There's just something down-home satisfying as enjoying a freshly baked piece of hot cornbread, slathered with honey butter. Here's a twist on this classic Southern side dish using of all things...sweet potatoes!
Ingredients: 2cups self-rising white corn meal, 3 tablespoons white sugar, 1/4 tsp. pumpkin pie spice, 5 large eggs, 2 cups cooked and mashed sweet potatoes (1/2 lbs dry weight), 8oz sour cream, 1/2 cup butter, melted.
Preparation: Heat grill to 425 degrees. In a bowl, mix together corn meal, sugar and pumpkin pie spice. Make a well in the center of this mixture. In a separate bowl, whisk together the eggs, sweet potatoes, sour cream and melted butter. Pour this into the well created in the first bowl. Stir this in until the cornmeal is just moistened. Then transfer to a lightly greased 9 inch square pan.
Place in grill and bake for 35 minutes, or until golden brown. Remove from grill when done, place on a cooling rack and allow to cool for 10 minutes to allow corn meal to set. Cut up and serve with honey butter. Now we're living large!