Honey Butter Sweet Potato Cornbread (Print version)
Moist sweet potato cornbread baked with warm spice and finished with salted honey butter while the crumb is still warm.
# Ingredients:
For the cornbread
01 -
1 cup (240 g) plain mashed cooked sweet potato, cooled
02 -
1 cup (160 g) yellow cornmeal
03 -
1 cup (125 g) all-purpose flour
04 -
1 tablespoon baking powder
05 -
1 teaspoon fine salt
06 -
1/2 teaspoon ground cinnamon
07 -
1/8 teaspoon ground nutmeg
08 -
2 large eggs
09 -
1 cup (240 ml) buttermilk
10 -
1/2 cup (113 g) unsalted butter, melted and cooled slightly, plus more for the skillet
11 -
1/3 cup (70 g) packed light brown sugar
12 -
1 teaspoon vanilla extract
For the honey butter
13 -
6 tablespoons (85 g) unsalted butter, softened
14 -
3 tablespoons honey
15 -
1/4 teaspoon fine salt
# Instructions:
01 -
Place a 9-inch cast iron skillet in the oven and preheat to 375 F. If using a baking pan, grease it and leave it at room temperature.
02 -
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, cinnamon, and nutmeg.
03 -
In a second bowl, whisk the mashed sweet potato, eggs, buttermilk, melted butter, brown sugar, and vanilla until mostly smooth.
04 -
Add the wet mixture to the dry mixture and fold just until combined. Do not beat the batter.
05 -
Carefully remove the hot skillet, butter it well, and spread in the batter. Bake for 25-30 minutes, until the top is set and a toothpick inserted in the center comes out clean.
06 -
While the cornbread bakes, stir softened butter, honey, and salt together until creamy.
07 -
Cool the cornbread for 10 minutes. Brush some honey butter over the warm top, slice, and serve the remaining honey butter on the side.
# Good to know:
01 -
Roasted sweet potato gives the deepest flavor, but plain canned puree works if it is thick.
02 -
Let the cornbread rest for 10 minutes before slicing for the cleanest pieces.