Description
This Sweet Potato Cornbread combines the heartiness of cornbread with the natural sweetness of mashed sweet potatoes. With its moist, tender texture and crispy edges, this cornbread is the perfect side dish for any meal. Easy to prepare in just 35 minutes, it’s a quick, comforting, and flavorful option that’s ideal for holidays, family dinners, or just when you’re craving something delicious.
Ingredients
For the Cornbread:
1 lb sweet potatoes (~1 medium-large sweet potato)
½ cup butter, divided
1½ cups yellow cornmeal
¾ cup all-purpose flour
½ cup granulated sugar
3 tablespoons light brown sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup buttermilk
2 eggs
Instructions
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Cook the sweet potato: Peel and cut the sweet potato into 1-inch cubes. Boil in water for 10 minutes, or until fork-tender. Drain and mash until smooth (about 1 cup). Set aside to cool. Alternatively, microwave or roast the sweet potato for a quicker method.
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Melt butter: Melt 5 tablespoons of butter and set aside to cool.
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Preheat the oven: Preheat the oven to 400°F (200°C). Place a dry 10-inch cast iron skillet inside to heat.
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Mix dry ingredients: In a medium bowl, whisk together cornmeal, flour, granulated sugar, brown sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Set aside.
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Mix wet ingredients: In a large bowl, whisk together buttermilk, eggs, and mashed sweet potatoes. Stir in the melted butter until smooth.
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Combine: Gradually fold the dry ingredients into the wet ingredients using a spatula, stirring until just combined (it’s okay if the batter is a little lumpy).
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Prepare the skillet: Carefully remove the hot cast iron skillet from the oven. Add the remaining 3 tablespoons of butter to the skillet, swirling to coat.
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Bake the cornbread: Pour the batter into the hot skillet, smoothing the top. Bake for 25-30 minutes, or until the top is golden brown and a toothpick comes out clean (a few crumbs are fine).
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Cool and serve: Let the cornbread cool for 10 minutes before slicing. Serve warm with butter, honey, or maple syrup.
Notes
- Spices: Add a pinch of cayenne pepper or vanilla extract for extra flavor.
- Toppings: Brush with melted butter or honey butter after baking for extra richness.
- Non-dairy option: Use dairy-free butter and plant-based milk for a vegan version.
- Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 5-10 minutes to warm it through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
