Sweet Potato Cornbread (Print)

Golden cornbread with sweet potato, finished with a smooth homemade honey butter. Perfect for breakfast or as a tasty side.

# Ingredients:

→ Cornbread

01 - 1 cup cornmeal
02 - 1/4 cup honey
03 - 1 cup mashed sweet potatoes (from 1 medium sweet potato)
04 - 1/2 teaspoon salt
05 - 1 cup all-purpose flour
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 1 tablespoon baking powder
09 - 1 cup buttermilk (or plain milk)
10 - 1/4 cup melted unsalted butter

→ Honey Butter

11 - 1/4 teaspoon optional salt
12 - 1/2 cup soft unsalted butter
13 - 1/4 cup honey

# Steps:

01 - Set your oven to 375°F (190°C). Coat an 8-inch square pan or cast-iron skillet with butter or oil.
02 - Steam or cook your sweet potato until soft. Mash it until smooth, then leave it to cool slightly.
03 - Take a big bowl and stir together flour, sugar, salt, baking powder, and cornmeal.
04 - In a different bowl, blend mashed sweet potatoes with buttermilk, eggs, honey, and melted butter till smooth.
05 - Add the wet mix into the dry mix. Gently stir them together and avoid stirring too much.
06 - Pour the mixture into your greased pan. Bake for about 25-30 minutes, or until a toothpick comes out clean.
07 - While waiting, whip the soft butter, honey, and a pinch of salt if you'd like, until it’s creamy and fluffy.
08 - When done, take it out of the oven and let it cool for a little bit. Spread on the honey butter and enjoy warm.

Back