Sweet Potato Honey Cornbread (Print Version)
# Ingredients:
→ For the 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
→ For the Honey Butter
11 -
1/2 cup unsalted butter, softened
12 -
1/4 cup honey
13 -
1/4 teaspoon salt (optional)
# Instructions:
01 -
Preheat your oven to 190°C. Grease an 8-inch square baking dish or a cast-iron skillet.
02 -
Cook the sweet potato until tender. Mash until smooth and set aside to cool slightly.
03 -
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
04 -
In a separate bowl, mix together the mashed sweet potatoes, buttermilk, melted butter, eggs, and honey until well combined.
05 -
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
06 -
Pour the batter into the prepared baking dish or skillet and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into 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 smooth and creamy.
08 -
Once the cornbread is done, remove it from the oven and let it cool slightly. Serve warm, topped with honey butter.
# Notes:
01 -
This cornbread can be stored in an airtight container at room temperature for up to 3 days.
02 -
The honey butter can be refrigerated for up to 2 weeks.