sweet potato cornbread
This sweet potato cornbread perfectly blends the rustic comfort of traditional cornbread with the subtle sweetness and vibrant color of sweet potatoes, making it a star on any table. It brings an irresistible moistness and a hint of natural sweetness, offering a beautiful balance that is not overly sweet, and is incredibly simple to prepare.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup All-purpose flour
1 cup Fine yellow cornmeal
1/4 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Cooked sweet potato puree
1 cup Buttermilk
2 Large eggs
1/2 cup Unsalted butter, melted
1 tablespoon Vegetable oil (for pan)
Instructions
- Preheat your oven to 400°F (200°C)
- Brush a 9×13 inch baking dish or a 10-inch cast iron skillet with vegetable oil
- Place the oiled pan in the preheating oven for about 5-10 minutes while you prepare the batter
- In a large mixing bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps
- In a separate medium bowl, whisk together the cooked sweet potato puree, buttermilk, and eggs until well combined and smooth
- Gradually whisk in the melted butter until incorporated
- Pour the wet ingredients into the dry ingredients
- Stir just until moistened. Be careful not to overmix the batter; a few lumps are perfectly fine
- Carefully remove the hot pan from the ove
- Pour the sweet potato cornbread batter into the hot pan, spreading it evenly
- Bake for 20-25 minutes, or until the sweet potato cornbread is golden brown and a wooden skewer or toothpick inserted into the center comes out clea
- Let the sweet potato cornbread cool in the pan for 10-15 minutes before slicing and serving
Notes
Don't overmix the batter to ensure tender cornbread; stir just until the dry ingredients are moistened.
Heating your baking pan or cast iron skillet in the oven before adding the batter creates an irresistible crispy crust.
Ensure your sweet potato puree is smooth for an even texture; use a food processor or blender after cooking and cool slightly before adding to wet ingredients.
Bring eggs and buttermilk to room temperature for smoother incorporation and a more even texture.
Use the toothpick test: insert a wooden skewer or toothpick into the center, if it comes out clean, it's ready.
Measure flour correctly by spooning it into the measuring cup and leveling it off, avoiding compacting it which can lead to dry cornbread.
Leftover cornbread can be stored tightly wrapped at room temperature for 2-3 days, refrigerated for up to 5 days, or frozen for up to 3 months.
Reheat in the oven at 300°F (150°C) for 10-15 minutes, microwave for 30-60 seconds, or in a dry skillet over medium heat.
For sweet potato puree, roast, boil, or steam sweet potatoes until fork-tender, then mash or blend until smooth. Canned plain sweet potato puree or other squash purees like butternut squash can be used.
For a gluten-free option, use a 1:1 gluten-free baking flour blend.
If you don't have buttermilk, make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk to equal 1 cup, let sit for 5 minutes.
Adjust sugar from 2 tablespoons to 1/3 cup, or use maple syrup/honey.
Add a pinch of cinnamon, nutmeg, or cayenne pepper, or 1/2 teaspoon of cinnamon.
Fold in 1/2 cup of chopped pecans or walnuts, a handful of dried cranberries, or 1/2 to 1 cup of shredded cheddar cheese for variations.
For a vegan option, use flax eggs, plant-based milk + lemon juice for buttermilk, and vegan butter.
You can bake this a day or two in advance and reheat.
Any orange-fleshed sweet potato variety works well for puree.
If cornbread is dry, it's likely due to too much flour, overmixing, or overbaking.
To make muffins, fill greased or lined 12-cup muffin tins two-thirds full and bake for 18-22 minutes at 400°F (200°C).
Find it online: https://powerecipe.com/sweet-potato-cornbread/