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Sweet Potato Cornbread

Sweet Potato Cornbread

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If you’re on the hunt for a delightful twist on classic cornbread, look no further than this Sweet Potato Cornbread recipe. Combining the comforting flavors of traditional cornbread with the natural sweetness of sweet potatoes, this dish is perfect for busy weeknights or cozy family gatherings. Each bite of this rustic cornbread is a treat, rich in wholesome ingredients that elevate it from mere side dish to a star attraction on your dinner table. Whether served warm with butter or enjoyed as a snack, this versatile cornbread will be loved by both kids and adults alike.

Ingredients

Scale
  • 1¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 cup cooked sweet potatoes (pureed)
  • 2 eggs (room temperature)
  • 1 cup buttermilk
  • ½ cup granulated sugar
  • ¼ cup light brown sugar (packed)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon clove
  • ¼ teaspoon nutmeg
  • 2 tablespoons vegetable oil
  • ½ cup butter, melted
  • ¼ teaspoon vanilla extract
  • 4 tablespoons butter (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)

Instructions

  1. Preheat your oven to 400°F (200°C) and lightly grease an 8-inch glass baking dish.
  2. In one bowl, whisk together cornmeal, flour, baking powder, salt, baking soda, spices, and sugars.
  3. In another bowl, combine sweet potato puree, eggs, buttermilk, vegetable oil, melted butter, and vanilla extract.
  4. Gradually mix the dry ingredients into the wet mixture until just combined—do not overmix.
  5. Pour the batter into the prepared pan and bake for about 20 minutes.
  6. Tent with foil and continue baking for an additional 20 minutes or until set in the center.
  7. While baking, prepare the glaze by mixing melted butter with brown sugar and honey.
  8. Once baked, brush the glaze over the warm cornbread and let cool slightly before serving.

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