Description
A delightfully moist cornbread that combines the natural sweetness of sweet potatoes with honey butter for a perfect balance of flavors. This Southern-inspired dish offers a unique twist on traditional cornbread.
Ingredients
Scale
- 1½ cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 2 large eggs
- 1 cup buttermilk
- ⅓ cup honey
- ½ cup melted butter
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking pan.
- Mix dry ingredients (cornmeal, flour, baking powder, salt) in a large bowl.
- In another bowl, combine mashed sweet potato, eggs, buttermilk, honey, and melted butter.
- Fold wet ingredients into dry ingredients until just combined. Don’t overmix.
- Pour into prepared pan and bake for 35 minutes or until a toothpick comes out clean.
Notes
- Sweet potato can be baked or microwaved until tender, then mashed
- Let cornbread cool for 10 minutes before serving
- Store in an airtight container for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 285
- Sugar: 12g
- Sodium: 380mg
- Fat: 11g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g