I had a vision for a cornbread that included sweet potato flavors and honey. So I set out to making it essentially playing on my favorite Krusteaz Honey Cornbread. Generally, when I play around with recipes, one or two takes and I have it down. Who would have thought that cornbread of all things would be so tricky! I mean most of us grew up with Jiffy that only required an egg to get it going. Simple right?? Wrong! So after three tries I finally have perfected by Sweet Potato Honey Cornbread Recipe just in time for Thanksgiving! Check it out below!
Sweet Potato Honey Cornbread
A great Thanksgiving/Fall treat, sweet potato cornbread!
- 1 Cup Flour
- 1 Cup Cornmeal
- 1/2 Cup White Granulated Sugar
- 1/2 Tsp Cinnamon
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 2 Eggs
- 1 Cup Whole Milk
- 1/2 Tsp Salt
- 1/2 Cup Unsalted Melted Butter One Stick
- 2 Cups Mashed Sweet Potatoes
- 1/3 Cup Honey
Blend together dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon)
Add in wet ingredients, first adding in sweet potato. Mix well then add eggs, butter and honey. Lastly add the cup of milk.
Pour mixture into pan for baking. (I have used a cast iron skillet, muffin pans and a 9 inch cake pan for this recipe)
Bake on 375 for about 33-40 minutes. Use a toothpick to ensure the middle is done.
For extra fun, serve with honey butter (1 tablespoon of honey and 1 tablespoon of butter)
This certainly plays to my obsession with sweet potatoes. But, honestly this cornbread serves as a great sweet bread option for your holiday table! Enjoy!
P.S. I picked up the Texas pan from my local HEB. I checked and my location does not have it anymore, but here is a similar one on Amazon!
I clearly make this a lot because I keep coming back with updated pictures! This go around I made cornbread muffins. They turned out just as great and made about 1.5 dozen muffins.