Description
Sweet Potato Cornbread is a flavorful twist on traditional cornbread, combining sweet potato puree with classic cornbread ingredients to create a moist, tender, and slightly sweet bread. Ideal for holiday dinners, cozy gatherings, or as a comforting side dish.
Ingredients
Scale
- 1 large sweet potato
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 3/4 cup milk
- 1/2 cup sour cream
- 1/2 cup melted butter, cooled
- 3 large eggs, room temperature, lightly beaten
Instructions
- Preheat Oven: Preheat to 375°F (190°C).
- Bake Sweet Potato: Poke holes in the sweet potato, bake on a sheet for 45-60 minutes until tender. Cool, peel, and puree.
- Mix Dry Ingredients: Whisk together cornmeal, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: Mix granulated sugar, brown sugar, milk, sour cream, melted butter, eggs, and sweet potato puree.
- Combine Mixtures: Add dry ingredients to wet ingredients, mix until just combined.
- Prepare Pan: Pour batter into a greased 10-inch cast iron skillet or baking pan.
- Bake: Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Cool and Serve: Cool in the skillet for 20 minutes before slicing.
Notes
- Sweet Potato Preparation: Microwave the sweet potato for a quicker alternative.
- Texture Variations: Adjust milk for denser or fluffier cornbread.
- Serving Suggestions: Pairs well with chili, soups, or enjoyed with butter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 290 kcal
- Sodium: 290 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: Sweet Potato Cornbread