- Preheat oven to 400°F (200°C).
- Roast a medium sweet potato until soft (about 45 minutes) or microwave it for 5-7 minutes.
- Scoop out the flesh and mash until smooth. Let cool slightly.
2. Mix the Dry Ingredients
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
3. Combine the Wet Ingredients
- In another bowl, whisk mashed sweet potatoes, melted butter, honey, eggs, buttermilk, and vanilla extract until smooth.
4. Make the Batter
- Gradually fold the wet ingredients into the dry ingredients, mixing until just combined (don’t overmix!).
5. Bake the Cornbread
- Pour batter into a greased 9-inch square pan or cast-iron skillet.
- Bake at 375°F (190°C) for 25-30 minutes, until golden brown and a toothpick inserted in the center comes out clean.
6. Make the Honey Butter
- Mix softened butter, honey, and cinnamon in a small bowl.
7. Serve & Enjoy!
- Brush warm cornbread with honey butter and serve warm!
Serving & Storage Tips
- Serving: Enjoy warm with extra honey butter, maple syrup, or whipped cream.
- Storage: Keep in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freezing: Wrap slices and freeze for up to 2 months—thaw before reheating.
- Reheating: Warm in the oven at 300°F (150°C) for 10 minutes or microwave for 20 seconds.
Variations & Customizations
- Spicy Kick: Add ½ teaspoon cayenne or jalapeños for heat.
- Nutty Crunch: Stir in ½ cup chopped pecans or walnuts.
- Extra Moisture: Replace some butter with Greek yogurt.
- Savory Version: Reduce honey to ¼ cup and add shredded cheddar.
FAQs
1. Can I use canned sweet potatoes?
Yes! Just drain well and mash before using.
2. Can I make this gluten-free?
Yes! Use gluten-free all-purpose flour in place of regular flour.
3. Why is my cornbread dry?
Make sure not to overbake, and add an extra tablespoon of honey or milk if needed.
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