Fabulize Dining! Sweet Potato Cornbread

Published on

Sweet Potato Cornbread:
{Makes a 10 inch Skillet of cornbread}


1 cup {heaping} Sweet Potato Mash {about 1 large or 3 small, roasted, flesh removed and mashed}
4 whole Eggs
1 1/2 cup Buttermilk, shaken
1/2 cup Honey
2 cups Yellow Cornmeal
1 cup Unbleached All Purpose Flour
1 tablespoon Baking Powder
A pinch of Kosher Salt
1/2 teaspoon Baking Soda
1/2 cup Butter, plus more for skillet
1/2 cup Sugar
2 tablespoons of Brown Sugar

Preheat oven to 375 degrees and butter a 10 inch cast iron skillet. In a large bowl; whisk together the sweet potato, eggs, buttermilk and honey {set aside}. In a food processor; add the cornmeal, flour, salt, baking soda and baking powder, pulse until combined. Next add the chilled butter to the cornmeal and pulse until coarse and crumbled. Add the cornmeal mixture to the sweet potato mixture and stir. Pour into prepare skillet and bake for 40-45 minutes. Let cool, slice and serve with lots of salted butter! YUM!

I modified the ingredients just a bit to make it a bit sweeter for those that like sweeter cornbread

This cornbread goes great with baked chicken, stews and pastas.

Don’t worry about the calorie count!


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