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Honey Butter Sweet Potato Cornbread with Candied Pecan Crust

A close-up of a square slice of bright orange Honey Butter Sweet Potato Cornbread topped with sticky glaze and pecans.
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Make this moist, slightly sweet cornbread featuring sweet potato and a rich honey butter glaze. It is a satisfying side dish perfect for holidays or any time you want comforting homemade bread.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup mashed cooked sweet potato (about 1 medium sweet potato)
  • 1/4 cup unsalted butter, melted, plus 2 tablespoons for the topping
  • 1/2 cup chopped pecans
  • 2 tablespoons granulated sugar (for pecans)
  • 1/4 cup honey (for glaze)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease and flour an 8×8 inch baking pan.
  2. In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, whisk the egg, buttermilk, mashed sweet potato, and 1/4 cup melted butter until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. For the crust: In a small bowl, toss the chopped pecans with 2 tablespoons of granulated sugar.
  6. Pour half of the cornbread batter into the prepared pan. Sprinkle the sugared pecans evenly over the batter. Pour the remaining batter over the pecans.
  7. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean.
  8. While the cornbread bakes, prepare the honey butter glaze: In a small saucepan over low heat, melt the remaining 2 tablespoons of butter. Stir in the 1/4 cup of honey until smooth.
  9. Remove the cornbread from the oven. Immediately brush the warm honey butter glaze evenly over the top of the hot cornbread.
  10. Let the cornbread cool in the pan for 10 minutes before slicing and serving.

Notes

  • Use canned sweet potato puree if you prefer not to cook a fresh sweet potato beforehand.
  • For a richer flavor, substitute half of the buttermilk with heavy cream.
  • If you want a less sweet bread, reduce the brown sugar in the batter to 2 tablespoons.

Nutrition

Find it online: https://mayaplate.com/honey-butter-sweet-potato-cornbread-recipe/