Ingredients
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Grease a baking dish or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt.
Step 3: Prepare Wet Ingredients
- In another bowl, combine the mashed sweet potatoes, eggs, melted butter, honey, and buttermilk. Mix until smooth.
Step 4: Combine Wet and Dry Ingredients
- Gently fold the wet ingredients into the dry ingredients. Stir just until combined; do not overmix to ensure a lighter texture.
Step 5: Bake the Cornbread
- Pour the batter into the prepared baking dish.
- Bake for 25–30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Step 6: Make the Honey Butter
- While the cornbread bakes, prepare the honey butter by creaming the softened butter and honey together until smooth and fluffy.
Step 7: Serve
- Allow the cornbread to cool slightly before slicing.
- Serve warm with a generous spread of honey butter on top
Notes
- Sweet Potatoes: Freshly mashed sweet potatoes provide the best flavor and texture, but canned sweet potato puree can also be used.
- Buttermilk Substitute: Combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- Serving Suggestions: Pair with chili, barbecue, or soups for a delicious meal.
