Print

Sweet Potato Cornbread Recipe

Sweet Potato Cornbread Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 27 reviews

A sweet and rustic cornbread that goes perfectly with any savory meal or as a delightful snack. This Sweet Potato Cornbread is a comforting twist on a classic favorite, with the subtle sweetness of sweet potatoes adding a unique flavor.

Ingredients

Cornbread

  • 1¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅛–¼ teaspoon clove
  • ⅛–¼ teaspoon nutmeg
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 cup cooked sweet potatoes (pureed)
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • 2 tablespoons vegetable oil
  • ½ cup butter, melted
  • ¼ teaspoon vanilla extract
  • 1 cup buttermilk
  • Orange food coloring (optional)

Honey Butter

  • 4 tablespoons butter, melted
  • 2 tablespoons light brown sugar, packed
  • 2 tablespoons honey
  • Pinch of salt
  • Pinch of cinnamon

Instructions

  1. Preheat oven to 400°F. Lightly butter an 8-inch glass baking dish. Set aside.
  2. Whisk together cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar in a large bowl. Set aside.
  3. Combine pureed sweet potatoes, eggs, egg yolk, butter, oil, vanilla, and buttermilk in a large bowl. Stir in orange food coloring if using.
  4. Gradually add dry ingredients to wet ingredients, stirring just until combined. Do not over-stir.
  5. Pour batter evenly into the prepared pan.
  6. Bake on the middle rack for 20 minutes. After 20 minutes, tent with foil and bake for an additional 20 minutes or until the middle is set.
  7. Remove from oven and make the glaze.
  8. To prepare the glaze, stir together all of the glaze ingredients.
  9. Brush the glaze generously over the hot cornbread a few times. (You will not need all of the glaze.)
  10. Serve

Notes

  • Sweet Potatoes Puree—Place whole sweet potatoes (skin on) in a large pot and cover with water. Boil until fork-tender. Cool, peel, and blend until smooth. Measure out 1 cup for the recipe.

Nutrition

Find it online: http://bitezly.com/sweet-potato-cornbread-recipe/