Step 1: Prepare the Sweet Potato
- Preheat your oven to 400°F (200°C).
- Bake or steam the sweet potato until tender. Allow it to cool slightly, then peel and mash it until smooth.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, combine the mashed sweet potato, buttermilk, vegetable oil, honey, and eggs. Whisk until well combined.
Step 3: Combine the Dry Ingredients
- In another bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Bake the Cornbread
- Pour the batter into a greased 8×8-inch baking dish or cast-iron skillet.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden.
Step 6: Prepare the Honey Butter
- While the cornbread is baking, mix together the softened butter, honey, and cinnamon (if using) in a small bowl until well combined. Set aside.
Step 7: Serve
- Once the cornbread is done baking, remove it from the oven and let it cool slightly.
- Cut into squares and serve warm with a generous spread of honey butter on top.
Tips for Success
- Use Fresh Sweet Potatoes: For the best flavor, opt for fresh sweet potatoes. You can also use canned sweet potato puree, but be sure to adjust for moisture.
- Check for Doneness: Ovens vary, so start checking for doneness a few minutes before the suggested baking time.
- Store Leftovers: If you have any leftover cornbread, store it in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat before serving.
Conclusion
This Honey Butter Sweet Potato Cornbread is not only a delicious addition to your meal but also a fantastic way to enjoy the flavors of sweet potatoes. The sweet, buttery topping takes it to the next level, making it a delightful treat for any occasion. Enjoy it warm and watch it disappear from the table!