ADVERTISEMENT
Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking pan or a similarly sized oven-safe dish.
Mix dry ingredients: In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
Mix wet ingredients: In a separate bowl, combine the mashed sweet potatoes, eggs, melted butter, buttermilk, and honey. Stir until smooth and well combined.
Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Bake: Pour the batter into the prepared pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Prepare the Honey Butter:
In a small bowl, combine the softened butter and honey. Mix well until smooth and creamy.
Set the honey butter aside at room temperature until ready to serve.
Serve:
Once the cornbread is done, remove it from the oven and let it cool for a few minutes. Cut it into squares or wedges.
Serve warm with a generous spread of honey butter on top.
Notes:
You can use canned sweet potato puree if you’re short on time, or even add a pinch of cinnamon or nutmeg for extra warmth.
This cornbread is great as a side for soups, stews, or BBQ, or even on its own with a cup of coffee!
Enjoy this soft, slightly sweet cornbread with a dollop of creamy honey butter – the perfect treat for any meal! 🍞💛
ADVERTISEMENT
