Sweet Potato Cornbread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup finely ground yellow cornmeal
02 -
1 cup all-purpose flour
03 -
1/4 cup packed brown sugar (light or dark)
04 -
4 teaspoons baking powder
05 -
1 teaspoon baking soda
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon ground cinnamon
08 -
1/4 teaspoon freshly ground nutmeg
→ Wet Ingredients
09 -
2 large eggs, room temperature
10 -
2 cups whole buttermilk
11 -
1 cup cooked and mashed sweet potato
12 -
6 tablespoons unsalted butter, melted and cooled slightly
→ For Serving
13 -
Fresh butter pats
14 -
Honey or sorghum syrup for drizzling
# Instructions:
01 -
Heat your oven to 400°F and get your baking vessel ready. Line a 9x9 inch square pan with parchment paper or give it a generous coating of baking spray. You could also use a well-seasoned cast iron skillet (10-12 inches) or a standard muffin tin with paper liners if you prefer individual portions.
02 -
In a medium mixing bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk everything together thoroughly until you have a uniform mixture with no lumps, then set this aside.
03 -
Grab a large bowl and whisk together the eggs, buttermilk, and mashed sweet potato until the mixture is smooth and well blended. The sweet potato should be fully incorporated without any visible chunks.
04 -
Pour your dry ingredient mixture into the bowl with the wet ingredients. Using a rubber spatula, gently fold everything together until just combined - don't overmix! Then drizzle in the melted butter and fold it through the batter until evenly distributed.
05 -
Transfer the batter to your prepared pan and smooth the top with an offset spatula if needed. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let it rest for about 10 minutes before slicing.
06 -
Cut the cornbread into generous squares or wedges and serve while still warm. Don't forget the butter and a drizzle of honey or sorghum syrup for the ultimate experience!
# Notes:
01 -
Fresh cooked and mashed sweet potato gives the best flavor and texture, though canned sweet potato puree works as a convenient substitute.
02 -
This cornbread is incredibly moist and tender thanks to the sweet potato and buttermilk combination.
03 -
Can be baked in a cast iron skillet for a crustier exterior or made into individual muffins for portion control.