Ingredients
Scale
For the Sweet Potato Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar (optional—adjust to taste)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup mashed cooked sweet potatoes
- 1 cup milk
- 2 large eggs
- 1/3 cup melted butter or vegetable oil
- 2 tbsp vegetable oil (for heating the skillet)
For the Honey Butter Bliss
- 1/2 cup softened unsalted butter
- 3 tbsp honey
- Pinch of cinnamon (optional)
Instructions
- Preheat your oven and skillet: Heat oven to 425°F (220°C). Place a 9-inch cast-iron skillet inside to heat for about 10 minutes.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar (if using), baking powder, and salt.
- Prepare the sweet potato mixture: In another bowl, whisk mashed sweet potatoes, milk, eggs, and melted butter or oil until smooth.
- Combine wet and dry: Pour the sweet potato mixture into the dry ingredients and stir just until combined. Do not overmix.
- Heat the skillet: Carefully remove the hot skillet from the oven. Add 2 tablespoons of oil and swirl to coat.
- Pour the batter: Add the cornbread batter to the skillet—it should sizzle when it hits the hot oil.
- Bake: Bake for 22–26 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Make the honey butter: Mix softened butter, honey, and cinnamon (if using) until smooth.
- Serve: Let the cornbread cool for at least 5 minutes. Slice, slather with honey butter, and enjoy.
Notes
Use well-mashed sweet potatoes for the smoothest crumb. Small chunks are fine but may affect texture slightly.