Oh, that sounds delicious! Here’s a cozy recipe for Honey Butter Sweet Potato Cornbread — a sweet, moist, buttery cornbread with a hint of sweet potato and honey.
Honey Butter Sweet Potato Cornbread
Ingredients:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar (adjust to taste)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk (or buttermilk for tanginess)
- 2 large eggs
- 1/4 cup unsalted butter, melted (plus extra for topping)
- 1/4 cup honey (plus extra for drizzling)
Instructions:
- Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan or cast-iron skillet.
- Prepare the sweet potato: If not done already, bake or boil a sweet potato until soft, then mash until smooth.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk milk, eggs, melted butter, honey, and mashed sweet potato until well combined.
- Combine: Pour the wet mixture into the dry ingredients and stir just until combined. Don’t overmix!
- Bake: Pour batter into prepared pan and bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Honey butter topping: While warm, brush the top with extra melted butter and drizzle with honey.
- Serve warm and enjoy!
Would you like me to suggest some variations—like adding cinnamon, nuts, or even jalapeños for a kick?