Sweet Potato Cornbread
A comforting Southern cornbread that combines the natural sweetness of roasted sweet potatoes with savory cornmeal, making it an ideal dish for holidays and family gatherings.
Ingredients
Dry Ingredients
- 1 cup cornmeal Base of the cornbread, providing texture.
- 1 cup all-purpose flour For structure.
- 1 tbsp baking powder Leavening agent to help cornbread rise.
- 1 tsp salt Enhances flavor.
Wet Ingredients
- 1 cup mashed sweet potatoes Can be roasted or boiled.
- 1/2 cup butter Melted for richness.
- 2 large eggs Adds moisture and binding.
- 1 cup buttermilk For moisture and tanginess.
Optional Add-ins
- 1/2 cup shredded cheese Cheddar or Monterey Jack work well.
- 1/4 cup chopped nuts Pecans or walnuts add crunch.
- 1 tbsp cinnamon For added warmth and flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a baking dish or cast iron skillet.
- Prepare the sweet potato puree by either roasting or boiling the sweet potatoes.
Mixing the Batter
- In a large bowl, mix the cornmeal, flour, baking powder, and salt.
- In another bowl, cream the melted butter until fluffy, then add eggs one at a time, mixing well after each addition.
- Stir in the buttermilk and sweet potato puree until combined.
- Combine the wet and dry ingredients gently—do not overmix; the batter should remain a bit lumpy.
- If using, fold in optional add-ins like cheese or nuts.
Baking
- Pour the batter into the preheated baking dish and smooth the top.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Notes
This cornbread can be made gluten-free by substituting the all-purpose flour with a gluten-free blend. Serve warm with butter or honey for the best flavor.