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)

4 tablespoons butter, melted (for glaze)

2 tablespoons light brown sugar, packed (for glaze)

2 tablespoons honey (for glaze)

Pinch of salt (for glaze)

Pinch of cinnamon (for glaze)

Instructions

Step 1: Prepare the sweet potato puree by cooking and mashing sweet potatoes until smooth. Set aside.

Step 2: Preheat your oven to 400°F (200°C). Lightly butter an 8-inch glass baking dish and set it aside.

Step 3: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar. Set the dry mixture aside.

Step 4: In another large bowl, combine the pureed sweet potatoes, eggs, egg yolk, melted butter, vegetable oil, vanilla extract, and buttermilk. Stir in orange food coloring if you want a more vibrant color.

Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the bread tender.

Step 6: Pour the batter evenly into the prepared baking dish.

Step 7: Bake on the middle oven rack for 20 minutes. After 20 minutes, tent the dish with foil to prevent over-browning and bake for an additional 20 minutes, or until the center is set and a toothpick inserted comes out clean.

Step 8: Remove the cornbread from the oven and prepare the glaze while it’s still hot.

Step 9: To make the glaze, stir together melted butter, brown sugar, honey, salt, and cinnamon. Make sure to stir the brown sugar into the hot butter so it fully dissolves.

Step 10: Brush the glaze generously over the hot cornbread several times. You won’t need to use all of the glaze.

Step 11: Serve warm and enjoy!

Tips & Variations

For extra moisture, use freshly cooked and warm sweet potatoes for pureeing.

If you prefer a dairy-free option, substitute buttermilk with a mixture of plant-based milk and a tablespoon of vinegar.

Add chopped pecans or walnuts into the batter for a crunchy texture.

Try swapping the spices to suit your taste: more cinnamon or a pinch of ginger can add warmth.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes work well in this recipe. Make sure they are unsweetened and drain any excess liquid before pureeing.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.