Ingredients
Scale
- 2 cups sweet potatoes, mashed
- 1 cup all-purpose flour
- 1 cup cornmeal, medium grind
- 2 tablespoons baking powder
- 1 teaspoon cinnamon, freshly ground
- 1/2 cup honey, pure
- 1/4 cup butter, softened
- 1 cup milk, whole or plant-based
- 2 large eggs, room temperature
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal later.
- Bake or steam your sweet potatoes until fork-tender, about 30-40 minutes depending on their size. Once cooked, let them cool slightly before peeling and mashing in a bowl until smooth.
- In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, cinnamon, and a pinch of salt until well combined. Set aside.
- In another bowl, beat together the mashed sweet potatoes, softened butter, honey, eggs, and milk until creamy and smooth.
- Gently fold the wet mixture into the dry ingredients using a spatula until just combined. Be careful not to overmix.
- Pour the batter into your prepared baking pan and smooth out the top. Bake in your preheated oven for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let your cornbread cool in the pan for about 10 minutes before slicing into squares. Spread with additional honey butter just before serving.
Notes
Store leftover cornbread in an airtight container for freshness.
Reheat slices in the microwave for quick warmth.
Serve with additional cinnamon honey butter on top.
Use fresh sweet potatoes for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Method: Bake
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg