Name: Sweet Potato Cornbread Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 cup fine yellow cornmeal; 1 cup all-purpose flour; 1/4 cup packed light or dark brown sugar; 4 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 large eggs; 2 cups whole buttermilk; 1 cup cooked and mashed sweet potato; 6 tablespoons unsalted butter, melted; pats of butter, honey, or alaga/sorghum syrup, for drizzling

Table of Contents

Sweet Potato Cornbread Recipe is a slightly sweet cornbread with a pleasant heat to it. It’s perfect for a cold winter’s day. Sweet potato cornbread is a great base recipe that you can add more ingredients to if you like. The browned butter adds a nice spicy flavor, and the addition of the cornbread mix makes it the perfect side dish for any meal. Enjoy!

This Sweet Potato Cornbread Recipe is the perfect side dish for Thanksgiving or any holiday. It’s gluten-free and dairy-free, so it’s a great option for special occasions. This sweet potato cornbread is rich, hearty, and flavorful. It’ll fill your house with a delicious aroma while you’re making it.

This Sweet Potato Cornbread Recipe is so amazing it will make you cry. A perfect amount of sweetness makes it moist, fluffy, and delicious. The best part is that it’s super easy to make! So whether you’re looking for a new way to enjoy your sweet potatoes, or you’re just in the mood for some good old-fashioned cornbread, this recipe is sure to hit the spot.

How To Make Sweet Potato Cornbread

The sweet Potato Cornbread recipe is delicious, hearty, and ultra-healthful. It’s also a great way to use up your leftovers and use up your sweet potatoes on the same day. This is a healthy, low-carb, and gluten-free recipe that can be made in just 50 minutes! It’s low in carbs and uses a simple sweet potato mixture.

Ingredients

1 cup fine yellow cornmeal
1 cup all-purpose flour
1/4 cup packed light or dark brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
2 cups whole buttermilk
1 cup cooked and mashed sweet potato
6 tablespoons unsalted butter, melted

for serving

pats of butter, honey, or alaga/sorghum syrup, for drizzling

Step By Step Instructions To Make Sweet Potato Cornbread

Step 1

You need to preheat the oven to 400°F. Put parchment paper on a 9×9 inch baking pan or generously spray it with cooking spray. It is also possible to use a 12-cup muffin pan with cupcake liners or a large (at least 10-12 inches) cast iron skillet. After that, set it aside.

Step 2

To make the cornbread, mix cornmeal, flour, brown sugar, baking soda, cinnamon, salt, and nutmeg together in a medium bowl. Set aside after thoroughly mixing.

Step 3

To prepare the egg mixture, whisk together the eggs, buttermilk, and mashed sweet potatoes/puree until well blended. Finally, combine the wet and dry ingredients. Once everything has been combined, use a rubber spatula to fold it all together.

Step 4

The final step is to add the melted butter to the batter and fold it within it until combined. If necessary, smooth out the batter’s top with an offset spatula after emptying it into the prepared baking dish.

Step 5

Using a toothpick inserted into the center of the cornbread, check the cornbread for doneness after 35-40 minutes. Make sure the cornbread has cooled down for 10 minutes before cutting into it.

Step 6

If desired, drizzle with honey, alaga/sorghum syrup, or extra butter over the cornbread wedges. You’ll love it!

Helpful Hints and Tips

Here are a few helpful tips and tricks to help you make the perfect sweet potato cornbread:

-Be sure to use fresh, organic sweet potatoes for the best flavor and nutrition. If you can’t find fresh sweet potatoes, you can also use canned or frozen ones. Just be sure to drain and rinse them well before using them.

-To get that perfect moist texture, be sure to add plenty of fat to the batter. We like to use melted butter, but you can also use coconut oil or vegetable shortening.

-If you want your cornbread to be extra sweet, feel free to add in some honey to the batter. You can also top it with a drizzle of honey or sorghum syrup before serving.

What Does Sweet Potato Cornbread Taste Like?

For starters, this cornbread is moist and fluffy, with a hint of sweetness from the sweet potatoes. It’s not overly sweet, but just sweet enough to make you want to eat more. The texture is perfect – not too dense, and definitely not crumbly. It’s the perfect balance of flavor and texture, making it an irresistible side dish.

How To Store The Leftovers

When it comes to leftovers, cornbread is one of those things that just gets better with time. Store your leftover cornbread in an airtight container at room temperature and it will stay fresh for up to a week. If you want to keep it longer, you can freeze it for up to two months.

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