While gathering new ideas for recipes to try, I came across a recipe for Sweet Potato Honey Cornbread. At first glance, I was slightly skeptical; curious of the flavor profile and possible texture. It must be stated that I am not the biggest fan of sweet potatoes to begin with, but my fiancé loves them so we compromised. I made and ate some of the cornbread. To my surprise, I absolutely loved it!
Personally, the sweetness of the cornbread paired nicely with the vegetable soup we had and it wasn’t overpowering. I think that is always my biggest fear when cooking; the overpowering of ingredients. Though cooking sweet potatoes is still a once in a blue moon occurrence per se, this recipe is one that I can see myself making more often. Especially around Thanksgiving! Enough of my blabbering though, let’s move on to the good stuff! As always, if you get the chance to try out the recipe or any of the others I post, let me know what you think!
Sweet Potato Honey 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
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
*Note: Though it’s not mentioned in the original recipe, to make this recipe Vegan friendly, simply switch out the Whole milk for Unsweetened Cashew or Almond milk. For the honey use Agave Nectar. To make one “Egg”, use 1tbsp. Ground Flaxseed with 3tbsps. Hot Water. Allow mixture to sit for 10 minutes before using. Repeat once more for the second “egg” needed. You could also use 1/4 cup. Unsweetened applesauce per (1) “egg” as a substitute. For the butter use a plant based butter. I personally use Country Crock’s Plant Butter and it works perfectly!*
Step One: Blend together dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon).
Step Two: Add in wet ingredients, first adding in sweet potato. Mix well then add eggs, butter and honey. Lastly add the cup of milk.
Step Three: Pour mixture into pan for baking. (I have used a cast iron skillet, muffin pans and a 9 inch cake pan for this recipe).
Step Four: Bake on 375 for about 33-40 minutes. Use a toothpick to ensure the middle is done.
Recipe Credit: http://www.blackgirlswhobrunch.com
Original Recipe Link: https://blackgirlswhobrunch.com/2017/11/18/sweet-potato-honey-cornbread-recipe/