Honey Potato Cornbread (Print Version)

Golden, moist cornbread topped with rich honey butter. Perfect as a comforting morning side, made with sweet potatoes and simple baking ingredients.

# Ingredients:

→ Cornbread

01 - 1 cup cornmeal
02 - 1 cup mashed sweet potatoes (from 1 medium potato)
03 - 1/4 cup honey
04 - 2 large eggs
05 - 1 cup buttermilk (regular milk works too)
06 - 1/4 cup granulated sugar
07 - 1/4 cup unsalted butter, melted
08 - 1/2 teaspoon salt
09 - 1 cup all-purpose flour
10 - 1 tablespoon baking powder

→ Honey Butter

11 - 1/4 cup honey
12 - 1/4 teaspoon salt (optional)
13 - 1/2 cup unsalted butter, softened

# Steps:

01 - Set your oven to 375°F (190°C). Grease up an 8-inch square pan or a cast-iron skillet.
02 - Mash the sweet potato until smooth after cooking. Let it cool down a bit.
03 - Grab a large bowl, then whisk the cornmeal, flour, sugar, baking powder, and salt together.
04 - In another bowl, blend mashed sweet potatoes, beaten eggs, melted butter, buttermilk, and honey until it all comes together.
05 - Mix your wet ingredients into the bowl of dry ones. Don’t stir too much, just until it’s combined.
06 - Pour the batter into your greased pan. Bake for 25-30 minutes, and check with a toothpick—it’s ready when it comes out clean.
07 - While the cornbread’s baking, beat together softened butter, honey, and that pinch of salt (if you’re using it) until smooth.
08 - Take the cornbread out, let it sit for a bit. It’s best served warm with a big dollop of honey butter.

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