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Honey Buter Sweet Potato Cornbread Recipe

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This recipe for Honey Buter Sweet Potato Cornbread is from The Anderson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cornbread:
1 cup yellow cornmeal
1 cup mashed sweet potatoes
2 large eggs
1/2 cup melted butter
1/4 cup honey
1 cup buttermilk
1 cup all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
Honey Butter:
1/2 cup softened butter
1/4 cup honey
Directions:
Directions:
Preheat oven to 375. Grease or line a baking dish to prepare it for the cornbread batter. In a separate bowl, mix mashed sweet potatoes, eggs, melted butter, honey and buttermilk until smooth. Ensure the sweet potatoes are well mashed for a uniform texture. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to prevent dense cornbread. Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. While the cornbread is baking, mix softened butter and honey in a small bowl until well blended to make the honey butter. Let the cornbread cool slightly. Serve warm with a generous spread of honey butter for a sweet, delicious finish.

 

 

 

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