Sweet Potato Cornbread Honey (Print Version)
# Ingredients:
→ For the Cornbread
01 -
1 cup smooshed sweet potatoes (roughly 1 medium tuber)
02 -
1 cup cornmeal
03 -
1 cup plain flour
04 -
1/4 cup white sugar
05 -
1 tablespoon baking powder
06 -
1/2 teaspoon salt
07 -
1 cup buttermilk (regular milk works too)
08 -
1/4 cup melted unsalted butter
09 -
2 large eggs
10 -
1/4 cup honey
→ For the Honey Butter
11 -
1/2 cup room temperature unsalted butter
12 -
1/4 cup honey
13 -
1/4 teaspoon salt (skip if you want)
# Instructions:
01 -
Turn your oven to 190°C. Grease an 8-inch square pan or your cast-iron skillet really well.
02 -
Boil the sweet potato till it's soft. Mash it up smooth and let it cool a bit.
03 -
Grab a big bowl and stir together your cornmeal, flour, sugar, baking powder, and salt.
04 -
In another bowl, mix your mashed sweet potatoes, buttermilk, melted butter, eggs, and honey until everything's combined nicely.
05 -
Add the wet stuff to the dry bowl and mix just until it comes together. Don't go crazy with the stirring.
06 -
Dump the batter into your greased pan and smooth it out. Bake it for 25-30 minutes. It's done when you stick a toothpick in and it comes out clean.
07 -
While your cornbread's baking, mix the soft butter with honey and salt if you're using it. Beat it until it's nice and fluffy.
08 -
When the cornbread's finished, pull it out and let it sit for a few minutes. Serve it warm with a smear of that honey butter.
# Notes:
01 -
You can keep this cornbread in a sealed container on your counter for about 3 days.
02 -
The honey butter stays good in your fridge for around 2 weeks.