Honey Butter Sweet Potato Cornbread
A soft, fluffy cornbread that combines the warmth of sweet potatoes and the rich sweetness of honey. This delightful dish has a golden hue, tender texture, and is a big hit with kids and adults alike.
Ingredients
- 1 cup sweet potato puree cooked and cooled
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup melted butter
- 1/4 cup honey
- honey optional, additional for drizzling
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt, and stir to ensure everything is evenly mixed.
- In another bowl, whisk together the sweet potato puree, eggs, milk, melted butter, and honey until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined, being careful not to over-mix.
- Transfer the batter into a greased 9×9-inch baking dish or cast-iron skillet.
- Bake for 25-30 minutes or until a toothpick comes out clean from the center.
- Let it cool for a few minutes before slicing, and drizzle with additional honey for that extra touch of sweetness.