Sweet Potato Cornbread
Moist and flavorful sweet potato cornbread combines Southern charm with a touch of sweetness. Perfect as a side dish or snack!
What will I need for this recipe?
Mashed Sweet Potatoes – Mashed sweet potatoes add natural sweetness, moisture, and a rich, tender texture.
Cornmeal – Cornmeal provides the signature texture and flavor of cornbread. It adds a slightly coarse crumb and earthy taste that complements the sweetness of the sweet potatoes.
All-Purpose Flour – All-purpose flour balances the texture of cornbread by adding structure and softness.
Granulated Sugar – Granulated sugar adds a subtle sweetness, enhancing the flavor of the cornbread without overpowering the natural sweetness of the sweet potatoes.
Baking Powder – Baking powder acts as a leavening agent, helping the cornbread rise and achieve a light, fluffy texture.
Baking Soda – Baking soda works with the acidic buttermilk to enhance leavening.
Salt – Salt enhances the overall flavor, balancing the sweetness of the sweet potatoes and sugar while intensifying the other ingredients.
Dark Brown Sugar – Dark brown sugar adds a rich, molasses-like sweetness and depth of flavor, complementing the sweet potatoes and spices in the cornbread.
Ground Cinnamon – Ground cinnamon adds warmth and a hint of spice, enhancing the sweetness of the sweet potatoes and creating a cozy, aromatic flavor in the cornbread.
Ground Nutmeg – Ground nutmeg adds a warm, slightly sweet and nutty flavor.
Eggs – Eggs provide structure, moisture, and richness, helping to bind the ingredients together while contributing to the cornbread’s tender, airy texture.
Buttermilk – Buttermilk adds tanginess and acidity, helping activate the baking soda and creating a tender, moist texture while enhancing the cornbread’s flavor. You can also substitute for whole milk.
Butter – Butter adds richness, moisture, and a smooth texture to the cornbread, enhancing its flavor and making it more tender.
Vegetable Oil – Vegetable oil adds moisture and helps create a soft, tender crumb, ensuring the cornbread remains moist and doesn’t dry out.
Vanilla Extract – Vanilla extract adds a subtle, sweet aroma and depth of flavor, enhancing the overall sweetness and complementing the spices in the cornbread.
How to make Sweet Potato Cornbread
Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or a cast-iron skillet.
Peel and cube the sweet potatoes. Bake/Roast them in oven at 400 degrees F until tender, then mash/ mix until smooth. Measure out 1 cup of mashed sweet potatoes.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk together the eggs, buttermilk, melted butter, vegetable oil, vanilla extract, and the mashed sweet potatoes until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix.
Pour the batter into the prepared baking pan or skillet. Smooth the top with a spatula. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cornbread cool in the pan for about 5-10 minutes before slicing and serving.
Sweet Potato Cornbread
Ingredients
- 1 Cup Mashed Sweet Potatoes About 2 medium or 1 large sweet potato
- 1 Cup Cornmeal
- 1 Cup All-Purpose Flour
- 1/4 Cup Granulated Sugar
- 1 TBSP Baking Powder
- 1/2 TSP Baking Soda
- 1/2 TSP Salt
- 2 TBSP Dark Brown Sugar
- 1/2 TSP Ground Cinnamon
- 1/4 TSP Ground Nutmeg
- 2 Large Eggs
- 1 Cup Buttermilk Or whole milk
- 1/4 Cup Butter Melted
- 1/4 Cup Vegetable Oil
- 1 TSP Vanilla Extract
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or a cast-iron skillet.
- Peel and cube the sweet potatoes. Bake/Roast them in oven at 400 degrees F until tender, then mash/ mix until smooth. Measure out 1 cup of mashed sweet potatoes.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the eggs, buttermilk, melted butter, vegetable oil, vanilla extract, and the mashed sweet potatoes until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix.
- Pour the batter into the prepared baking pan or skillet. Smooth the top with a spatula. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for about 5-10 minutes before slicing and serving.
FAQ
Can I make this cornbread ahead of time?
Yes, this cornbread can be baked in advance and stored at room temperature for 2-3 days or refrigerated for up to a week. Reheat before serving.
What’s the best way to reheat leftover cornbread?
To reheat, wrap the cornbread in foil and heat it in a 350°F oven for about 10 minutes, or microwave individual slices for about 20-30 seconds.
Can I use canned sweet potatoes instead of fresh ones?
Yes, canned sweet potatoes work as a substitute. Be sure to drain them well and mash them to match the texture of fresh sweet potatoes.
I Hope You Enjoy This Recipe!
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