Ingredients
- 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 tablespoons honey
For the Cinnamon Honey Butter:
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Prepare the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper. - Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. - Mix Wet Ingredients:
In another bowl, beat the eggs. Then add the mashed sweet potato, buttermilk, melted butter, and honey. Stir until smooth. - Combine Wet and Dry:
Pour the wet mixture into the dry ingredients. Stir gently until just combined — do not overmix. - Bake:
Pour the batter into the prepared baking dish. Smooth the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. - Make the Cinnamon Honey Butter:
While the cornbread bakes, beat together the softened butter, honey, cinnamon, and a pinch of salt until light and fluffy. - Serve:
Let the cornbread cool slightly. Serve warm with generous dollops of cinnamon honey butter.
Would you also like a quick tip section (like how to store it or how to make it extra moist)?
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