Yield: 8 slices
Sweet Potato Cornbread
This sweet potato cornbread is a delicious crumbly treat that pairs beautifully with all your favorite soups, stews, and chilis. It's incredibly moist and tender and infused with the most amazing fall spices. Enjoy it as a cozy side dish or all on its own with a little butter and honey!
Ingredients
- 1 ½ cups fine yellow corn meal
- 1 cup all-purpose flour
- ¼ cup light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 cup cooked and mashed sweet potatoes
- 1 cup buttermilk, or see notes below to make buttermilk
- 5 tablespoons melted butter, plus more for buttering the dish
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Instructions
- Preheat oven to 400°F. If you are using a 10-inch cast iron skillet set it in the oven while preheating. If you are using a 9x9 casserole dish, generously butter the bottom and sides and set aside.
- In a medium bowl whisk to combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
- In a separate large bowl, stir to combine the sweet potatoes, buttermilk and 4 tablespoons melted butter. Add the dry ingredients into the sweet potato mixture a little at a time, stirring after each addition. Stir until just combined, do not over stir.
- If using a cast iron skillet remove from the oven and add enough butter to cover the bottom and sides of the skillet. Pour in the sweet potato cornbread mixture, use a spoon to spread the batter evenly in the skillet. If using a 9x9 dish add cornbread mixture spreading the mixture evenly.
- Melt the remaining 1 tablespoon of butter and pour over the top of the cornbread mixture.
- Bake for 35 to 40 minutes, until cooked through and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cornbread rest for 5 minutes before cutting. Serve warm with butter, honey or maple syrup on top.
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Notes
Store: Store leftovers wrapped tightly in plastic wrap in the refrigerator for up to 5 days.
Reheat: Serve at room temperature or gently reheat a piece in the microwave for 10 to 15 seconds, until just warmed through.
Freeze: Freeze individual portions by wrapping them tightly in plastic wrap and then storing in an airtight container. Freeze for up to 3 months. We recommend thawing it overnight in the fridge before serving, for best results.
Make Your Own Buttermilk: If you don’t have buttermilk at home, don’t worry! It’s super easy to make some. All you need to do is whisk together 1 cup of milk and 1 tablespoon of vinegar (or lemon juice) and let it sit for 5 minutes.
Don’t Skip Preheating Your Skillet: Preheating the cast iron skillet gives the cornbread edges a nice crispy crunch.
Make Muffins: Feel free to make this recipe into sweet potato cornbread muffins! Just make sure and adjust the cooking time. We recommend checking for doneness starting around 12 minutes.
Smooth Sweet Potatoes: If the sweet potatoes are stringy (sometimes they are) use a food processor, or an immersion blender to puree them. You can also used canned sweet potatoes, just make sure they do not have any sugar added and drain them well.
Nutrition
Serving: 1 slice, Calories: 295kcal, Carbohydrates: 46g, Protein: 6g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 22mg, Sodium: 687mg, Potassium: 223mg, Fiber: 4g, Sugar: 9g, Vitamin A: 2628IU, Vitamin C: 0.4mg, Calcium: 143mg, Iron: 2mg