Description
This recipe yields a moist, slightly sweet cornbread featuring mashed sweet potato in the batter and a rich honey butter topping.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted, plus 4 tablespoons for topping
- 1 large egg
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/4 cup honey, plus 2 tablespoons for topping
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease and flour an 8×8 inch baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the buttermilk, 1/2 cup melted butter, egg, mashed sweet potato, and 1/4 cup honey until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
- Pour the batter into the prepared baking pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread bakes, prepare the honey butter topping. In a small bowl, combine the remaining 4 tablespoons of butter (softened) and the remaining 2 tablespoons of honey. Mix until smooth.
- Remove the cornbread from the oven. Immediately spread the honey butter mixture evenly over the hot cornbread.
- Let the cornbread cool in the pan for 10 minutes before slicing and serving.
Notes
- Use a sweet potato variety like Jewel or Garnet for the best flavor and texture.
- To make the sweet potato, bake it whole until soft, then scoop out the flesh and mash it well.
- If you prefer a less sweet cornbread, reduce the granulated sugar to 2 tablespoons.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 18
- Sodium: 310
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 2
- Protein: 5
- Cholesterol: 55