Sweet Potato Honey Cornbread
Behind the Recipe
She Used to Call Everyone Honey
Grandma May was a local legend growing up. A sweet little old lady at the corner of Rosewood & Browning. I don’t even know if she was anyone’s real grandma, but folks in Arlington loved her like their own. Ask her any question, and she’d shoot you straight. Scrape your knee playing, and she’d appear with a bandage and a hug. But the thing I remember most is the smell of her sweet potato honey cornbread.
Moist, crumbly, sweet and perfectly textured, it tastes like summer afternoons back in the neighborhood. We had so much to explore and so little to worry about. I think back on those times and Grandma May quite often. I never could perfect her cornbread recipe, but this one sure hits the spot when you need some down-home comfort.
- 2 eggs
- 1 cup flour
- 1 cup cornmeal
- 1/2 cup white granulated sugar
- 1/2 tsp. cinnamon
- 1 tsp. baking soda
- 1 cup whole milk
- 1/2 tsp. salt
- 1/2 cup unsalted butter, melted
- 2 cups mashed sweet potatoes
- 1/3 cup honey
- Honey butter, for serving (equal parts honey and butter)
- Blend the flour, cornmeal, sugar, cinnamon, baking soda and salt together in a large mixing bowl.
- Add in the mashed sweet potatoes and mix well, being sure all the ingredients blend together.
- Add in eggs, melted butter, and honey, and mix well.
- Next, stir in the milk and mix well until everything is well-blended.
- Pour your mixture into a Nexgrill cast iron skillet.
Once you’ve got Grandma May’s cornbread recipe prepped in a skillet, it’s time to fire up your Nexgrill!
Set your Nexgrill to medium-high heat.
Set iron skillet on the grill, and cook for around 30-40 minutes.
Use a toothpick to test the doneness. Stick it in the middle, and if it comes out clean, you’re good to go. If it doesn’t, give your bread a few more minutes.
Serve your hot cornbread with honey butter
Kick back and enjoy, honey.