AuthorEden HagosYields8 ServingsCategoryNorth American
Cornbread is one of my favourite side dishes to bring to a family gathering or potluck. This delicious version is taken up a notch with the addition of sweet potato and spices. My favourite way to enjoy this decadent cornbread is with a glass of hot spiced Ethiopian tea before I dig into the main course.
Try it and let me know what you think!
Ingredients
Directions
Preheat oven to 425 degrees F and bake your sweet potatoes for an hour or until they have softened. Remove from the oven, mash into a creamy mixture and set aside.
Tip: Baking your sweet potatoes will allow for more flavor than boiling them.
Then place your cast iron skillet in the oven to heat up at 425.
In a large mixing bowl, whisk together your dry ingredients ( flour, corn flour, brown sugar, baking powder, salt, cinnamon and nutmeg)
In a separate bowl, whisk together eggs, & buttermilk. Melt ¼ cup of butter and mix until combined.
Remove your heated cast iron skillet carefully and add ¼ cup of butter, swirl and then place back in the heated oven.
Create a well in the center of your dry ingredients bowl and pour in the milk mixture. Mix until combined (be careful not to over mix).
Remove the heated skillet from the oven and pour the batter into the skillet with hot butter. (This step is optional but will give you a delicious crunchy crust) Place back into the oven and back for 20- 30 minutes or until a skewer inserted into the middle comes
out clean.
Mix remaining butter with honey. Brush the hot cornbread with the honey & butter mixture for a delicious special touch!
* Cast Iron Skillet is preferred, but not essential. If you don’t have a cast iron skillet you can use a regular baking dish and skip the heated butter step.
