Honey Sweet Potato Cornbread (Printer-Friendly Version)
# What You'll Need:
→ Cornbread Base
01 -
1 cup mashed sweet potatoes (about 1 medium)
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
→ Wet Ingredients
07 -
1 cup buttermilk
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)
# Let's Cook!:
01 -
Preheat oven to 375°F. Grease 8-inch square dish or cast-iron skillet. Cook and mash sweet potato
02 -
Whisk dry ingredients. Combine wet ingredients separately. Mix together until just combined
03 -
Pour batter into pan. Bake 25-30 minutes until toothpick comes out clean
04 -
Beat softened butter with honey and salt until smooth. Serve with warm cornbread
# Cook's Notes:
01 -
Regular milk can substitute for buttermilk
02 -
Serve warm for best taste
03 -
Don't overmix the batter