Sweet Potato Cornbread

Ingredients

• 1 cup sweet potato puree
• 4 large eggs
• 1 1/2 cup buttermilk (shaken)
• 1/2 cup honey
• 2 cups yellow cornmeal
• 1 cup unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter (cut into pieces and pop into the freezer)
• 3 tablespoons salted butter (for skillet, plus more for serving)

Instructions

1. 1

   In a large bowl, measure and add the purée, eggs, buttermilk and honey. Whisk well to combine and then set aside.

2. 2

   In the bowl of your food processor, fitted with the blade attachment, add the cornmeal, flour, salt, baking powder and soda, pulse until combined.

3. 3

   Next add the 1/2 cup of cold unsalted butter to the cornmeal and pulse until resembles coarse crumbs.

4. 4

   Transfer the cornmeal/butter mixture to a bowl and pour in the sweet potato mixture.

5. 5

   Preheat your oven to 375°In your skillet, melt 3 tablespoons of salted butter over low heat, swirling it to coat the bottom.

6. 6

   Remove off of the heat and pour the cornbread batter into the prepared skillet and bake for 30 minutes or until a tester comes back with only a few crumbs attached.

7. 7

   Remove and let cool for 10 minutes before slicing and serving with salted butter.