Description
This sweet potato cornbread is a cozy, moist, and tender twist on classic cornbread, infused with warm spices and natural sweetness from mashed sweet potatoes, topped with a honey-brown sugar glaze.
Ingredients
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup packed light or dark brown sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1 cup whole buttermilk
- 1 cup cooked and mashed sweet potato
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 400 °F. Line a 9×9 inch square baking pan with parchment paper or spray it well with cooking spray.
- In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk the eggs, buttermilk, and mashed sweet potato until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined.
- Add the melted butter and fold again until fully incorporated without overmixing.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before slicing into squares or wedges.
- Serve warm with butter, honey, or sorghum syrup drizzled on top.
Notes
- Use garnet yams for the best texture and flavor.
- Canned sweet potato purée is a convenient alternative to fresh sweet potatoes.
- Store leftovers at room temperature for 2 days or refrigerated for up to 5 days.
- Reheat in foil in a 350 °F oven for 10 minutes or microwave for 20–30 seconds.
- Make it gluten-free by using a 1:1 gluten-free flour substitute.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 14g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
