Sweet Potato Cornbread
User Reviews
4.9
Sweet Potato Cornbread
Description
Sweet Potato Cornbread brings together roasted sweet potatoes mashed into a creamy base combined with cornmeal and cream of wheat for texture. The addition of warming spices like cinnamon and nutmeg enriches the flavor profile. Greek yogurt and eggs help achieve a moist crumb, while olive oil and butter contribute fat for tenderness and browning. The batter is gently folded to avoid overworking the flour. Baking the batter in a preheated, greased cast iron skillet encourages a crisper crust and even cooking, resulting in a bread that is golden and puffed on top.
The texture balances tender crumb from the sweet potatoes with a slight toothiness from the cornmeal and cream of wheat, creating a satisfying mouthfeel. The spices provide a cozy note, complementing the natural sweetness of the potato. This cornbread works well as a side to hearty meals or enjoyed on its own with butter.
Careful measurement of ingredients and gentle mixing help maintain the texture, as do the roasted sweet potatoes for moisture and flavor depth. Baking time may vary slightly depending on skillet size, so watch for a puffy, golden top and a clean toothpick test to confirm doneness.
Leftover cornbread is best removed from the cast iron promptly to avoid metallic taste and stored separately.
Ingredients
- 2 medium-small sweet potato
- 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 egg room temp
- ½ cup Greek yogurt whole, plain
- ¾ cup milk
- 2 TB olive oil
- 4-5 pats butter real
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!
Notes
- Roast sweet potatoes ahead of time; they keep for up to two days in the refrigerator before mashing.
- The use of cream of wheat adds a finer texture and helps retain tenderness, but substituting extra cornmeal is possible if unavailable.
- Adjust baking time if using a larger (12") skillet; monitor doneness closely to avoid drying out.
- Remove leftover cornbread from the cast iron skillet promptly to prevent an iron flavor developing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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