Mmmmm! I love sweet potato pie and I love cornbread, so combining the two into this delicious dish is like heaven on a plate! Add this as a side dish to any main meal and you'll be a hit at the dinner table.
Prep Time: 10 minutes
Cook Time: 35 minutes
Calories: 125 calories per 2.5 x 2.5 inch square
Ingredients
2 cups cornmeal
1 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 cups mashed sweet potatoes
4 eggs, room temperature
1 1/2 cups buttermilk
1/4 cup honey
8 tablespoons (1 stick) butter, melted
Directions
Preheat the oven to 375 degrees F.
In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt and nutmeg
In a separate, medium bowl, whisk together the mashed sweet potatoes, eggs, buttermilk, honey and butter. Add the wet ingredients to the dry ingredients, and stir until just combined.
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Mixture should be the same color. There should not be any dark spots of orange in the mixture.
Pour the batter into a cast-iron skillet; use a spatula to smooth to an even layer if needed. Place in the oven and bake until golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Serve the cornbread in the skillet.
Feel free to drizzle with cinnamon sugar butter (1/4 stick of butter, teaspoon cinnamon, teaspoon natural brown sugar) before serving.
