This sweet potato cornbread brings back memories of family dinners and holiday feasts, where the table was filled with comforting dishes that everyone loved. The sweet potato adds a delightful twist to the classic cornbread, making it moist and flavorful. Perfect as a side dish or a snack, give this recipe a try and bring a touch of warmth to your meals!
Ingredients
- 1 cup mashed sweet potato (about 1 large sweet potato)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or cast-iron skillet.
- Prepare Sweet Potato: Peel and dice the sweet potato. Boil in a pot of water until tender, about 15 minutes. Drain and mash until smooth. Measure out 1 cup of mashed sweet potato.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In a separate bowl, whisk together the mashed sweet potato, buttermilk, eggs, melted butter, and honey until well combined.
- Combine and Bake: Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared baking pan or skillet.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before serving.
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
- Yield: 9 servings
Notes
- For extra flavor, try adding a handful of chopped pecans or a sprinkle of cinnamon sugar on top before baking.
- This cornbread pairs beautifully with soups, chili, or your favorite holiday roast.
Conclusion
This Sweet Potato Cornbread is a comforting, flavorful twist on the traditional cornbread recipe. The sweet potato adds moisture and a hint of sweetness, making it perfect for any occasion—from holiday dinners to everyday meals. Serve it warm and watch it disappear quickly!
Print
Sweet Potato Cornbread
- Total Time: 45 minutes
Description
This sweet potato cornbread brings back memories of family dinners and holiday feasts, where the table was filled with comforting dishes that everyone loved. The sweet potato adds a delightful twist to the classic cornbread, making it moist and flavorful. Perfect as a side dish or a snack, give this recipe a try and bring a touch of warmth to your meals!
Ingredients
- 1 cup mashed sweet potato (about 1 large sweet potato)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or cast-iron skillet. - Prepare Sweet Potato:
Peel and dice the sweet potato. Boil in a pot of water until tender, about 15 minutes. Drain and mash until smooth. Measure out 1 cup of mashed sweet potato. - Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. - Mix Wet Ingredients:
In a separate bowl, whisk together the mashed sweet potato, buttermilk, eggs, melted butter, and honey until well combined. - Combine and Bake:
Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared baking pan or skillet. - Bake:
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before serving.
Notes
For extra flavor, you can add a handful of chopped pecans or shredded cheese to the batter before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
