Name: Sweet Potato Cornbread with Honey-Brown Sugar Glaze Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American Southern
Ingredients: 1¼ cups yellow cornmeal; ¾ cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; ½ teaspoon baking soda; ½ teaspoon cinnamon; ⅛-¼ teaspoon clove; ⅛-¼ teaspoon 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 tablespoons vegetable oil; ½ cup butter, melted; ¼ teaspoon vanilla extract; 1 cup buttermilk; orange food coloring (optional, about 4 drops); 4 tablespoons butter, melted; 2 tablespoons light brown sugar, packed; 2 tablespoons honey; pinch of salt; pinch of cinnamon

I absolutely love sharing this Sweet Potato Cornbread with Honey-Brown Sugar Glaze Recipe because it brings together the comforting warmth of sweet potatoes with the nostalgic, golden crispness of cornbread, all topped with a luscious, sticky-sweet glaze that feels like a cozy hug in every bite. It's a recipe I've come back to time and again, especially when I want a side dish that’s both familiar and a little bit special. There’s something so satisfying about how the sweet potato puree makes the cornbread tender and moist, while the honey-brown sugar glaze adds that perfect shine and sweetness to finish it off.

Why You'll Love This Sweet Potato Cornbread with Honey-Brown Sugar Glaze Recipe

What makes this recipe stand out for me is the incredible balance of flavors and textures. The earthiness of the sweet potato combined with warm spices like cinnamon, clove, and nutmeg creates a cozy, autumnal vibe that instantly makes me feel at home. It’s sweet enough to be a treat but grounded enough to accompany savory dishes beautifully. I love how the cornbread is moist and tender, not dry or crumbly, thanks to the sweet potato and buttermilk. The honey-brown sugar glaze is the star of the show here—it adds a shiny, irresistible finish that makes you want to dive right in.

Another thing I appreciate about this Sweet Potato Cornbread with Honey-Brown Sugar Glaze Recipe is how approachable it is. The ingredients are simple and pantry-friendly, and the steps, while detailed, are straightforward enough for anyone to follow. It’s a perfect bake for both beginners and seasoned cooks who want a warm, impressive side without a ton of fuss. Plus, the baking time means you can multitask in the kitchen, prep other dishes, or just relax.

This recipe is one I always recommend for holiday dinners, family get-togethers, or whenever you want to add a unique twist to classic cornbread. It pairs beautifully with hearty stews, roasted meats, or even just a drizzle of butter and a cup of tea in the afternoon. Honestly, the combination of flavors and the golden glaze makes it feel festive enough for special occasions but comforting enough for weeknight meals too.

Ingredients You'll Need

A close-up view of a single-layer baked sweet potato casserole in a clear glass baking dish, showing a warm, smooth, and slightly glossy top with a golden-brown color and a few small cracks near the edges. The dish sits on a woven mat with a white marbled surface underneath, and a white cloth with black stripes is placed beside it. In the background, whole sweet potatoes and a metal container are slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Sweet Potato Cornbread with Honey-Brown Sugar Glaze Recipe are straightforward but essential for getting the perfect taste, texture, and beautiful golden color. Each component plays a part—from the spices that add warmth to the buttermilk that keeps the bread tender.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Yellow cornmeal: provides the classic cornbread texture and a slightly nutty flavor.
All-purpose flour: balances the cornmeal and keeps the bread tender.
Baking powder and baking soda: give a light, fluffy rise to the cornbread.
Warm spices (cinnamon, clove, nutmeg): add cozy autumnal notes that complement the sweet potato perfectly.
Sugars (granulated and light brown): create sweetness with a little depth and caramel-like flavor.
Cooked sweet potatoes (pureed): bring moisture, natural sweetness, and vibrant color.
Eggs and egg yolk: provide structure and richness for moist crumb.
Vegetable oil and melted butter: add moisture and enhance flavor.
Vanilla extract: enhances the sweet notes and rounds out the flavors.
Buttermilk: tenderizes the batter and adds a subtle tang.
Optional orange food coloring: gives an even brighter golden hue, perfect for presentation.
For the honey-brown sugar glaze: melted butter, light brown sugar, honey, and spices create a sticky, sweet finish.

Directions

Step 1: Start by preheating your oven to 400 degrees Fahrenheit and lightly buttering an 8-inch glass baking dish. This ensures your cornbread won’t stick and helps create a lovely crust.

Step 2: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar. Mixing these dry ingredients thoroughly guarantees the spices and leavening are evenly distributed.

Step 3: In another bowl, combine the cooked sweet potatoes (pureed), eggs, egg yolk, melted butter, vegetable oil, vanilla extract, and buttermilk. Add a few drops of orange food coloring if you want a more vibrant hue. Stir these wet ingredients together until smooth and well blended.

Step 4: Gradually add the dry mix to the wet mixture, stirring just until combined. Be careful not to over mix — I find that a light hand keeps the cornbread tender and prevents it from becoming tough.

Step 5: Pour the batter evenly into the prepared baking dish, smoothing the top gently with a spatula.

Step 6: Bake your cornbread on the middle rack for 20 minutes. After this, tent a piece of foil over the top to prevent over-browning and bake for an additional 20 minutes or until the center is set and a toothpick inserted in the middle comes out clean.

Step 7: While the cornbread bakes, prepare the glaze by stirring together melted butter, brown sugar, honey, a pinch of cinnamon, and a tiny pinch of salt. Make sure to mix the brown sugar into the hot butter well so it dissolves completely.

Step 8: When the cornbread comes out of the oven and is still hot, generously brush the honey-brown sugar glaze on top several times. The glaze will soak in beautifully, giving the cornbread that irresistible sticky-sweet finish.

Step 9: Allow the glaze to set for a few minutes before serving, then dig in and enjoy!

Servings and Timing

This Sweet Potato Cornbread with Honey-Brown Sugar Glaze Recipe yields about 8 generous servings, perfect for sharing with family or guests. The prep time typically takes around 15 minutes, with a total baking time of 40 minutes, reaching an overall total of about 55 minutes. After baking, I like to let it cool just enough to handle—which usually means a resting time of 5 to 10 minutes to let the glaze set and the flavors meld together perfectly.

How to Serve This Sweet Potato Cornbread with Honey-Brown Sugar Glaze Recipe

Three square pieces of golden brown cake are stacked on a white plate. Each piece has a soft and moist texture with a slightly rough crumb surface. The top layer of each cake piece is smooth and a bit darker than the inside, showing a well-baked finish. The background has a blurred view of containers and a white and blue striped cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Sweet Potato Cornbread with Honey-Brown Sugar Glaze Recipe, I love placing thick squares on a rustic wooden board alongside some savory mains like slow-roasted turkey, barbecue ribs, or spicy chili. The sweetness of the cornbread beautifully balances out rich, smoky flavors, making it a hit every time. I also like to garnish with a sprinkle of flaky sea salt on top of the glaze for a sophisticated sweet-salty twist that impresses guests.

For presentation, warm slices plated on colorful dishes really bring out the golden hues of the cornbread and the glossy glaze. I’ve found that serving it warm—not piping hot, but pleasantly warm—helps keep that tender crumb and sticky topping just right. If I’m hosting brunch, I’ll sometimes cut it into smaller squares and serve alongside whipped butter and a drizzle of maple syrup for a sweet start to the day.

As for beverages, this cornbread pairs wonderfully with a glass of chilled apple cider or a lightly oaked Chardonnay if you’re enjoying a dinner party. For non-alcoholic options, I think a spiced herbal tea or a fresh lemonade complements the flavors beautifully. Whether for a cozy family dinner, a festive holiday table, or casual weeknight comfort food, this cornbread is truly versatile and always well-loved.

Variations

I love finding ways to tweak this Sweet Potato Cornbread with Honey-Brown Sugar Glaze Recipe to suit different tastes and diets. If you need a gluten-free version, swapping the all-purpose flour for an equal amount of gluten-free baking flour works great without changing the texture too much. For a vegan twist, I’ve successfully replaced the eggs with flax eggs and used a plant-based butter alternative, plus a dairy-free buttermilk substitute like almond milk with vinegar, and it still bakes up beautifully.

If you want a flavor upgrade, try adding chopped pecans or walnuts into the batter for a lovely crunch. Another option is mixing in a handful of dried cranberries or raisins to balance the sweetness with a chewy texture. For those who enjoy a little heat, a dash of cayenne or ground black pepper in the glaze adds an unexpected but delicious kick.

Different cooking methods can be fun too! While I usually bake it in a glass dish to get even cooking, I’ve also had success using a cast-iron skillet for a beautifully crisp crust. Just adjust cooking times and keep an eye on browning, especially when glazing. The skillet method makes for a fantastic rustic presentation if you’re serving straight from the pan.

Storage and Reheating

Storing Leftovers

When I have leftover Sweet Potato Cornbread with Honey-Brown Sugar Glaze, I store it in an airtight container at room temperature if I plan to eat it within two days. For longer storage, I keep it wrapped tightly in plastic wrap and then sealed in a container or freezer bag. This helps keep the cornbread moist and the glaze from drying out, maintaining that wonderful texture.

Freezing

This cornbread freezes quite well, which is great for prepping ahead! I cut it into individual servings, wrap each piece tightly in plastic wrap, and then place them in a resealable freezer bag. It keeps nicely in the freezer for up to 3 months. When you want a slice, just thaw it overnight in the fridge or at room temperature for a couple of hours before reheating.

Reheating

The best way to reheat this cornbread is in an oven or toaster oven at 325 degrees Fahrenheit for about 10 minutes, uncovered to revive the crust while warming the inside evenly. I avoid using a microwave since it can make the glaze sticky and the crumb dense or rubbery. To bring back that fresh-baked flavor, I sometimes brush a little extra melted butter on top before warming. This keeps the cornbread moist and delicious, almost like it just came out of the oven.

FAQs

Can I use canned sweet potatoes instead of fresh?

Absolutely! Canned sweet potatoes work just fine and can save time. Just be sure to puree them until smooth and drain any excess liquid so your batter isn’t too wet. The flavor might be slightly different but still delicious.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute by adding one tablespoon of white vinegar or lemon juice to one cup of milk. Let it sit for 5 minutes until it curdles slightly. This gives you that tangy acidity that helps tenderize the cornbread.

Can I make this recipe ahead of time?

Yes, it’s perfect for prepping ahead. You can bake the cornbread a day before serving and reheat it gently when you’re ready. Just be sure to add the honey-brown sugar glaze fresh if you want that sticky finish to shine, or brush on another layer after reheating.

Is this cornbread sweet or savory?

This sweet potato cornbread leans towards sweet with warm spices and the honey-brown sugar glaze, but it’s not dessert-level sweet by any means. It’s a lovely balance that pairs well with savory dishes and can be enjoyed at any time of day.

Can I use maple syrup instead of honey in the glaze?

Yes! Maple syrup is a delicious alternative to honey and adds a slightly different but complementary flavor. Just use the same amount and stir it into the melted butter and brown sugar. The glaze will still be wonderfully sticky and sweet.

Conclusion

I truly hope you give this Sweet Potato Cornbread with Honey-Brown Sugar Glaze Recipe a try because it’s one of those comforting, joyous dishes that never fails to impress me and my loved ones. The combination of flavors, textures, and that luscious glaze makes it feel like a special treat every time. Whether you’re serving it at a festive gathering or simply treating yourself on a cozy night in, this cornbread brings warmth and happiness in every bite. I can’t wait for you to enjoy it as much as I do!