Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup cooked and mashed sweet potato puree
- 1 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, melted, plus 3 tablespoons honey (for the batter and topping)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Grease and flour an 8×8 inch baking pan. In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, and salt until well combined.
- Step 2: In a separate medium bowl, whisk together the sweet potato puree, buttermilk, and the large egg until smooth. Slowly incorporate 1/4 cup of the melted butter and 1 tablespoon of the honey into the wet mixture.
- Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few small lumps are acceptable. Pour the batter into the prepared baking pan.
- Step 4: Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Step 5: While the cornbread is baking, prepare the honey butter glaze: Melt the remaining 1/4 cup of butter and stir in the remaining 2 tablespoons of honey. Once the cornbread is removed from the oven, immediately brush or drizzle the warm honey butter glaze evenly over the top. Serve warm.
Notes
- To keep the glazed surface soft, store any leftovers at room temperature wrapped tightly in plastic wrap for up to two days.
- For the best texture, reheat slices in a toaster oven or standard oven at 300°F (150°C) until just warm, which revitalizes the honey butter without drying out the sweet potato interior.
- The subtle sweetness and savory honey glaze make this cornbread the perfect accompaniment to a spicy chili or rich, slow-cooked brisket, offering a beautiful flavor contrast.
- When incorporating the wet and dry ingredients, mix only until they just combine, as overmixing will activate the flour's gluten and result in tough, less tender cornbread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American