Warm Sweet Potato Honey Butter Cornbread
Indulge in this mouthwatering, plant-based sweet potato honey butter cornbread that marries the earthy sweetness of roasted sweet potatoes with rich vegan butter and a hint of natural sweetness. This fluffy cornbread is perfect for any occasion, served warm as a side dish or a comforting snack. Enjoy it slathered with your favorite vegan honey for an unforgettable flavor experience.
ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 cup roasted sweet potato, mashed (about 1 medium sweet potato)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
steps
- 1.
Preheat the oven to 400°F (200°C) and grease a 9-inch round baking pan.
- 2.
In a large bowl, combine cornmeal, flour, baking powder, and salt. Mix well.
- 3.
In another bowl, whisk together almond milk, maple syrup, melted coconut oil, mashed sweet potato, apple cider vinegar, and vanilla extract until smooth.
- 4.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 5.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
- 6.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- 7.
Allow cooling slightly before slicing. Serve warm with vegan honey butter or your favorite spread.
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