Sweet potato cornbread

This one here is the best-ever sweet potato cornbread recipe to enjoy with so many meals all year long! It’s sweet and incredibly moist and tender, flavorful, laced with a touch of warm spices, and loaded with an abundance of sweet potato goodness. Serve this cornbread right along with your favorite soups, stews, and great with pork chops and other comfort meals.

Sweet Potato Cornbread

• 1 cup yellow cornmeal
• 1 cup AP flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup mashed sweet potatoes, lump free
• 2 large eggs
• 1/2 cup melted butter
• 1/4 cup honey
• 1 cup buttermilk
• 1 teaspoon cinnamon

Honey Butter

• 1/2 cup softened butter
• 1/4 cup honey
• 1/2 teaspoon cinnamon

Directions

1. Preheat oven to 400 degrees and grease a 9 x 13 casserole dish.
2. Whisk together cornmeal, flour, baking powder, cinnamon and salt and set aside.
3. In a clean bowl, combine mashed sweet potatoes, eggs, melted butter, honey, and buttermilk.
4. Combine the two gently until just combined carefully not to overmix.
5. Lower the oven to 375 degrees.
6. Pour the batter into the prepared greased pan.
7. Bake at 375 degrees for 30 to 35 minutes.
8. In the mean time make the honey butter (this is for spreading and serving on the bread.
9. Beat the honey with butter until light and fluffy.
10. Serve on warm squares of bread.

Try Some of Our Favorite Bread Recipes: Focaccia Herb Bread, Homemade Pita Bread, Beer Bread