Homemade Sweet Potato Cornbread is a delightful twist on classic cornbread, adding natural sweetness and moisture with mashed sweet potatoes. This comforting bread is perfect for serving alongside savory dishes like chili, soups, or roasted meats, and it’s a wonderful addition to any family gathering or holiday meal. With its soft, tender crumb and slightly sweet flavor, this cornbread is sure to become a favorite.
Table of Contents
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 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 mashed sweet potatoes (about 1 medium sweet potato)
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Grease an 8×8-inch baking dish or a 9-inch cast iron skillet with butter or cooking spray.
Step 2: Prepare the Dry Ingredients
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: Mix the Wet Ingredients
- In a separate bowl, combine the mashed sweet potatoes, brown sugar, eggs, buttermilk, melted butter, and vanilla extract. Whisk until smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the cornbread dense.
Step 5: Bake the Cornbread
- Pour the batter into the prepared baking dish or skillet and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
- Allow the cornbread to cool for about 10 minutes before slicing and serving.
Cooking Tips & Notes
- Mashed Sweet Potatoes: To make mashed sweet potatoes, peel and boil a medium sweet potato until tender, then mash until smooth. You can also use canned sweet potato puree.
- Buttermilk Substitute: If you don’t have buttermilk, make your own by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
- Skillet Option: Baking the cornbread in a cast iron skillet gives it a crispy edge and rustic look.
Variations
- Honey Sweet Potato Cornbread: Replace the brown sugar with 1/3 cup honey for a different kind of sweetness.
- Spicy Jalapeño: Add 1/4 cup chopped jalapeños for a sweet and spicy twist.
- Nutty Cornbread: Stir in 1/3 cup chopped pecans for added texture and flavor.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make the cornbread gluten-free.
Frequently Asked Questions (FAQs)
1. Can I Make This Cornbread Ahead of Time?
Yes, you can make this cornbread a day ahead. Store it covered at room temperature, and reheat it in the oven at 300°F (150°C) for about 10 minutes before serving.
2. How Do I Store Leftover Cornbread?
Store leftover cornbread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
3. Can I Freeze Sweet Potato Cornbread?
Yes, you can freeze it. Wrap the cornbread tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature and reheat before serving.
4. Can I Use Canned Sweet Potatoes?
Yes, canned sweet potatoes (drained and mashed) can be used in place of fresh sweet potatoes.
Serving Suggestions
- With Butter and Honey: Serve warm with a pat of butter and a drizzle of honey for a classic touch.
- Chili or Stew: Pair the cornbread with a hearty bowl of chili or stew for a comforting meal.
- Holiday Table: Add this sweet potato cornbread to your holiday table as a side dish for roasted turkey or ham.
Homemade Sweet Potato Cornbread is a flavorful twist on traditional cornbread that adds a natural sweetness and soft texture. Perfect for serving with savory dishes or on its own, this cornbread is easy to make and always a crowd-pleaser. Give this recipe a try, and enjoy the delightful combination of sweet potatoes, warm spices, and tender crumb!
