Sweet Potato Cornbread with Cinnamon Honey Butter

60 mins
Serves 1
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Directions

  1. 1Preheat oven to 400°F. Poke holes in sweet potatoes with a fork, drizzle with olive oil, and roast for 30 minutes until soft.
  2. 2Preheat oven to 400°F. Poke holes in sweet potatoes with a fork, drizzle with olive oil, and roast for 30 minutes until soft.
  3. 3Preheat oven to 400°F. Poke holes in sweet potatoes with a fork, drizzle with olive oil, and roast for 30 minutes until soft.
  4. 4Let the sweet potatoes cool, peel, and mash them. You should have about 1 cup of mashed sweet potato.
  5. 5Let the sweet potatoes cool, peel, and mash them. You should have about 1 cup of mashed sweet potato.
  6. 6Let the sweet potatoes cool, peel, and mash them. You should have about 1 cup of mashed sweet potato.
  7. 7In a medium bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  8. 8In a medium bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  9. 9In a medium bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  10. 10In a large bowl, whisk buttermilk, eggs, sour cream, and mashed sweet potato until combined.
  11. 11In a large bowl, whisk buttermilk, eggs, sour cream, and mashed sweet potato until combined.
  12. 12In a large bowl, whisk buttermilk, eggs, sour cream, and mashed sweet potato until combined.
  13. 13Combine wet and dry ingredients until just combined. Pour in melted butter and mix.
  14. 14Combine wet and dry ingredients until just combined. Pour in melted butter and mix.
  15. 15Combine wet and dry ingredients until just combined. Pour in melted butter and mix.
  16. 16Place a 10-inch cast iron skillet in the oven for 5 minutes to preheat. Carefully remove and pour in the batter.
  17. 17Place a 10-inch cast iron skillet in the oven for 5 minutes to preheat. Carefully remove and pour in the batter.
  18. 18Place a 10-inch cast iron skillet in the oven for 5 minutes to preheat. Carefully remove and pour in the batter.
  19. 19Bake at 400°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  20. 20Bake at 400°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  21. 21Bake at 400°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  22. 22Combine ingredients for honey butter in a bowl and mix well. Set aside.
  23. 23Combine ingredients for honey butter in a bowl and mix well. Set aside.
  24. 24Combine ingredients for honey butter in a bowl and mix well. Set aside.
  25. 25Once the cornbread is baked, top it with cinnamon honey butter, slice, and serve.
  26. 26Once the cornbread is baked, top it with cinnamon honey butter, slice, and serve.
  27. 27Once the cornbread is baked, top it with cinnamon honey butter, slice, and serve.

Ingredients

  • 2 medium sweet potatoes
  • 2 medium sweet potatoes
  • 2 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1.5 cup fine yellow cornmeal
  • 1.5 cup fine yellow cornmeal
  • 1.5 cup fine yellow cornmeal
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon sea salt
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground nutmeg
  • 1.5 cup buttermilk
  • 1.5 cup buttermilk
  • 1.5 cup buttermilk
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 0.33 cup sour cream
  • 0.33 cup sour cream
  • 0.33 cup sour cream
  • 5 tablespoons unsalted butter, melted
  • 5 tablespoons unsalted butter, melted
  • 5 tablespoons unsalted butter, melted
  • 0.5 cup unsalted butter, room temperature
  • 0.5 cup unsalted butter, room temperature
  • 0.5 cup unsalted butter, room temperature
  • 0.5 cup honey
  • 0.5 cup honey
  • 0.5 cup honey
  • 1.5 teaspoon ground cinnamon
  • 1.5 teaspoon ground cinnamon
  • 1.5 teaspoon ground cinnamon

Equipment

ovenbaking traywire racklarge bowlwhiskmetal bowlcast iron skilletspatulaspoonpastry brush