Honey Butter Sweet Potato Cornbread

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Ingredients

  • 1 medium sweet potato (about 1 cup mashed)
  • 1/2 cup honey
  • 1/2 cup unsalted butter, melted
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup unsalted butter (for greasing the pan)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish or skillet with 1/4 cup butter and set aside.
  2. Pierce the sweet potato with a fork and microwave for 6-8 minutes or until soft. Let it cool, then peel and mash the sweet potato until smooth.
  3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  4. In a separate bowl, whisk together the eggs, milk, melted butter, and honey until combined.
  5. Add the mashed sweet potato to the wet ingredients and mix well.
  6. Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  7. Pour the batter into the prepared baking dish and spread it evenly.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cornbread cool slightly before slicing. Serve warm with additional honey butter if desired. Enjoy!

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