INGREDIENTS
▢1 cup all-purpose flour
▢1 cup cornmeal
▢2 teaspoons baking powder
▢1/2 teaspoon baking soda
▢1/4 teaspoon salt
▢1 teaspoon pumpkin pie spice
▢1/2 cup sugar
▢2 eggs room temperature
▢1 cup buttermilk room temperature
▢2 tablespoons honey
▢1/2 cup plus 1 tablespoon unsalted butter melted and slightly cooled
▢1 cup sweet potato mashed about 1 large sweet potato
▢1/2 tablespoon orange food coloring optional
Preheat your oven to 375 degrees F. Place the 10-inch iron skillet in the oven and let it warm up for 5 minutes.
Peel the sweet potato and dice it into 3/4 inch cubes. Place the sweet potato cubes into a saucepan and cover it with lukewarm water. Bring to a boil and cook until tender. This should take about 10 minutes.
Once the sweet potato is fork-tender, drain it, and mash until smooth. I like to use an electric mixer. Allow the sweet potato mash to cool for at least 25 minutes.
Add the eggs, buttermilk, melted butter, honey, vanilla extract, food coloring, and sugar to a large bowl and mix until well combined.
Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cornmeal. Mix until well incorporated but do not overmix.
Add 1 tbsp of butter to the hot skillet. Pour the cornbread batter into the skillet and smooth out the top with a spatula.
Bake for 28 minutes or until the center is completely set. Don’t over bake otherwise it will turn out dry.
Allow the cornbread to cool for at least 10 minutes before slicing into it. Serve with softened butter and honey, if desired, and enjoy!
