Sweet Potato Cornbread
User Reviews
4.8
15 reviews
Excellent
Sweet Potato Cornbread
Report
đ đ𧥠Homemade cornbread just got better because it's jazzed up with mashed sweet potatoes, brown sugar, and pumpkin pie spice! Thanks to the natural moisture from sweet potatoes and the addition of buttermilk, it's so moist and flavorful! Whether you're looking for a fall-inspired comfort food recipe or a new Thanksgiving or Christmas side dish, this cornbread is EASY and will become a new family FAVORITE!
Share:
Ingredients
- 2 cup yellow cornmeal*
- 1 cup all purpose flour
- â cup packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon pumpkin pie spice optional but recommended, omit if desire or add 1+ teaspoons to boost this flavor as desired
- 1 ½ cups cooked peeled, mashed sweet potatoes**
- 1 ½ cups buttermilk***
- 3 large eggs
- ½ cup unsalted butter plus 1 to 2 tablespoons more to grease the skillet, plus optionally more for serving
- honey optional for serving
Add to Shopping List
Instructions
- Preheat oven to 400F. If you're using a 9-inch cast iron skillet such as Lodge or LeCrueset (recommended), place it in the oven now. If you're using another type of pan such as a 9x9-inch pan, 9-inch deep pie plate, or 1.5 to 2-quart baking or casserole dish, you don't have to put them in the oven. However, you do need to spray them very well with cooking spray and then set aside.
- To a large mixing bowl, add the cornmeal, flour, brown sugar, baking powder, baking soda, salt, pumpkin pie spice if using, stir to combine, and then make a well in the center. Set bowl aside.
- To the canister of a high speed blender, add the sweet potatoes, buttermilk, eggs, and blend on high speed for about 30 seconds to combine well.
- Carefully. pour this wet mixture into the well you created in the dry cornmeal mixture and fold well to combine the dry and the wet ingredients; don't overmix.
- Add the melted butter and stir to just combine; don't overmix. Set aside momentarily.
- Remove the hot cast iron skillet from the oven, making sure to use a pot holder because it's very hot!
- Add about 1 to 2 tablespoons additional butter to the skillet, and swirl it around the coat the bottom and sides of the pan. Use a pastry brush to brush it on the sides to make sure the sides are well-greased.
- Pour the batter into the pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Serve immediately, and if desired serve with honey/and or additional butter. Cornbread will keep airtight at room temp for up to 5 days. I have never frozen it but you can try to freeze it airtight for up to 3 months.
Notes
- *Use regular yellow cornmeal. Donât use self rising, and donât use corn flour, corn starch, corn masa, or anything else for this recipe.
- **Wrap 2 large sweet potatoes tightly in foil, bake in a 425F oven for about 60 to 75 minutes, or until the sweet potatoes can be pierced very easily with a fork. Allow them to cool a bit so you can peel them. Then mash them with a fork or potato masher. Do it by hand for best results, not a mixer.
- You can store the mashed sweet potatoes airtight in the fridge for 2-3 days before using in the cornbread recipe.
- If you're making them in advance, make sure you set them on your counter at least 1-2 hours before you make the cornbread so they are completely at room temperature.
- ***Refrigerated liquid buttermilk is my preference and Trader Joe's is the best value but any brand is fine.
- If you don't have it on hand, make your own by adding 1 1/2 cups of 2% or whole milk to a large measuring cup. Stir in 1 1/2 tablespoons of white vinegar. Let that mixture sit for 2 minutes before using in the cornbread batter.
- You can use powdered buttermilk. Youâll mix how many ever tablespoons the package calls for, with 1 cup of water, to yield 1 cup of buttermilk.Â
Nutrition Information
Show Details
Serving
1
Calories
421kcal
(21%)
Carbohydrates
58g
(19%)
Protein
9g
(18%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
7g
Cholesterol
110mg
(37%)
Sodium
768mg
(32%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 421kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 110mg | 37% |
| Sodium | 768mg | 32% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
Other Recipes
You'll Also Love
