Servings: 8 pieces
Calories: 210kcal
Cost: $10
Equipment
- 9x9-inch baking pan
- Mixing bowls
- Whisk or fork
- Wooden spoon or spatula
- Toothpick
- Measuring cups and spoons
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup honey
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup melted butter
- 1 cup buttermilk
- 1/4 cup honey for the butter
- 1/2 cup softened butter for the butter
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, baking powder, and salt; whisk until well-mixed.
- In another bowl, mix the mashed sweet potatoes, eggs, melted butter, and buttermilk until smooth and creamy.
- Slowly pour the wet ingredients into the dry ingredients; gently fold until just combined.
- Pour the batter into a greased 9x9-inch baking pan and smooth the top.
- Bake for 25-30 minutes, or until golden brown and a toothpick comes out clean from the center.
- While baking, mix 1/4 cup honey with 1/2 cup softened butter in a small bowl until smooth.
- Allow the cornbread to cool for a few minutes, then spread the honey butter on top and serve warm.
Notes
For extra flavor, try adding a pinch of cinnamon or nutmeg to the batter. If you don't have buttermilk, combine 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes. Store leftover cornbread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For long-term storage, freeze slices wrapped in plastic for up to 2 months.
Nutrition
Calories: 210kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 180mg | Potassium: 250mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1200IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg
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