Sweet Potato Cornbread Recipe
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.
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
Instructions
- You need to preheat the oven to 400°F. Put parchment paper on a 9x9 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.
- 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.
- 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.
- 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.
- 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.
- If desired, drizzle with honey, alaga/sorghum syrup, or extra butter over the cornbread wedges. You'll love it!