Recipe Index

Ingredients

• 1 1/2 cups fine cornmeal
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tbsp baking powder
• 1 tsp fine kosher salt
• 1/2 cup granulated sugar
• 1/3 cup dark brown sugar (packed)
• 1/3 cup vegetable oil
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 16.6 oz sweet potato
• 2.1 oz sour cream
• 4 oz buttermilk
• 1/2 cup brown sugar
• 3/4 cup butter
• 1/4 cup honey
• 1/8 tsp fine kosher salt

Method

1. Heat the oven to 375°F and grease a 9x9-inch baking pan or a cast iron skillet.
2. Peel, wash and cut the sweet potato, boil it in a pot of water for about 15 minutes, until tender, then drain it and mash it until smooth. Set the purée aside to cool.
3. Whisk the cornmeal, flour, baking soda, baking powder and salt together in a medium mixing bowl.
4. In a large bowl, combine the granulated sugar, dark brown sugar, vegetable oil and melted butter until smooth. Whisk in the eggs one at a time, then whisk in the sweet potato purée, sour cream and buttermilk until fully combined.
5. Fold the dry ingredients gently into the wet, mixing just until incorporated, without overmixing, to keep the cornbread tender. Pour the batter into the prepared pan or skillet and smooth the top.
6. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean and the top is golden.
7. About 10 minutes before the cornbread is done, melt the glaze butter in a small saucepan on low heat. Add the honey and brown sugar and stir over low to medium heat for about 10 minutes, until all the brown sugar dissolves, then add the salt.
8. Take the cornbread out of the oven and poke tiny holes all around it with a toothpick. Pour the smooth, warm glaze over the hot cornbread right away, while both are still warm, so the glaze melts in and soaks into the cornbread instead of cooling into clumps.
9. Rest the glazed cornbread for 5 to 10 minutes, then cut it and serve it warm.

Prep: 25 min · Cook: 30 min · Total: 55 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data