Description
A delicious and moist cornbread infused with the sweetness of honey and the rich flavor of sweet potatoes.
Ingredients
Scale
- 1 cup (240g) mashed sweet potato, cooked and cooled
- 1 cup (125g) yellow cornmeal (fine or medium grind)
- 1 cup (125g) all-purpose flour (or gluten-free blend for GF option)
- 1/3 cup (75g) granulated sugar (or coconut sugar)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs, room temperature
- 2/3 cup (160ml) whole milk (or dairy-free milk)
- 1/3 cup (80ml) unsalted butter, melted (or vegan butter)
- 2 tablespoons honey (plus more for drizzling)
Instructions
- Preheat your oven to 400°F (200°C). Wash and pierce 1 medium sweet potato several times. Place on a baking sheet and roast for 40-50 minutes, until fork-tender. (Shortcut: Microwave on high for 7-8 minutes, turning halfway.) Once cool enough to handle, peel and mash until completely smooth—measure 1 cup (240g) for the recipe.
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
- In a separate bowl, whisk the mashed sweet potato with eggs, milk, melted butter, and honey until smooth and well combined.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold together using a spatula until just combined. Do not overmix.
- Grease a 9-inch (23cm) square baking pan with butter or line with parchment paper. Pour in the batter, smoothing the top with a spatula.
- In a small bowl, mix softened butter, honey, and a pinch of salt until creamy. Dollop spoonfuls over the top of the batter, then gently swirl with a knife for a marbled effect.
- Bake at 400°F (200°C) for 23-28 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are perfect).
- Let the cornbread cool in the pan for at least 15 minutes. Slice into squares and serve warm. Drizzle extra honey on top if desired.
Notes
- For a gluten-free option, use a gluten-free flour blend.
- This cornbread is best served warm.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg