Sweet Potato Cornbread
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
8
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Calories
37349 kcal
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Cuisine
American, Vegetarian
Sweet Potato Cornbread
Description
The recipe starts by boiling peeled sweet potato cubes until tender enough to mash smoothly. While the potatoes cook, a 10-inch cast iron skillet is coated with oil and heated in a 425ºF oven, preparing for immediate baking. A dry mix of cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg is combined.
Mashed sweet potatoes are incorporated with sour cream, milk, eggs, and cooking oil, then folded into the dry ingredients just until mixed, preserving a slightly lumpy batter texture. Pouring this into the hot skillet accelerates baking and contributes to a crisp crust on the cornbread edges.
Resulting cornbread balances the sweetness from the potatoes and sugar with the warmth from cinnamon and nutmeg, delivering moistness with slight texture from cornmeal. It can accompany savory meals or serve as a sweet-savory snack. The use of sour cream and oil adds richness and tenderness.
Ingredients
- 1 lb. sweet potato $1.56
- 1.5 cups cornmeal $0.36, yellow
- 1 cup all-purpose flour $0.13
- 1/2 cup sugar $0.40
- 1 Tbsp baking powder $0.12
- 1 tsp salt $0.05
- 1/2 tsp cinnamon $0.05
- 1/2 tsp ground nutmeg $0.05
- 2 large egg $0.52
- 1/2 cup sour cream $0.47
- 3/4 cup milk $0.23
- 2 Tbsp neutral cooking oil $0.04, generic cooking oil
- 1/2 Tbsp cooking oil $0.02, for the skillet
Instructions
- Peel the sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover with water, and bring to a boil over high heat. Boil the potatoes until they're tender and fall apart with pierced with a fork (about ten minutes). Drain the potatoes and set aside.
- Coat the inside of a 10" cast iron skillet with cooking oil. Place the skillet in the oven and begin to preheat the oven to 425ºF.
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg until well mixed.
- Mash the drained sweet potatoes until fairly smooth. Transfer 1.5 cups of the mashed potatoes to a large bowl. Add the sour cream, milk, and 2 Tbsp oil, and whisk until combined. Add the eggs and whisk until combined again.
- Pour the sweet potato mixture into the bowl with the dry ingredients. Stir the two together just until combined and no dry mix remains on the bottom of the bowl. It's okay if the mixture is a little lumpy, just be sure not to over mix.
- Carefully take the hot skillet out of the preheated oven and scoop the batter into the skillet. Smooth out the top of the batter until it's even, then return it to the oven. Bake for 22-25 minutes, or until the center is puffed, the top is golden brown, and it's slightly cracked around the edges. Remove the cornbread from the oven, cut into eight pieces, and serve (preferably with butter).
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 37349 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 373.49kcal | 19% |
| Carbohydrates | 58.94g | 20% |
| Protein | 7.13g | 14% |
| Fat | 12.29g | 19% |
| Sodium | 570.19mg | 24% |
| Fiber | 3.15g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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