Description
A delightful Southern Sweet Potato Cornbread recipe that combines the comforting flavors of honey, roasted sweet potato, and aromatic spices in a moist and flavorful cornbread.
Ingredients
For the Sweet Potato Cornbread:
- 6 tablespoons unsalted butter (divided with four tablespoons melted)
- 1 cup cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 eggs
- 2 cups sweet potato puree (from about one large sweet potato, roasted and mashed)
- ⅓ cup brown sugar
- 1 cup buttermilk
For the Honey Butter Glaze:
- ¼ cup unsalted butter (melted)
- 3 tablespoons honey
- 1 pinch fine sea salt
Instructions
- Prepare the Tools: Preheat oven to 400 degrees F. Place two tablespoons butter in cast iron skillet and place pan in oven to melt.
- Make the Batter: Whisk together cornmeal, flour, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg. Set aside. In another bowl, beat eggs then mix in sweet potato puree, brown sugar, and melted butter until uniform. Stir in buttermilk.
- Bake the Cornbread: Fold wet mixture into dry mixture and stir until just combined. Carefully pour batter into skillet with melted butter and bake for 25-30 minutes until golden brown.
- Finish and Serve: Mix melted butter with honey and salt. Brush honey butter mixture over top of baked cornbread before serving.
Notes
- To avoid tough cornbread, avoid over-mixing the batter. Stir it until just combined with no dry pockets of flour and cornmeal.
- You can store cornbread at room temperature for up to three days, then refrigerate in an airtight container for up to one week.
- To freeze, wrap cooled cornbread in plastic wrap and aluminum foil. It can be frozen for up to four months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American, Soul Food
Nutrition
- Serving Size: 1 slice
- Calories: 185 kcal
- Sugar: 10g
- Sodium: 298mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0.3g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 36mg
