Ingredients
-
1 cup mashed sweet potato (about 1 medium sweet potato)
-
1 cup yellow cornmeal
-
1 cup all-purpose flour
-
½ cup granulated sugar
-
1 teaspoon baking powder
-
½ teaspoon baking soda
-
1 teaspoon cinnamon
-
½ teaspoon salt
-
2 large eggs, lightly beaten
-
½ cup buttermilk
-
¼ cup unsalted butter, melted
-
1 teaspoon Vanilla Extract (Alcohol-Free)
For the Cinnamon Honey Butter:
-
½ cup unsalted butter, softened
-
3 tablespoons honey
-
½ teaspoon cinnamon
Instructions
-
Pierce a medium sweet potato with a fork. Microwave for 6–8 minutes until soft, then let cool. Peel and mash until smooth.
-
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, cinnamon, and salt.
-
In another bowl, mix mashed sweet potato, eggs, buttermilk, melted butter, and Vanilla Extract (Alcohol-Free) until smooth.
-
Gradually fold wet ingredients into dry ingredients. Stir gently until just combined. Do not overmix.
-
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet. Pour in batter and spread evenly.
-
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
-
While baking, prepare the cinnamon honey butter. Whisk softened butter, honey, and cinnamon until fluffy. Refrigerate until ready to serve.
-
Allow cornbread to cool slightly before slicing. Serve warm with cinnamon honey butter spread generously on top.
Notes
-
For muffins, divide batter into a muffin tin and bake 18–20 minutes.
-
Replace buttermilk with ½ cup milk mixed with 1 teaspoon lemon juice or apple vinegar if needed.
-
Cornbread can be stored in an airtight container for 2 days at room temperature or up to 5 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes