Description
A delightful spin on traditional cornbread, this Sweet Potato Cornbread captures the essence of comfort with every bite, bursting with the natural sweetness of mashed sweet potatoes and the rustic flavor of cornmeal.
Ingredients
Scale
- 1 cup mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup melted butter
- 1 cup buttermilk
- 1/4 cup honey for the butter
- 1/2 cup softened butter for the butter
Instructions
- Preheat your oven to 375°F (190°C).
- Grease or line a baking dish.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In a separate bowl, combine the mashed sweet potatoes, eggs, melted butter, and buttermilk until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently.
- Transfer the batter into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes until golden brown.
- While the cornbread bakes, mix softened butter and honey for honey butter.
- Allow the cornbread to rest slightly after baking, then serve warm with honey butter.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 5 days.
Notes
This recipe is highly kid-friendly and perfect for family gatherings. Enjoy with ice cream, or pair with soup or chili.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg