Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 cup mashed sweet potatoes (cooked and cooled, or canned puree)
- 1/2 cup honey (divided)
- 1/4 cup butter, melted (divided)
- 1 large egg
- 1/2 cup milk (dairy or non-dairy)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons melted butter (reserved for glaze)
- 2 tablespoons honey (reserved for glaze)
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8 inch square baking pan.
- In a large bowl, whisk together the mashed sweet potatoes, egg, milk, and 2 tablespoons of the melted butter.
- Add 1/4 cup of the honey and whisk until combined.
- In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt.
- Pour the dry ingredients into the wet mixture. Mix with a spatula until the batter is just combined. Do not overmix.
- Pour the batter into the prepared baking pan.
- Bake for 20–25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- While the cornbread is still hot, mix the remaining 2 tablespoons of melted butter and 2 tablespoons of honey together for the glaze.
- Pour or brush the honey butter glaze evenly over the top of the hot cornbread.
- Let the cornbread cool for 10 minutes before slicing into 9 squares.
Notes
- Use canned sweet potato puree for convenience.
- Non-dairy milk works well as a substitute.
- For extra flavor, add a pinch of cinnamon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg