Ingredients
– 1 cup sweet potato puree (cooked and mashed)
– 1 cup buttermilk
– 1/2 cup honey
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 cup all-purpose flour
– 1 cup cornmeal
– 2 tablespoons sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
Equipment Needed
– Mixing bowls
– Whisk
– Rubber spatula
– 9-inch square baking pan
– Measuring cups and spoons
– Toothpick (for testing doneness)
Step-by-Step Instructions
First, I like to start by preheating my oven to 400°F (200°C). While that’s heating up, it’s a perfect time to prepare the sweet potato; I usually bake one until it’s soft, scoop out the flesh, and mash it to measure out one cup. In a mixing bowl, I combine the sweet potato puree, buttermilk, honey, melted butter, and egg. The mixture should be beautifully creamy and slightly sweet. *The aroma from the honey and sweet potato is just heavenly!* (See the next page below to continue steps…)