Sweet Potato Cornbread Recipe
There’s nothing quite as cozy as a warm, freshly baked slice of sweet potato cornbread. This delicious twist on a classic Southern favorite perfectly captures the essence of comfort food while incorporating sweet, earthy flavors. The combination makes it a perfect side dish for any meal or a delightful snack all on its own. Let’s dive into this delightful sweet potato cornbread recipe that’s sure to become a staple in your kitchen.
Growing up, Sunday dinners were always a family affair. My mom would cook up a feast, and her sweet potato cornbread was always a highly anticipated part of the meal. Watching her mix the ingredients with love and care was as heartwarming as the aroma that filled the kitchen. Over the years, this comforting recipe has been passed down, tweaked, and perfected, carrying with it memories of family gatherings and wholesome goodness.
Why You’ll Love This Recipe
This sweet potato cornbread is a delightful twist on a classic favorite that brings a unique flavor profile to your table. The natural sweetness of the sweet potatoes pairs perfectly with the cornmeal, creating a moist, flavorful bread that’s both comforting and satisfying. It’s simple to make, using ingredients you likely already have in your pantry, and is versatile enough to complement a wide range of dishes.
Ingredients Notes
To make the best sweet potato cornbread, you’ll need the following ingredients:
- Sweet potatoes: Choose firm, fresh sweet potatoes with smooth skin for the best flavor.
- Cornmeal: Both yellow and white cornmeal work well; choose stone-ground for extra texture.
- Butter: Use unsalted to control the seasoning of your bread.
- Buttermilk: Provides moisture and a slight tang. Substitute with regular milk mixed with a tablespoon of vinegar if needed.
- Honey: Adds a nice touch of sweetness; feel free to adjust to taste or replace with maple syrup.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Begin by roasting the sweet potatoes until tender, approximately 45 minutes. Once done, allow them to cool slightly before peeling and mashing.
Step 2
In a large bowl, combine the mashed sweet potatoes, melted butter, and honey. Mix thoroughly to ensure even distribution of all the ingredients.
Step 3
In another bowl, whisk together the cornmeal, flour, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, alternating with buttermilk, until you achieve a smooth batter.
Step 4
Grease a 9-inch baking dish and pour in the batter. Smooth the top with a spatula and place it into the preheated oven.
Step 5
Bake for approximately 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow to cool slightly before serving warm.
Storage Options
To store your sweet potato cornbread, wrap it in foil or plastic wrap and keep it at room temperature for up to 2 days. For longer storage, slice the bread and place it in an airtight container in the refrigerator for up to a week. To freeze, wrap slices individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat frozen pieces in the oven at 350°F (175°C) for about 10 minutes.
Variations & Substitutions
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Add depth of flavor with spices like cinnamon or nutmeg, or incorporate mix-ins such as chopped pecans or cranberries for extra texture and taste. For a more savory twist, consider adding diced jalapeños or shredded cheese.
Frequently Asked Questions
Can I use canned sweet potatoes for this recipe? Yes, you can use canned sweet potatoes if you’re in a pinch. Be sure to drain and mash them well before using. Adjust the sweetness to taste, as canned sweet potatoes may be pre-sweetened.
How do I make this recipe vegan? To make a vegan version, substitute the butter with coconut oil or a vegan butter alternative. Use almond milk mixed with apple cider vinegar in place of buttermilk. Honey can be replaced with agave syrup or maple syrup to maintain the sweetness.
What can I serve with sweet potato cornbread? Sweet potato cornbread pairs beautifully with hearty soups, chilis, or stews. It’s also a fantastic side dish for BBQ meats or roasted poultry, adding a comforting touch to any meal. Serve it with honey butter or a pat of regular butter for an extra treat.
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Sweet Potato Cornbread Recipe
Ingredients
Main Ingredients
- 1.5 cups mashed sweet potatoes cooked and mashed
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup milk any kind
- 1 egg beaten
- 4 tablespoons butter melted
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the mashed sweet potatoes, cornmeal, flour, baking powder, and salt.
- In another bowl, mix the milk, beaten egg, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into a greased 9-inch pie pan.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let it cool slightly before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
