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Sweet Potato Cornbread Recipe
Why Make This Recipe
Sweet Potato Cornbread is a delightful twist on the classic cornbread. It brings together the natural sweetness of sweet potatoes and the hearty texture of cornmeal, making it a perfect side dish for any meal. This recipe is not only delicious but also offers a comforting warmth that pairs well with soups, stews, and barbecues. The sweetness from the sugars and spices adds a unique flavor, making it a great addition to your baking repertoire. Plus, it’s a fun way to incorporate more vegetables into your diet!
How to Make Sweet Potato Cornbread
Ingredients
- 1¼ cups yellow cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ⅛-¼ teaspoon clove
- ⅛-¼ teaspoon nutmeg
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 cup cooked sweet potatoes (pureed)
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 2 tablespoons vegetable oil
- ½ cup butter, melted
- ¼ teaspoon vanilla extract
- 1 cup buttermilk
- Orange food coloring (optional)
- 4 tablespoons butter, melted (for glaze)
- 2 tablespoons light brown sugar, packed (for glaze)
- 2 tablespoons honey (for glaze)
- Pinch of salt (for glaze)
- Pinch of cinnamon (for glaze)
Directions
- Prepare Sweet Potato Puree: Make sure your sweet potatoes are cooked and pureed smoothly. (Refer to the note on how to prepare the sweet potato puree.)
- Preheat the Oven: Set your oven to 400°F (200°C). Lightly butter an 8-inch glass baking dish and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar. Set this bowl aside.
- Combine Wet Ingredients: In another large bowl, mix the pureed sweet potatoes, eggs, egg yolk, melted butter, vegetable oil, vanilla extract, and buttermilk. If you want to add color, stir in a few drops of orange food coloring.
- Combine Both Mixtures: Gradually add the dry mixture to the wet mixture. Stir gently until just combined. Be careful not to overmix!
- Pour and Bake: Pour the batter into the prepared baking dish. Bake on the middle rack for 20 minutes. After 20 minutes, cover the dish with foil and bake for an additional 20 minutes, or until the middle is set.
- Prepare the Glaze: While the cornbread is baking, mix together all the glaze ingredients. Make sure to stir the brown sugar into the warm melted butter so it dissolves.
- Glaze the Cornbread: Once the cornbread is out of the oven, use a brush to generously apply the glaze over the hot cornbread. You may not need to use all the glaze.
- Serve: Allow to cool slightly, then slice and serve.
How to Serve Sweet Potato Cornbread
Sweet Potato Cornbread can be enjoyed warm or at room temperature. It makes a great side dish for savory meals like chili, barbecue, or a hearty soup. You can also serve it with a drizzle of honey or a pat of butter for added flavor. Enjoy it at breakfast, lunch, or dinner!
How to Store Sweet Potato Cornbread
To store leftover cornbread, ensure it is completely cooled. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored at room temperature for 2-3 days. For longer storage, refrigerate for up to a week or freeze for up to three months. If freezing, slice it before storing for easier thawing.
Tips to Make Sweet Potato Cornbread
- Make sure to use well-cooked sweet potatoes for a smoother puree.
- Adjust the spices based on your taste preference; you can add more cinnamon or nutmeg if you like those flavors.
- For a bit of crunch, consider adding corn kernels or chopped nuts to the batter.
Variation
You can add ingredients like jalapeños for a spicy kick or cheese for extra flavor. Incorporating fresh herbs like rosemary or thyme can also elevate the taste!
FAQs
Can I use canned sweet potatoes?
Yes, canned sweet potatoes can be used. Just ensure they are well-drained and pureed before adding to the mixture.
Is it necessary to use buttermilk?
Buttermilk adds a lovely tang to the cornbread. If you don’t have buttermilk, you can substitute with milk mixed with a little vinegar or lemon juice to sour it.
Can I make this cornbread gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the other ingredients for gluten as well.
Sweet Potato Cornbread
A delightful twist on classic cornbread, Sweet Potato Cornbread combines the natural sweetness of sweet potatoes with hearty cornmeal, perfect for any meal.
Ingredients
For the Cornbread
- 1.25 cups yellow cornmeal
- 0.75 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon baking soda
- 0.5 teaspoon cinnamon
- 0.25 teaspoon clove
- 0.25 teaspoon nutmeg
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 1 cup cooked sweet potatoes (pureed)
- 2 eggs room temperature
- 1 large egg yolk room temperature
- 2 tablespoons vegetable oil
- 0.5 cup butter, melted
- 0.25 teaspoon vanilla extract
- 1 cup buttermilk
- Orange food coloring (optional)
For the Glaze
- 4 tablespoons butter, melted
- 2 tablespoons light brown sugar, packed
- 2 tablespoons honey
- Pinch of salt for glaze
- Pinch of cinnamon for glaze
Instructions
Preparation
- Make sure your sweet potatoes are cooked and pureed smoothly.
- Preheat your oven to 400°F (200°C). Lightly butter an 8-inch glass baking dish and set aside.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar. Set this bowl aside.
- In another large bowl, mix the pureed sweet potatoes, eggs, egg yolk, melted butter, vegetable oil, vanilla extract, and buttermilk. Stir in orange food coloring if desired.
- Gradually add the dry mixture to the wet mixture. Stir gently until just combined.
Baking
- Pour the batter into the prepared baking dish. Bake on the middle rack for 20 minutes.
- After 20 minutes, cover the dish with foil and bake for an additional 20 minutes, or until the middle is set.
Glazing
- While the cornbread is baking, mix together all the glaze ingredients.
- Once the cornbread is out of the oven, use a brush to generously apply the glaze over the hot cornbread.
Serving
- Allow to cool slightly, then slice and serve.
Notes
Store leftover cornbread in an airtight container or wrapped tightly for up to 3 days at room temperature. For longer storage, refrigerate for up to a week or freeze for up to three months. For a bit of crunch, consider adding corn kernels or chopped nuts to the batter.
Sweet Potato Cornbread
A delightful twist on classic cornbread, Sweet Potato Cornbread combines the natural sweetness of sweet potatoes with hearty cornmeal, perfect for any meal.
Ingredients
For the Cornbread
- 1.25 cups yellow cornmeal
- 0.75 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon baking soda
- 0.5 teaspoon cinnamon
- 0.25 teaspoon clove
- 0.25 teaspoon nutmeg
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 1 cup cooked sweet potatoes (pureed)
- 2 eggs room temperature
- 1 large egg yolk, room temperature
- 2 tablespoons vegetable oil
- 0.5 cup butter, melted
- 0.25 teaspoon vanilla extract
- 1 cup buttermilk
- Orange food coloring (optional)
For the Glaze
- 4 tablespoons butter, melted
- 2 tablespoons light brown sugar, packed
- 2 tablespoons honey
- Pinch of salt (for glaze)
- Pinch of cinnamon (for glaze)
Instructions
Preparation
- Make sure your sweet potatoes are cooked and pureed smoothly.
- Preheat your oven to 400°F (200°C). Lightly butter an 8-inch glass baking dish and set aside.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar. Set this bowl aside.
- In another large bowl, mix the pureed sweet potatoes, eggs, egg yolk, melted butter, vegetable oil, vanilla extract, and buttermilk. Stir in orange food coloring if desired.
- Gradually add the dry mixture to the wet mixture. Stir gently until just combined.
Baking
- Pour the batter into the prepared baking dish. Bake on the middle rack for 20 minutes.
- After 20 minutes, cover the dish with foil and bake for an additional 20 minutes, or until the middle is set.
Glazing
- While the cornbread is baking, mix together all the glaze ingredients.
- Once the cornbread is out of the oven, use a brush to generously apply the glaze over the hot cornbread.
Serving
- Allow to cool slightly, then slice and serve.
Notes
Store leftover cornbread in an airtight container or wrapped tightly for up to 3 days at room temperature. For longer storage, refrigerate for up to a week or freeze for up to three months. For a bit of crunch, consider adding corn kernels or chopped nuts to the batter.
Sweet Potato Cornbread
A delightful twist on classic cornbread, Sweet Potato Cornbread combines the natural sweetness of sweet potatoes with hearty cornmeal, making it a perfect side dish for any meal.
Ingredients
For the Cornbread
- 1.25 cups yellow cornmeal
- 0.75 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon baking soda
- 0.5 teaspoon cinnamon
- 0.25 teaspoon clove
- 0.25 teaspoon nutmeg
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 1 cup cooked sweet potatoes (pureed)
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 tablespoons vegetable oil
- 0.5 cup butter, melted
- 0.25 teaspoon vanilla extract
- 1 cup buttermilk
- to taste orange food coloring (optional)
For the Glaze
- 4 tablespoons butter, melted
- 2 tablespoons light brown sugar, packed
- 2 tablespoons honey
- 1 pinch salt (for glaze)
- 1 pinch cinnamon (for glaze)
Instructions
Preparation
- Make sure your sweet potatoes are cooked and pureed smoothly.
- Preheat your oven to 400°F (200°C). Lightly butter an 8-inch glass baking dish and set aside.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar. Set this bowl aside.
- In another large bowl, mix the pureed sweet potatoes, eggs, egg yolk, melted butter, vegetable oil, vanilla extract, and buttermilk. Stir in orange food coloring if desired.
- Gradually add the dry mixture to the wet mixture. Stir gently until just combined.
Baking
- Pour the batter into the prepared baking dish. Bake on the middle rack for 20 minutes.
- After 20 minutes, cover the dish with foil and bake for an additional 20 minutes, or until the middle is set.
Glazing
- While the cornbread is baking, mix together all the glaze ingredients.
- Once the cornbread is out of the oven, use a brush to generously apply the glaze over the hot cornbread.
Serving
- Allow to cool slightly, then slice and serve.
Notes
Store leftover cornbread in an airtight container or wrapped tightly for up to 3 days at room temperature. For longer storage, refrigerate for up to a week or freeze for up to three months. For a bit of crunch, consider adding corn kernels or chopped nuts to the batter.
