Ingredients
Scale
- 1 cup mashed sweet potato
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- ½ cup buttermilk
- ¼ cup unsalted butter, melted
- ½ cup unsalted butter, softened (for honey butter)
- 3 tablespoons honey
- ½ teaspoon cinnamon (for honey butter)
Instructions
- Prepare the sweet potato by microwaving it until soft, then mash until smooth.
- In a large bowl, mix together cornmeal, flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine the mashed sweet potato with eggs, buttermilk, melted butter, and vanilla extract.
- Gradually fold the wet ingredients into the dry mixture until just combined.
- Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
- Pour the batter into the prepared dish and bake for 25-30 minutes or until a toothpick comes out clean.
- For the honey butter, whisk softened butter with honey and cinnamon until fluffy.
- Let the cornbread cool slightly before slicing and serve warm with honey butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 230
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg