Sweet potato honey cornbread (Print Version)
# Ingredients:
→ Cornbread
01 -
1 cup mashed sweet potatoes (about 1 medium sweet potato)
02 -
1 cup cornmeal
03 -
1 cup all-purpose flour
04 -
1/4 cup granulated sugar
05 -
1 tablespoon baking powder
06 -
1/2 teaspoon salt
07 -
1 cup buttermilk (or regular milk)
08 -
1/4 cup unsalted butter, melted
09 -
2 large eggs
10 -
1/4 cup honey
→ Honey Butter
11 -
1/2 cup unsalted butter, softened
12 -
1/4 cup honey
13 -
1/4 teaspoon salt (optional)
# Instructions:
01 -
Set your oven to 375°F (190°C). While it's heating up, grease an 8-inch square baking dish or a cast-iron skillet so your cornbread won't stick.
02 -
If you haven't already cooked your sweet potato, do that first until it's nice and tender. Mash it up until smooth, then set it aside to cool a bit. You'll need 1 cup of mashed sweet potato.
03 -
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until they're well combined.
04 -
In another bowl, mix the mashed sweet potatoes, buttermilk, melted butter, eggs, and honey. Stir everything together until well blended.
05 -
Pour your wet mixture into the bowl with the dry ingredients. Stir just until everything is combined - don't overmix or your cornbread might be tough instead of tender.
06 -
Pour the batter into your prepared baking dish or skillet, spreading it out evenly. Pop it in the preheated oven and bake for 25-30 minutes. You'll know it's done when a toothpick stuck in the center comes out clean.
07 -
While the cornbread is baking, beat together the softened butter, honey, and salt (if using) in a small bowl until it's smooth and creamy. This sweet spread takes your cornbread to the next level!
08 -
When the cornbread is done, take it out of the oven and let it cool just slightly. Serve it while it's still warm, topped with a generous spread of your homemade honey butter.
# Notes:
01 -
This cornbread has a wonderful natural sweetness from the sweet potatoes, complemented perfectly by the honey butter topping.
02 -
For an even more pronounced sweet potato flavor, try roasting your sweet potato instead of boiling it.
03 -
This cornbread keeps well for up to 3 days stored in an airtight container at room temperature.