HUGE day for Foodie Friday - our first guest ever!! TBH while we were baking together, I felt like I was on a cooking show and I was the random talk show host and Rosilind, The Left Handed Baker, was the expert chef sharing all of her tips and tricks with me. It was awesome and felt like a private cooking lesson, so I'm excited to share it with you! Not to mention, this Sweet Potato Honey Cornbread is BOMB and I ate it for breakfast the next morning.
Every week for the past 12 weeks or so, I have shared a Foodie Friday recipe with you, along with photos from my friend and photographer, Kaylynn Krieg, and it has been a blast! Kaylynn and I were both standing in my kitchen in amazement as we learned from Rosilind- what a fun experience! It takes a little more work to coordinate, but ill probably have more guests in the future because it was so fun!
I shared my easy chili recipe a couple weeks ago, and I confessed to you that I normally use a cornbread box mix, BUT NO MORE. Talk about perfect timing! Rosilind knew exactly what I needed, and she is kindly sharing her recipe with YOU!
First, this is worth mentioning and so cool: Rosilind is a cooking teacher in DISD! I love that (and she had some great student cooking fail stories! haha)! I know it's been such a tough year for all of our teacher friends, so thank you to Rosilind for taking time to bake and share a recipe with us! ALSO she's been baking for many years, but *just* started her blog in 2020...what a great use of quarantine time! I love that! Props to her for going for it. Y'all go give her a follow @lefthandedbaker.tx
I had never made cornbread from scratch prior to this, and now I'm a believer! Y'all, it was so easy. Easyyy. You need a food scale for this recipe for precise measurements!
We had the best time! TBH you need to make this recipe once now for yourself, THEN make it again for one of your holiday family gatherings- everyone will be SO impressed!!
Ingredients
Pastry flour – 10 oz (5oz All-Purpose & 5oz Cake) Note: Rosilind referred to all-purpose flour as "AP" and it was very cool...baker lingo Ha!)
Cornmeal – 10 oz
Sugar – 1 oz
Cinnamon – 1 tsp
Nutmeg – ¼ tsp
Baking powder 1 oz
Salt 1 tsp
Eggs – 2
Milk 14 oz
Honey – 4 oz
Butter – 4 oz (melted)
Sweet potato – 7 oz
Directions
Whisk together eggs, honey, melted butter and sweet potato until well combined then set aside
Reserve milk
Whisk together dry ingredients and set aside
Make a well in the center of dry ingredients, pour in wet ingredients, and stir just until incorporated. Do not over mix.
Pour into a well-oiled baking dish.
Bake at 400 for 20 - 25 min
**Serve with butter and honey-- YUMM!
If you like this, you should also try my Pumpkin Crumble recipe!