Preheat your oven to 400°F (200°C) and prepare an 8-inch square baking dish by greasing it lightly with butter or cooking spray. This helps to ensure your cornbread comes out easily without sticking.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, and cinnamon. Whisk these dry ingredients together thoroughly to avoid any lumps and ensure even distribution of flavors.
In another bowl, whisk together the sweet potato puree, buttermilk, eggs, melted butter, maple syrup, and honey until you have a smooth mixture. It’s crucial to blend these wet ingredients well so that the texture is uniform throughout your cornbread.
Gradually add the wet ingredients to the dry mixture. Fold them together gently using a spatula until just combined. It’s important not to overmix; a few lumps should remain for the best texture.
Pour the batter into the prepared baking dish, spreading it evenly using your spatula.
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it towards the end of the baking time to prevent any burning.
Once baked, remove from the oven and allow it to cool in the pan for about 10 minutes. This cooling process helps the cornbread firm up for easier slicing.
Drizzle additional honey on top before serving for a sweeter touch, if desired. Slice into squares and enjoy this delightful, sweet twist on cornbread!
Additional Information:
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 9 squares
Approximate calorie count per serving: 180 calories
Notes:
For the sweet potato puree, you can roast a sweet potato at 400°F for about 45 minutes, scoop out the flesh, and mash it until smooth.
This cornbread pairs wonderfully with butter or can be served alongside savory dishes for a complementary sweet element.
