Ingredients:

  • 150g all-purpose flour
  • 160g yellow cornmeal
  • 100g granulated sugar
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 250g roasted sweet potato puree
  • 240ml full-fat buttermilk
  • 115g unsalted butter, melted
  • 2 large eggs
  • 2 tbsp honey
  • 3 tbsp unsalted butter, melted (for glaze)
  • 2 tbsp honey (for glaze)
  • 1 pinch sea salt

Instructions:

  1. Roast whole sweet potatoes in their skins at 200°C (400°F) until they are slumped and oozing sugar. Once cool enough to handle, peel them and mash 250g of the flesh until smooth.
  2. Preheat your oven to 200°C (400°F). Place a 10-inch cast-iron skillet inside the oven to preheat.
  3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg.
  4. In a separate medium bowl, combine the sweet potato puree, buttermilk, melted butter, eggs, and 2 tablespoons of honey. Whisk until smooth.
  5. Fold the wet ingredients into the dry ingredients using a silicone spatula until just combined; do not overmix.
  6. Carefully remove the hot skillet from the oven, grease with a small amount of butter, and pour the batter in. The edges should sizzle immediately.
  7. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  8. Mix the glaze ingredients (3 tbsp butter, 2 tbsp honey, and sea salt) and brush over the warm cornbread before serving.