Try a unique take on cornbread with this recipe by Chef D’Ambria “Dee” Jacobs, owner of Sophisticated Delights Catering and winner of Food Network’s “Great Food Truck Race – Alaska.” Read more about Chef Dee’s culinary journey here. 

Ingredients

• 6 tablespoons melted, plus 2 tablespoons butter for baking dish unsalted butter
• 1 cup cornmeal
• 3/4 cup all purpose flour
• 2 tablespoon of fresh cracked pepper 
• 1 1/2 cups of mashed fresh sweet potato 
• 1/2 cup brown sugar 
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large lightly beaten eggs
• 1 1/2 cups buttermilk
• Finish with a drizzle of honey & 1 tablespoon of butter.

Directions

• Preheat the oven to 425º.
• Lightly grease an 8-inch baking dish.
• In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.
• In a separate bowl, mix together the eggs, buttermilk, sweet potato and butter.
• Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy).
• Pour the batter into the prepared baking dish.
• Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes.
• Remove the cornbread from the oven and let it cool for 10 minutes before serving.