, and cinnamon in a small bowl. Make sure the sugar dissolves into the hot butter. - Glaze & Serve
Brush the hot glaze generously over the warm cornbread a few times. You won’t need all of it — just enough for that shiny, sweet finish. Slice and serve warm!
🌟 Pro Tips
- Make Ahead: Bake a day early and reheat gently in foil at 300°F.
- Storage: Keep leftovers in an airtight container at room temp for up to 2 days or refrigerate for 5 days.
- Sweet Potato Hack: Roast whole sweet potatoes until soft, then puree for deeper flavor.
🍽️ Nutrition Info
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice | 420 | 6g | 48g | 22g | 3g | 22g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
