Honey Butter Sweet Potato Cornbread

Ingredients

For the Cornbread:

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 cup mashed sweet potatoes

• 2 large eggs

• 1/2 cup melted butter

• 1/4 cup honey

• 1 cup buttermilk

For the Honey Butter:

• 1/2 cup softened butter

• 1/4 cup honey

Instructions

Preheat Oven:

Preheat your oven to 375°F (190°C). Grease or line a baking dish to prepare it for the cornbread batter.

Mix Dry Ingredients:

In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, and salt. Stir to evenly distribute the dry ingredients.

Prepare Wet Mixture:

In a separate bowl, mix mashed sweet potatoes, eggs, melted butter, honey, and buttermilk until smooth. Ensure the sweet potatoes are well mashed for a uniform texture.

Combine Mixtures:

Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to prevent dense cornbread.

Bake:

Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Prepare Honey Butter:

While the cornbread is baking, mix softened butter and honey in a small bowl until well blended to make the honey butter.

Serve:

Let the cornbread cool slightly. Serve warm with a generous spread of honey butter for a sweet, delicious finish.

Servings: 8

Prep Time: 15 minutes

Cook Time: 25-30 minutes