sweet potato cornbread

Sweet Potato Cornbread

cornmeal

all purpose flour

sugar

brown sugar

Tbsp baking powder

tsp baking soda

salt

1/2-1 tsp pumpkin pie spice

sweet potato (see Cook's note)

milk

sour cream

eggs

unsalted butter (melted (plus additional to grease skillet))

Tbsp turbinado sugar (optional)

Preheat oven to 375°F. Butter the bottom and sides of a 10 inch skillet or similar. Set aside.

In a medium size mixing bowl, use a whisk to sift together cornmeal, flour, granulated sugar, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.

In a separate bowl, whisk together mashed sweet potato, milk, sour cream and eggs. Mix well, then whisk in melted butter. Once combined, add wet to dry ingredients, mixing until fully moistened.

Pour evenly into skillet, Sprinkle top with turbinado sugar.

Bake for 40-45 minutes just until a toothpick inserted into the center comes back clean.

Serve with butter, drizzled with maple syrup or honey.

This sweet potato cornbread is moist, delicious, and super easy to make. A quick and easy side dish that&#39;s perfect for the holidays, birthdays, and more. 

all-purpose flour

baking powder

baking soda

pumpkin pie spice

eggs (room temperature)

buttermilk (room temperature)

honey

unsalted butter (melted and slightly cooled)

sweet potato mashed (about 1 large sweet potato)

orange food coloring (optional)

Preheat your oven to 375 degrees F. Place the 10-inch iron skillet in the oven and let it warm up for 5 minutes.

Peel the sweet potato and dice it into 3/4 inch cubes. Place the sweet potato cubes into a saucepan and cover it with lukewarm water. Bring to a boil and cook until tender. This should take about 10 minutes. 

Once the sweet potato is fork-tender, drain it, and mash until smooth. I like to use an electric mixer. Allow the sweet potato mash to cool for at least 25 minutes. 

Add the eggs, buttermilk, melted butter, honey, vanilla extract, food coloring, and sugar to a large bowl and mix until well combined.

Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cornmeal. Mix until well incorporated but do not overmix.

Add 1 tbsp of butter to the hot skillet. Pour the cornbread batter into the skillet and smooth out the top with a spatula. 

Bake for 28 minutes or until the center is completely set. Don&#39;t over bake otherwise it will turn out dry. 

Allow the cornbread to cool for at least 10 minutes before slicing into it. Serve with softened butter and honey, if desired, and enjoy! 

This one here is the best-ever sweet potato cornbread recipe you will swoon over! It's so incredibly moist and tender, flavorful, laced with a touch of warm spices, and loaded with an abundance of sweet potato goodness. Go ahead and enjoy this cornbread right along with your favorite main entrées, cozy soups/stews, and more!

cinnamon

nutmeg

buttermilk

sweet potato

unsalted butter, melted

butter, honey

Preheat the oven to 400°F. Then line a 9&#215;9 inch square baking pan with parchment paper or generously coat the pan with baking spray. Note: you can also use a large (at least 10-12 inches) cast iron skillet or a 12-cup muffin pan with cupcake liners. Then set aside.

In a medium bowl, whisk the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together. Whisk thoroughly to fully combine and set aside.

In a large bowl, whisk the eggs, buttermilk, and mashed sweet potato/puree together until fully combined. Then pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together until just combined.

Lastly, pour in the melted butter and fold it within the batter until combined. Empty the batter into the prepared baking dish and use an offset spatula to smooth out the top, if necessary.

Bake the cornbread for 35-40 minutes or until a toothpick inserted into the center of the cornbread comes out clean. Allow the cornbread to cool down for 10 minutes before cutting into.

Slice the cornbread into wedges and serve immediately with extra pats of butter, drizzled honey or alaga/sorghum syrup, if desired. Enjoy!

This is a 10/10!! So easy to make, and absolutely delicious! 

This is by far the best recipe I ever made,  All of the ingredients are balanced perfect.  It was the rave with dinner.

Followed this recipe to the T! Super delicious! TEXTURE! Yes, everything! Topped with raw butter bean honey and paired with a pepper corn chowder. Everyone who taste a piece enjoyed it. Thanks for sharing! Only thing, idk if it was the cooking spray or baking powder. Something gave it a salt forward bite. I will make it in my cast iron next time. Thanks again :) 

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Sweet Potato Cornbread

Sweet Potato Cornbread

Sweet Potato Cornbread

Top 4 sweet potato cornbread recipes from across the web

The most viewed sweet potato cornbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sweet Potato Cornbread

Sweet Potato Cornbread

Sweet Potato Cornbread

Sweet Potato Cornbread

The most viewed sweet potato cornbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine