Instructions
- Preheat the oven. Set the oven to 375°F (190°C) and grease a 9-inch round or square baking dish, or line it with parchment paper for easy removal of the cornbread after baking.
- Mix the dry ingredients. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make sure the dry ingredients are evenly combined.
- Combine the wet ingredients. In a separate bowl, whisk together the mashed sweet potatoes, milk, eggs, and melted butter. The sweet potatoes should be soft and smooth, which helps create a moist and flavorful cornbread.
- Combine wet and dry ingredients. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cornbread light and fluffy.
- Pour the batter into the prepared dish. Transfer the cornbread batter into the greased baking dish and spread it evenly with a spatula.
- Bake the cornbread. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cornbread should be moist on the inside and have a slightly crisp exterior.
- Prepare the honey butter. While the cornbread is baking, prepare the honey butter by mixing the softened butter, honey, and cinnamon (if using) in a small bowl. Stir until smooth and creamy.
- Serve and enjoy. Once the cornbread has cooled slightly, spread the honey butter over the top while it’s still warm. The honey butter will melt into the cornbread, adding sweetness and richness. Slice and serve while warm for the best flavor!
Serving Notes
See more on the next page
Advertisement
See more on the next page
Advertisement
