Cornbread, Honey Butter Sweet Potato

Ingredients

Cornbread

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup mashed sweet potatoes
• 2 large eggs
• 1/2 cup melted butter
• 1/4 cup honey
• 1 cup buttermilk

Honey Butter

• 1/2 cup softened butter
• 1/4 cup honey

Directions

1. Preheat and prep
2. Preheat oven to 375°F. Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
3. To make mashed sweet potatoes, Roast them whole at 400°F until tender, then scoop out the flesh and mash with a fork or potato masher until completely smooth.
4. Mix dry ingredients
5. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until evenly combined.
6. Prepare wet mixture
7. In a separate bowl, combine the mashed sweet potatoes, eggs, melted butter, honey, and buttermilk. Mix until completely smooth with no lumps.
8. Combine mixtures
9. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t worry if there are a few small lumps.
10. Bake the cornbread
11. Pour the batter into your prepared baking dish and smooth the top. Bake for 25-30 minutes, until golden brown and a toothpick comes out clean.
12. Make honey butter
13. While the cornbread bakes, beat the softened butter and honey together in a small bowl until light and fluffy.
14. Cool and serve
15. Let the cornbread cool for about 10 minutes before cutting. Serve warm with generous dollops of honey butter.

Notes

Variations to Try:

Add some chopped pecans or walnuts to the batter for extra texture and flavor.

Add a pinch of cinnamon or nutmeg or both to the dry ingredients for warm spice notes.

For a savory twist, add some diced jalapeños and sharp cheddar cheese to the batter.

Make muffins instead by dividing the batter among lined muffin cups and baking for 18-20 minutes.

Try it for breakfast toasted with a little extra honey butter and a cup of coffee.

Serve it as dessert with vanilla ice cream and a drizzle of additional honey.

As an afternoon snack with a glass of cold milk.

Storage and Freezing:

Store leftover cornbread covered at room temperature for up to 3 days. It actually stays more moist than regular cornbread thanks to the sweet potatoes and honey (which is isophoric).

For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months.

The honey butter keeps in the refrigerator for up to a week. Just let it come to room temperature before serving.

Reheat slices in the toaster or microwave for a few seconds to restore that fresh-from-the-oven taste.

No buttermilk?

Make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

For an extra crispy crust, a 10-inch cast iron skillet works perfectly. Heat it in the oven while preheating, then carefully add the batter to the hot skillet for an extra crispy crust.