With a touch of honey, this sweet potato cornbread is the most moist you'll find. It's not dry or bland like most cornbreads, and the sweet potatoes add moisture and subtle flavor!
Course Bread
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Servings 16pieces
Author Sarah @ The Gold Lining Girl
Ingredients
1c.yellow cornmeal
1/2c.flour
2tsp.baking powder
pinchof salt
1/4c.packed brown sugar
1c.creamed corn
1c.mashed sweet potatoes
3tbsp.honey
1egglightly beaten
1/4c.buttermelted, slightly cooled
1/4c.milk
honeyfor drizzling
Instructions
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and brown sugar.
Add creamed corn, mashed sweet potatoes, honey, egg, butter, and milk, stirring until blended. Do not overmix.
Pour batter into a greased 9-inch square pan.
Bake at 400 degrees for about 40 minutes or until a toothpick inserted near center comes out mostly clean, and edges are golden brown.
Remove to a wire rack to cool completely.
Refrigerate for 20-30 minutes to allow it to 'set', and it will stay more firm and cohesive.