Cozy up to a slice of warmth with this Sweet Potato Cornbread! With a hint of sweetness and a deliciously moist texture, it’s a perfect companion for chilly fall evenings, Thanksgiving dinner, or any time you crave something comforting. Whether it’s paired with a hearty bowl of chili, a savory stew, or simply enjoyed on its own with a smear of honey butter, this cornbread is sure to hit the spot. Make it for dinner, or treat yourself to a slice for breakfast with a little butter and honey drizzle—it’s a true anytime delight.
INGREDIENTS:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup mashed sweet potatoes
1/4 cup honey2 large eggs
1/2 cup melted butter
1 cup buttermilk
1 teaspoon cinnamon (if desired)
1/4 cup honey (for the butter)
1/2 cup softened butter (for the butter)
METHOD:
Preheat the oven to 375°F. Generously mist 9-10 inch iron skillet with non-stick cooking spray.
In a large mixing bowl, whisk together cornmeal, flour, baking powder, and salt and set aside.
In another bowl, whisk together mashed sweet potatoes, eggs, butter, and buttermilk (and cinnamon, if using) until well combined.
Mix wet and dry ingredients, stirring only to combine. Do not over mix.
Place on middle rack of oven and bake for 25-30 minutes.
For honey butter, combine honey and softened butter. Serve cornbread warm with honey butter spread.
While cornbread is still hot, spread half of the honey butter on the top allowing it to melt into cornbread.
Serve the cornbread warm with remaining honey butter.
