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Ingredients
- Cornbread:
- 3/4 cup all-purpose flour
- 1-1/4 cups white cornmeal
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup sugar
- 1 cup cooked, mashed sweet potatoes
- 2 large eggs
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 4 Tbsp unsalted butter, melted
- Spiced Honey Butter:
- 1-1/2 sticks unsalted butter, softened
- 1/4 cup honey
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
Preparation
Step 1
1. Position an oven rack in the center and preheat the oven to 375°F. Lightly grease a 9" x 9" pan or a 10" round pan. Set aside.
2. Combine the flour, cornmeal, baking powder, salt, pumpkin spice, and sugar in a large bowl. Set aside. In a separate bowl, combine the mashed sweet potatoes, eggs, milk, vanilla, and melted butter. Pour the wet ingredients in with the dry ingredients and mix until fully incorporated, but do not overbeat.
3. Pour the batter into the prepared pan and bake until light golden brown, about 40–45 minutes, or until a toothpick inserted in the middle comes out clean.
4. Meanwhile, make the compound butter. Add the butter, honey, pumpkin pie spice, and salt to a small bowl. Whip with a hand mixer until creamy and smooth. Pour the mixture into an airtight container, cover, and refrigerate until needed. Serve with the warm bread.
A note about compound butter (which is a fancy name for butter with goodness mixed into it). Just follow your taste buds to make your own butters, foodies. If you’re making (or you bought) a hearty Italian bread to go with that lasagna, consider mixing some oregano and basil into the butter. If you’re having some buttermilk biscuits, maybe use this very same recipe. Your butter should be room temperature so you can mix in those ingredients. And a little goes a long way. Taste as you go—and eat it with the bread so you can get the full effect.