Sweet Potato Cornbread
Just in time for the holidays! Here’s a cornbread recipe that’ll have you skipping that blue box you grew up on.
(Don’t tell Nana I said that…I don’t want any problems)
Time
Inactive Prep: 45 minutes Active Prep: 15 minutes Cook: 40 minutes
Oven Temp: 385 degrees Fahrenheit baby (Yes, your oven does go higher than 350)
Serves
6-8 plus a little extra for lunch the next day
Ingredients
3/4 cup of sugar
1 cup of butter
1 cup of all purpose flour
1 cup of cornmeal
1 cup of buttermilk
2 eggs
1 teaspoon of salt
1 teaspoon of baking soda
1 medium-large sweet potato
1 heaping teaspoons of honey (2 if you’re really into it)
Pull out your cast iron pan for this one…it’s worth it!
Cornbread batter looks so yummy before baking.
More guests = More cornbread
Wash the sweet potato and pierce with a fork on all sides. 5-6 piercing should do. You just don’t want it to explode in the oven while baking.
You.Don’t.Want.That.
Bake at 385 degrees for 45-60 minutes or until soft. Remove and set aside to cool.
Place the butter in a cast iron pan and melt in your already warmed oven. While the butter is melting, add sugar to a large mixing bowl.
Hot Warning!!
Remove the cast iron pan with melted butter from the oven. Be super careful as it very hot. Add hot butter to the sugar but leave some in the pan. Swirl the leftovers in the pan to ensure the butter has coated the sides of the skillet. Anything extra can go into the sugar mixture.
Cream butter and sugar until mixed well and allow to sit for a minute or two to ensure it’s not piping hot. Use this time to dance a little OR peel and mash the sweet potato. Set mashed mixture aside. Add baking soda to buttermilk, give a good stir and set aside.
Add eggs to the bowl with the butter + sugar and whisk until combined. Stir in mashed sweet potatoes and mix well. Stir in buttermilk mixture until combined then fold all dry ingredients in. Don’t forget the salt.
Pour all of this goodness into your pan and bake for 40 minutes or so until a toothpick comes out clean.
Here’s the part that really adds some love…
As soon as the pan is removed from the oven, drizzle honey on top of your delicious cornbread and be sure to give the edges some of that sweetness.
Let me know how much you love it!