Honey Butter Sweet Potato Cornbread Recipe Delight

Ingredients

• 1 cup mashed sweet potatoes (about 1 large sweet potato)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (or milk)
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup honey
• 1 teaspoon vanilla extract
• to taste additional honey and butter for serving

Instructions

1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or cast-iron skillet with butter.
2. If not already done, peel and chop the sweet potato, then boil it in salted water until tender, about 15-20 minutes. Drain and mash until smooth. Measure out 1 cup for the recipe.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
4. In another bowl, whisk together the mashed sweet potatoes, buttermilk, eggs, melted butter, honey, and vanilla extract until the mixture is smooth and evenly blended.
5. Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix—some lumps are okay!
6. Pour the cornbread batter into the prepared baking dish or skillet. Smooth the top and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Allow the cornbread to cool in the dish for about 10 minutes before slicing. Serve warm with additional honey and butter on the side.