Description
A delightful variation on the classic cornbread with sweet potatoes and honey butter glaze.
Ingredients
Scale
- 1 cup Mashed Sweet Potato (from about 1 medium potato)
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 3/4 cup Milk
- 2 large Eggs
- 1/2 cup Butter (melted)
- 1/3 cup Honey
- 1 teaspoon Vanilla Extract
- 3 tablespoons Butter (for glaze)
- 2 tablespoons Honey (for glaze)
Instructions
- Preheat your oven to 375°F (190°C). If using a cast-iron skillet, place it in the oven to heat thoroughly.
- In one bowl, whisk together the cornmeal, flour, baking powder, salt, and cinnamon. In a separate bowl, blend the mashed sweet potato, eggs, milk, melted butter, honey, and vanilla extract until smooth.
- Grease the heated skillet or baking dish lightly with butter or oil.
- Gently fold wet ingredients into the dry until combined. Pour into the prepared dish and bake for 25-30 minutes.
- While baking, melt butter and honey for the glaze. Brush over cornbread once done and serve warm.
Notes
Allow the cornbread to rest briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
Nutrition
- Calories: 260 kcal
- Sodium: 320 mg
- Protein: 5 g