Sweet Potato Corn Bread
Serves 820 mins prep22 mins cook
This sweet potato corn bread is moist, fluffy, and perfectly sweetened, made with simple ingredients you likely have in your pantry. It's infused with honey and cinnamon butter cream, making it a delightful treat for the holidays.
0 servings
What you need
Instructions
1: Mash or blend a roasted sweet potato until smooth. 2: Add in the wet ingredients: eggs, heavy whipping cream, vanilla extract, sweetened condensed milk, melted butter, lemon juice, and food coloring. Whisk until smooth. 3: In a separate bowl, mix together the dry ingredients: yellow corn meal, all-purpose flour, light brown sugar, cinnamon, nutmeg, baking powder, and baking soda. 4: Gradually combine the wet and dry ingredients until blended and smooth, adding more cream for desired consistency. 5: Pour the mixture into a baking dish and bake in a preheated oven at 375°F for 18-22 minutes. 6: Combine softened butter, cinnamon, and honey for the infused butter. 7: Pour the butter mixture into a mold and freeze for 15 minutes. 8: Let the corn bread sit for 5-7 minutes before slicing. 9: Serve with the infused honey-cinnamon butter cream.View original recipe