Sweet Potato Cornbread
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
10 servings
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Calories
254 kcal
Sweet Potato Cornbread
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Sweet potato cornbread is tender and sweet, with a moist, tender crumb. Delicious and easy to make, you'll love it with soups, chili and more!
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Ingredients
- 8 tablespoons unsalted butter melted and cooled, divided
- 1 ¼ cups finely ground cornmeal
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup Greek yogurt I used 2%
- ½ cup mashed sweet potato*
- 2 large eggs lightly beaten
- ¼ cup buttermilk
- ¼ cup pure maple syrup or honey
- ½ cup corn kernels thawed if frozen
Instructions
- Preheat the oven to 425°F. Place a 9- or 10-inch oven-safe (preferably cast-iron) skillet in the oven while it preheats. Reserve 1 tablespoon of the butter for greasing the pan.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
- In a separate mixing bowl, combine 7 of the tablespoons butter, yogurt, mashed sweet potato, eggs, buttermilk, and maple syrup. If the butter resolidifies, warm the bowl briefly in the microwave until it melts.
- Add the wet ingredients to the dry ingredients and stir until just combined and the batter is thick and lumpy. A few lumps of flour remaining are fine. Fold in the corn.
- Carefully remove the skillet from the oven. Brush with the reserved tablespoon butter. Pour the batter into the skillet.
- Bake sweet potato cornbread for 18-20 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes in the skillet. Slice and serve warm right from the skillet, or carefully turn the cornbread out onto a cutting board to cool fully.
Notes
- TO STORE: Refrigerate your sweet potato cornbread in an airtight container for up to 4 days.
- TO FREEZE: Store this cornbread for up to 6 months in the freezer wrapped. Let it cool completely, then wrap it tightly in a layer of plastic, then aluminum foil. Thaw overnight in the fridge before serving.
- TO REHEAT: Let the cornbread come to room temperature on the counter before serving or reheat it in a 350°F oven until warm.
- *To make mashed sweet potato, poke one medium sweet potato all over with a fork. Place on a microwave safe plate and microwave for 5-8 minutes (depending on the size of the sweet potato), until easily pierced with a fork, flipping the potato every 2 minutes so it heats evenly. Remove from the microwave and with a knife, carefully slice it open so it can cool more quickly. When cool enough to handle, remove the skin and mash the flesh with a fork or potato masher until mostly smooth (some fibers will remain intact, that’s totally fine).
- I haven't tried this, but I think pumpkin or mashed squash could work for the sweet potato.
- TO STORE: Refrigerate your sweet potato cornbread in an airtight container for up to 4 days.
- TO FREEZE: Store this cornbread for up to 6 months in the freezer wrapped. Let it cool completely, then wrap it tightly in a layer of plastic, then aluminum foil. Thaw overnight in the fridge before serving.
- TO REHEAT: Let the cornbread come to room temperature on the counter before serving or reheat it in a 350°F oven until warm.
Nutrition Information
Show Details
Serving
1(of 10)
Calories
254kcal
(13%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
58mg
(19%)
Potassium
287mg
(8%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
3032IU
(61%)
Vitamin C
3mg
(3%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1(of 10) | |
| Calories | 254kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 58mg | 19% |
| Potassium | 287mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3032IU | 61% |
| Vitamin C | 3mg | 3% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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