This Sweet Potato Cornbread Is Unreal

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and lactose-free.

sugar

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup adds a unique flavor and is a natural sweetener.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

Melt 1 stick of butter in the microwave until fully melted and let it cool down.

Measure out 1 cup of white granulated sugar and add it to a mixing bowl.

Add 3 large eggs to the sugar and mix.

Measure out 1.5 cups of sweet potatoes (canned or fresh) and add to the mixture.

Add a splash of vanilla extract to the mixture.

Measure and add 2 cups of buttermilk to the mixture.

Add the cooled melted butter to the mixture and mix with a handheld mixer.

In a separate bowl, combine 1 tablespoon of baking powder, 1.5 cups of yellow cornmeal, 1 cup of all-purpose flour, and a pinch of salt. Mix well.

Combine the wet and dry ingredients together, mixing until well blended, even if there are some lumps from the sweet potatoes.

Add cinnamon and allspice to the batter and mix well.

Oil the baking dish using vegetable oil and a paper towel to prevent sticking.

Pour the batter into the prepared baking dish and knock it on the counter to remove air bubbles.

Place the baking dish in the middle rack of the oven preheated to 350°F.

Prepare the honey butter sauce by melting 0.5 stick of butter and mixing it with honey to taste, then set aside until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens