Cozy, golden, and irresistibly moist, this Sweet Potato Cornbread brings warmth to any table. The mashed sweet potatoes lend a tender crumb and natural sweetness, balanced by a touch of honey and a hint of cinnamon. Served warm with melting honey butter, it’s the perfect companion for fall dinners, hearty stews, and holiday feasts — or enjoyed simply for breakfast with a drizzle of honey and a cup of coffee.
INGREDIENTS:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup mashed cooked sweet potatoes
1/4 cup honey
2 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:
Set the oven to 375°F. Lightly grease or mist a 9–10-inch cast-iron skillet or square baking pan with nonstick spray.
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Set aside.
In another bowl, whisk the mashed sweet potatoes, honey, eggs, melted butter, and buttermilk until smooth. Add cinnamon, if using.
Pour the wet ingredients into the dry mixture and stir just until combined. Do not overmix — a few small lumps are fine.
Pour the batter into the prepared pan and smooth the top. Bake on the center rack for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
In a small bowl, stir together the softened butter and honey until smooth and creamy.
While the cornbread is still warm, spread half of the honey butter over the top to let it melt into the bread. Cut into wedges or squares and serve warm with the remaining honey butter.
SERVING SUGGESTIONS:
- Pair with chili, braised greens, or roasted vegetables for a comforting fall meal.
- Serve alongside roast chicken or Thanksgiving turkey instead of traditional rolls.
- Enjoy leftovers toasted for breakfast with extra honey or fruit preserves.
YIELD: Serves 8
