Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan and set aside.
Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Prepare Wet Ingredients: In a separate bowl, mix the melted butter, maple syrup, honey, eggs, and buttermilk until the mixture is smooth.
Mix Wet and Dry Ingredients: Add the wet ingredients to the dry mixture. Then, fold in the mashed sweet potatoes, stirring until just combined (avoid overmixing to keep the cornbread tender).
Bake the Cornbread: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Prepare Maple Honey Butter: While the cornbread bakes, make the Maple Honey Butter by combining the softened butter, maple syrup, and honey in a bowl. Stir until well blended and creamy.
Serve: Let the cornbread cool slightly, then cut into squares and serve warm with a generous spread of Maple Honey Butter.
Nutritional Information (Per Piece)
Calories: 280 kcal
Servings: 9 pieces
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