Description

Sweet Potato Cornbread is a delightful blend of sweet and savory flavors that brings warmth to any meal. This rustic cornbread features the natural sweetness of sweet potatoes, perfectly paired with hearty cornmeal for a unique twist on a classic dish. Its fluffy texture and rich flavor make it an ideal side for family gatherings, holiday feasts, or cozy snacks at home. Easy to prepare and versatile enough for breakfast, lunch, or dinner, this Sweet Potato Cornbread will impress your guests and satisfy your cravings.

Ingredients

Scale

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)
4 tablespoons butter, melted (for glaze)
2 tablespoons light brown sugar, packed (for glaze)
2 tablespoons honey (for glaze)
pinch of salt (for glaze)
pinch of cinnamon (for glaze)

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Instructions

Preheat your oven to 400°F and lightly butter an 8-inch glass baking dish.
In a large bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, salt, baking soda, cinnamon, cloves, nutmeg, granulated sugar, and brown sugar.
In another bowl, mix the sweet potato puree with eggs, melted butter, vegetable oil, vanilla extract, and buttermilk.
Gradually stir the dry mixture into the wet ingredients until just combined; avoid overmixing.
Pour the batter into the prepared dish and bake for about 20 minutes. Tent with foil and bake for another 20 minutes or until set in the center.
Glaze with melted butter mixed with brown sugar and honey while hot.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 piece (85g)
Calories: 250
Sugar: 16g
Sodium: 210mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg