Ingredients:
– 1 cup mashed sweet potatoes
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1/4 cup honey
– 2 tablespoons maple syrup
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 2 large eggs
– 1/2 cup melted butter
– 1 cup buttermilk
– 1/4 cup honey (for maple honey butter)
– 2 tablespoons maple syrup (for maple honey butter)
– 1/2 cup softened butter (for maple honey butter)
Directions:
1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a mixing bowl, combine yellow cornmeal, all-purpose flour, baking powder, and salt, whisking until well blended.
3. In a separate bowl, combine the mashed sweet potatoes, eggs, melted butter, buttermilk, honey, and maple syrup, mixing until creamy and smooth.
4. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid over-mixing.
5. Pour the cornbread batter into the prepared baking dish and spread evenly with a spatula.
6. Bake in the preheated oven for 25-30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
7. While the cornbread bakes, prepare the maple honey butter by mixing together the softened butter, honey, and maple syrup in a small bowl until the mixture is smooth and creamy.
8. Once baked, remove the cornbread from the oven and let it cool slightly before cutting into squares. Serve warm with generous dollops of maple honey butter on top.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings