Sweet Potato Cornbread

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Sweet potato cornbread is the perfect blend of sweet and savory, making it an ideal addition to any meal.

This delightful cornbread is moist, fluffy, and packed with flavor.

With the warm taste of baked sweet potatoes and the comforting texture of cornbread, it’s sure to be a favorite at your dinner table.

Plus, it’s super easy to whip up, so let’s get started!

Why This Recipe Is a Must-Try

There are so many reasons why you need to try this sweet potato cornbread.

First, it’s incredibly delicious! The sweetness of the mashed sweet potatoes complements the rich, buttery cornbread base perfectly.

Second, it’s a unique, cozy twist on traditional cornbread.

Whether you are serving it with chili, soup, or just enjoying it on its own with a bit of butter, this cornbread will elevate your meal.

Lastly, it’s a great way to sneak some veggies into your diet without sacrificing flavor.

So, what are you waiting for? Let’s dive right into the ingredients!

Ingredients

• 1 cup (150 g) cornmeal
• 1 cup (120 g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 ½ cups (360 ml) buttermilk at room temperature
• 1 cup (270 g) mashed sweet potato from one medium or two small baked sweet potatoes
• ¼ cup (85 g) honey
• ¼ cup (58 g) melted butter
• 2 large eggs at room temperature

Now that we have our ingredients ready, let’s get cooking!

How To Make Sweet Potato Cornbread

Step 1: Prepare the Ingredients

Begin by preheating your oven to 400°F (200°C).

Grease an 8-inch square baking dish or a similar-sized oven-safe dish with a little butter or cooking spray.

This will help your cornbread come out easily after baking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and ground cinnamon.

Stir these dry ingredients together until they are well blended.

This combination creates a lovely base for your cornbread.

Step 3: Mix the Wet Ingredients

In another bowl, mix together the buttermilk, mashed sweet potato, honey, melted butter, and the eggs.

Whisk these together until everything is smooth and well combined.

The sweet potato will add moisture and sweetness, creating a rich texture.

Step 4: Combine Wet and Dry Ingredients

Now, add the wet mixture to the dry ingredients.

Gently fold them together using a rubber spatula or a wooden spoon.

Be careful not to overmix; you want to combine them just until you don’t see any dry flour.

Some lumps are okay—this will keep your cornbread light and fluffy.

Step 5: Bake the Cornbread

Pour the batter into your prepared baking dish and spread it out evenly.

Place the dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Your kitchen will fill with the delicious aroma of sweet potato and cinnamon!

Step 6: Cool and Serve

Once baked, take the cornbread out of the oven and let it cool in the pan for about 10 minutes.

Then, transfer it to a wire rack to cool completely.

Slice it into squares and enjoy it warm with a pat of butter or honey drizzled on top.

Expert Tips

• For the best flavor, use fresh sweet potatoes. Bake them until they are soft and mash them right before using.
• Make sure your ingredients, especially the buttermilk and eggs, are at room temperature. This helps create a smooth batter that rises beautifully.
• Don’t overmix the batter! Mixing just until combined will keep your cornbread light and fluffy.
• For a crunchy topping, consider sprinkling a little extra cornmeal on top of the batter before baking.

Variations and Customizations

• Add in some chopped jalapeños for a spicy kick—this pairs wonderfully with the sweetness of the sweet potatoes.
• Incorporate shredded cheese, like cheddar or feta, for a savory twist.
• Swap honey for maple syrup for a different type of sweetness.
• Mix in herbs like rosemary or thyme to give your cornbread a delightful flavor profile.

How to Store Leftovers

If you happen to have leftover sweet potato cornbread (which is unlikely, but just in case!), you can store it in an airtight container at room temperature for up to 2 days.

For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week, or freeze it for up to 3 months.

Just make sure to let it cool completely before wrapping.

To reheat, simply bake it in the oven at 350°F (175°C) for about 10 minutes until warmed through, or pop slices in the microwave for a quick fix.

FAQ

Can I use regular potatoes instead of sweet potatoes?

While this recipe is designed around sweet potatoes for their natural sweetness and moisture, you could use mashed regular potatoes.

Just keep in mind that the flavor will be different, and it won’t be as sweet.

What if I don’t have buttermilk?

You can make a quick buttermilk substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 ½ cups of regular milk.

Let it sit for a few minutes, and it will thicken up like buttermilk.

Can I make this cornbread gluten-free?

Absolutely! Just swap the all-purpose flour for a gluten-free all-purpose blend.

Make sure the blend includes xanthan gum for the best texture.

How do I know when the cornbread is done?

The cornbread is done when the top is golden brown and a toothpick or cake tester inserted in the center comes out clean.

If the top is browning too quickly, you can tent it with aluminum foil for the last few minutes of baking.

Conclusion

Sweet potato cornbread is a delightful addition to any meal or a satisfying snack on its own.

It combines the hearty goodness of cornbread with the refined sweetness of sweet potatoes, making it a versatile treat you’ll love.

Whether enjoyed with warm soup on a chilly day or served up at a gathering, this cornbread is sure to impress.

Now, gather your ingredients and get baking! Enjoy every bite of this delicious creation and share it with family and friends—they won’t be able to resist!

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