Sweet Potato Cornbread with Cheddar and Jalapeño

The perfect addition to any meal

I love cornbread and I love sweet potato, so why not combine the two. While this isn’t a new invention, the combination of sweet potato to a classic cornbread recipe creates a tender bite that is rich in flavor and not too dry. The addition of jalapeno and cheese takes this over the top. All you need to do is finish it with a touch of honey, butter and sea salt and you will find your new addiction.

Ingredients:

3 large sweet potatoes unpeeled (then weigh 24 ounces after baking and peeling)

½ cup whole milk

1/2 cup melted butter (unsalted)

2 cups grated cheddar cheese

3 large jalapeno - seeded and diced fine

4 large eggs

1 3/4 cup yellow cornmeal

½ cup AP flour

2 tablespoons brown sugar

2 tablespoons honey

2 1/2 teaspoons kosher salt

1 1/2 tablespoon baking powder

½ teaspoon baking soda

TO FINISH

2 tablespoons honey

1 tablespoon butter

sea salt as needed

Instructions:

Place the three large sweet potatoes in a 425F oven for about 45 minutes. No oil, no cover - just dry - as is. The sweet potato will steam inside the skin. Then remove the sweet potato and allow to cool.

Whisk the eggs in a large bowl then add the sweet potato pulp and mash until it becomes a paste.

Add milk, cheese and jalapeno to the sweet potato mixture

Mix all of the dry ingredients in a separate bowl

Heat a large 10-12 inch skillet over medium heat with butter so it coats the entire pan, including the sides.

Combine the dry and wet ingredients then scoop into the hot pan.

Place the pan in a 425F oven and bake for roughly 25-30 minutes, until a stick inserted into the center of the bake comes out clean.

Allow the pan to rest, then flip the pan and remove the cornbread. Slice and serve.