Sweet Potato Cornbread
A delightful and moist cornbread made with sweet potatoes, perfect for family gatherings or cozy brunches.
Ingredients
Main ingredients
- 1 large Sweet potato Fresh is preferred, but canned sweet potato puree can be used.
- 1.5 cups Yellow cornmeal
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon For added flavor.
- 0.5 teaspoon Nutmeg Optional but recommended.
- 0.25 teaspoon Salt
- 0.25 cup Granulated sugar
- 0.25 cup Brown sugar Packed.
- 0.75 cup Milk
- 0.5 cup Sour cream
- 0.5 cup Melted butter Cooled.
- 3 large Eggs Room temperature, lightly beaten.
Instructions
Preparation
- Preheat your oven to 375°F.
- Rinse and scrub the sweet potato, poke a few holes, place on a baking sheet and bake for 45 to 60 minutes until fork-tender.
- Allow the sweet potato to cool for about 20 minutes.
- Peel the cooled sweet potato and puree it until smooth and creamy.
Mix Dry Ingredients
- In a medium bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix Wet Ingredients
- In a large bowl, stir together the granulated sugar, packed brown sugar, milk, sour cream, and melted butter.
Combine Ingredients
- Gently stir in the lightly beaten eggs and pureed sweet potato into the wet mixture.
- Add the dry ingredients to the wet mixture, mixing just until combined.
Bake
- Pour the batter into a well-greased 10-inch cast iron skillet.
- Bake for 30 to 35 minutes; check with a toothpick if it comes out clean.
Cool and Serve
- Allow the cornbread to cool for about 20 minutes before slicing.
Notes
For a variation, you can add a pinch of ginger or clove. Serve alongside chili or smoked barbecue, or with honey butter.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gSodium: 150mgFiber: 2gSugar: 10g
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