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Sweet Potato Cornbread

Sweet Potato Cornbread
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Sweet Potato Cornbread is a delightful twist on traditional cornbread, combining the earthy sweetness of sweet potatoes with a hint of warm spices. This moist and tender bread is perfect for family gatherings or casual dinners, making it an ideal side dish for chili, soups, or just enjoyed on its own. With simple ingredients and easy preparation steps, this recipe caters to all skill levels in the kitchen. Whether you’re looking to impress guests or simply want a comforting snack, this Sweet Potato Cornbread is sure to become a favorite.

Ingredients

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  • 1¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅛–¼ teaspoon clove
  • ⅛–¼ teaspoon nutmeg
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 cup cooked sweet potatoes (pureed)
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • 2 tablespoons vegetable oil
  • ½ cup butter, melted
  • ¼ teaspoon vanilla extract
  • 1 cup buttermilk
  • orange food coloring (optional)
  • 4 tablespoons butter, melted
  • 2 tablespoons light brown sugar, packed
  • 2 tablespoon honey
  • pinch of salt
  • pinch of cinnamon

Instructions

  1. Preheat your oven to 400 F and lightly butter an 8-inch glass baking dish.
  2. In one bowl, whisk together cornmeal, flour, baking powder, and sugars.
  3. In another bowl, mix pureed sweet potatoes, eggs, melted butter, and buttermilk until well combined.
  4. Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
  5. Pour the batter into the prepared dish and bake for 20 minutes. Tent with foil and bake for an additional 20 minutes or until set.

Nutrition

Find it online: https://savorydishworld.com/sweet-potato-cornbread/

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