Description
A rich, moist cornbread featuring roasted sweet potato puree and a honey-butter glaze for a perfect balance of sweet and savory flavors.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup sweet potato puree
- 1/2 cup unsalted butter, softened
- 1/3 cup honey
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375°F and grease a cast-iron skillet with butter.
- Cream together softened butter and honey until light and fluffy.
- Beat in eggs and sweet potato puree until smooth.
- Whisk together cornmeal, flour, baking powder, and salt in a separate bowl.
- Gradually stir dry ingredients into wet ingredients, alternating with buttermilk.
- Pour batter into the skillet and bake for 25-30 minutes until a toothpick comes out clean.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American