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Baking cornbread is a cherished tradition in many households, bringing warmth and comfort to the dining table. Whether served alongside a hearty chili, enjoyed with a drizzle of butter, or consumed as a savory snack, cornbread has established itself as a beloved staple in American cuisine. However, if you're looking to elevate your cornbread game, look no further than this delightful Sweet & Buttery Honey Sweet Potato Cornbread. This unique twist on the classic recipe incorporates the earthy sweetness of sweet potatoes and the natural richness of honey, resulting in a dish that is not only delicious but also incredibly satisfying.

Sweet & Buttery Honey Sweet Potato Cornbread

Discover the warmth of homemade baking with this Sweet & Buttery Honey Sweet Potato Cornbread. This delightful recipe adds a unique twist to an American classic by incorporating the rich sweetness of sweet potatoes and honey. Packed with vitamins and antioxidants, this moist and tender cornbread pairs perfectly with chili, soups, or simply a pat of butter. Learn the ingredients and step-by-step process to create this comforting dish that will impress family and friends. Enjoy the satisfaction of homemade goodness!
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Ingredients
  

1 cup mashed sweet potatoes (about 1 medium-sized sweet potato)

1 cup cornmeal

1 cup all-purpose flour

1/2 cup unsalted butter, melted

1/2 cup honey

1 cup buttermilk (or milk + 1 tbsp vinegar)

1/4 cup granulated sugar

2 large eggs

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup corn kernels (fresh or canned, drained)

Instructions
 

Preheat the oven to 400°F (200°C). Grease an 8-inch square baking dish or a round skillet with butter or non-stick spray.

    Prepare the Sweet Potatoes: If not using pre-cooked sweet potatoes, peel and cube the sweet potato. Boil in salted water until soft, about 15 minutes. Drain and mash until smooth, then allow it to cool slightly.

      Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.

        Combine Wet Ingredients: In another bowl, mix the melted butter, honey, buttermilk, eggs, and the mashed sweet potato. Ensure the sweet potato is well incorporated into the mixture.

          Combine Mixtures: Pour the wet ingredients into the dry ingredients. Mix until just combined. Be careful not to over-mix; a few lumps are fine. Gently fold in the corn kernels.

            Bake: Pour the batter into the prepared baking dish or skillet. Spread it evenly and smooth the top with a spatula.

              Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the cornbread to cool in the pan for about 10 minutes before slicing. Serve warm, drizzled with extra honey or butter if desired.

                  Prep Time: 15 min | Total Time: 45 min | Servings: 9 pieces