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.