Description
This Sweet Potato Cornbread is a moist, flavorful twist on traditional cornbread, featuring naturally sweet mashed sweet potatoes combined with cornmeal, warm spices, and buttermilk. Perfect as a side dish for fall meals or holiday dinners, it offers a slightly sweet, tender texture with a golden crust.
Ingredients
Scale
Sweet Potato Mixture
- 2 cups sweet potatoes, peeled and cubed
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Dry 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
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a cast-iron skillet to prevent sticking and promote even browning.
- Cook Sweet Potatoes: Boil the peeled and cubed sweet potatoes in water for 10-15 minutes until tender. Drain well, then mash them until smooth. Allow to cool slightly before using to avoid cooking the eggs in the wet mixture prematurely.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until thoroughly combined to ensure even distribution of leavening and spices.
- Combine Wet Ingredients: In a separate bowl, blend the melted butter and granulated sugar. Beat in the eggs one at a time until fully incorporated. Stir in the buttermilk, vanilla extract, and the mashed sweet potatoes, mixing gently to combine the wet flavors evenly.
- Combine Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix to keep the cornbread tender and avoid a dense texture.
- Bake: Pour the batter into the prepared baking dish or skillet. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cornbread is fully cooked.
- Cool and Serve: Let the cornbread cool in the pan for a few minutes before slicing. Serve warm, optionally topped with butter or honey for extra sweetness and moisture.
Notes
- Using a cast-iron skillet will add a nice crusty edge to your cornbread.
- You can substitute buttermilk with a mixture of milk and a tablespoon of lemon juice or vinegar if needed.
- For a spicier flavor, add a pinch of cayenne or chili powder.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices in a toaster oven or microwave for best texture.
