Sweet Potato Cornbread

Name: Sweet Potato Cornbread
Ingredients: 2 whole Medium Sweet Potatoes; 4 whole Eggs; 1-1/2 cup Buttermilk, Shaken; 1/2 cups Honey; 2 cups Yellow Cornmeal; 1 cup Unbleached All-purpose Flour; 1-1/2 teaspoon Kosher Salt; 1/2 teaspoons Baking Soda; 1 Tablespoon Baking Powder; 1/2 cups Unsalted Butter, Plus More For Skillet

10 ingredients

2 steps

Ingredients

2 whole Medium Sweet Potatoes
4 whole Eggs
1-1/2 cup Buttermilk, Shaken
1/2 cups Honey
2 cups Yellow Cornmeal
1 cup Unbleached All-purpose Flour
1-1/2 teaspoon Kosher Salt
1/2 teaspoons Baking Soda
1 Tablespoon Baking Powder
1/2 cups Unsalted Butter, Plus More For Skillet

Directions

1

Start by roasting the sweet potatoes in a 400°F oven until you are able to pierce them with a knife. Remove skins and discard. Mash potatoes.
2

Reduce the heat of the oven to 375°F and butter a 10-inch cast iron skillet. In a large bowl, whisk together the sweet potato mash, 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 the prepared skillet and bake for 40-45 minutes. Let cool, slice and serve with lots of salted butter!