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Ingredients
– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1 teaspoon salt
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 cup granulated sugar
– 2 large eggs
– 1 cup buttermilk
– 4 tablespoons unsalted butter, melted
– 2 tablespoons honey
– Honey butter (see below for recipe)
Honey Butter Recipe
– 2 tablespoons unsalted butter, softened
– 1 tablespoon honey
– 1/4 teaspoon salt
Instructions
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish or a 9-inch round cake pan.
2. In a large bowl, whisk together flour, cornmeal, salt, baking soda, and baking powder.
3. In a separate bowl, whisk together sugar, eggs, buttermilk, melted butter, and honey until well combined.
4. Add the mashed sweet potatoes to the wet ingredients and stir until smooth.
5. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
6. Pour the batter into the prepared baking dish or cake pan.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from oven and let cool for 5 minutes.
9. Spread honey butter on top of the cornbread while still warm.
10. Serve warm and enjoy!
Tips
– Use cooked and mashed sweet potatoes for the best flavor and texture.
– Don’t overmix the batter, as it can result in a dense cornbread.
– Adjust the amount of honey to your taste.
– You can also add chopped nuts, diced jalapeños, or grated cheese to the batter for extra flavor.