Honey Butter Sweet Potato Cornbread (Print Version)
# Ingredients:
→ Batter
01 -
1 cup mashed sweet potatoes, cooked and cooled
02 -
1 cup cornmeal
03 -
1 cup all-purpose flour
04 -
1/2 cup granulated sugar
05 -
1 tablespoon baking powder
06 -
1/2 teaspoon salt
07 -
1 cup milk (or almond milk for dairy-free option)
08 -
1/4 cup unsalted butter, melted
09 -
2 large eggs
10 -
1/4 cup honey
11 -
1 teaspoon vanilla extract
12 -
1/2 cup corn kernels (fresh, frozen, or canned)
→ Topping
13 -
1 tablespoon butter (optional)
14 -
1 tablespoon honey (optional)
# Instructions:
01 -
Preheat oven to 200°C (400°F). Grease a 23cm (9-inch) square baking dish or cast-iron skillet.
02 -
If not already prepared, peel and cube sweet potatoes, then boil until tender. Drain and mash until smooth. Allow to cool slightly.
03 -
In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until thoroughly combined.
04 -
In a separate bowl, whisk together the mashed sweet potatoes, milk, melted butter, eggs, honey, and vanilla extract until smooth and well incorporated.
05 -
Pour the wet mixture into the dry ingredients and stir just until combined, being careful not to over-mix. Gently fold in the corn kernels.
06 -
Pour the batter into the prepared baking dish, smoothing the top with a spatula. If desired, dot the top with additional butter and drizzle with honey for enhanced flavor and presentation.
07 -
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
08 -
Allow the cornbread to cool in the pan for about 10 minutes before slicing. Serve warm with extra honey butter on the side if desired.
# Notes:
01 -
This cornbread pairs wonderfully with chili, soups, or stews.
02 -
For a dairy-free version, substitute almond milk for regular milk and use plant-based butter.
03 -
Leftover cornbread can be stored in an airtight container for up to 3 days at room temperature.