Sweet Potato Cornbread
User Reviews
4.9
303 reviews
Excellent
Sweet Potato Cornbread
Report
This Sweet Potato Cornbread recipe is a fall spin on the sweet and hearty cornbread that we love. It's tender and full of flavor!
Share:
Ingredients
- 2 medium-small sweet potatoes
- 1 cup cornmeal whole grain
- ½ cup cream of wheat dry, see note
- 1 cup all purpose flour
- ½ cup granulated sugar
- 1 TB baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp table salt
- 2 large eggs room temp
- ½ cup Greek yogurt whole, plain
- ¾ cup milk
- 2 TB olive oil
- 4-5 pats real butter
Instructions
- Do ahead: Wrap sweet potato in heavy foil and roast 1.5 hours at 425F in oven or toaster oven. Once it can easily be pierced with fork, it's done. Carefully unwrap (it's hot!) and let cool enough to handle. Gently peel off skin and mash sweet potato. Measure out 1.5 cups for use in this recipe.
- Spray 10.25" cast iron skillet with oil and set in oven on lower middle rack. Preheat oven to 425F.
- In a large bowl, whisk together the cornmeal, dry creamy wheat, flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, combine mashed roasted sweet potato, eggs, yogurt, milk, and olive oil. Whisk to combine well. Mixture should be smooth and thick.
- Using a rubber spatula, gently fold sweet potato mixture with the cornmeal mixture just until no dry streaks of flour remain. Do not over-mix.
- Place preheated/greased skillet on a heat-safe surface. Scrape batter into skillet, evening out the top into the edges. Bake 25-30 minutes or until top is puffy and golden brown. There should be cracks visible around edges of cornbread. Place cornbread on wire rack. Immediately place 4-5 pats of butter on top, letting butter melt into the cornbread.
- Slice and serve with additional butter, if desired. Cornbread is best when served hot and fresh, while top is slightly crisp and butter has just melted into it!
Equipments used:
Notes
- 2 medium-sized sweet potatoes yields approximately 1.5 cups mashed.
- 2 medium-sized sweet potatoes yields approximately 1.5 cups mashed.
- Cream of Wheat provides a toothsome texture and a boost of nutrition to this cornbread. It's also finer and bakes up a bit more tender than straight cornmeal. However, you can sub with more cornmeal instead if you'd like.
- If you use a 12" cast iron skillet, decrease bake time by 5-10 minutes; follow recipe instructions to watch for doneness.
- Cook time does not include pre-roasting of sweet potatoes; please plan on roasting sweet potatoes ahead of time (can be done up to 2 days ahead.)
- Do not leave leftover cornbread in the cast iron skillet, as it will take on an iron hue and flavor. Rather, serve the cornbread immediately and quickly transfer extra slices into a separate container.
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
Nutrition Information
Show Details
Calories
299kcal
(15%)
Carbohydrates
49g
(16%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
65mg
(22%)
Sodium
289mg
(12%)
Potassium
171mg
(5%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
317IU
(6%)
Vitamin C
0.02mg
(0%)
Calcium
222mg
(22%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 65mg | 22% |
| Sodium | 289mg | 12% |
| Potassium | 171mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 222mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
303 reviews
Excellent
Other Recipes
You'll Also Love
Sweet Potato Pie Eggless | How to make healthy sweet potato pie wheat tarts without egg
American, International
0.0
(0 reviews)
