A delightful Sweet Potato Cornbread is the perfect addition to any meal, whether it’s a cozy family dinner or a festive gathering. This unique recipe blends the sweetness of sweet potatoes with the heartiness of cornbread, creating a dish that is both comforting and flavorful. Serve it warm as a side dish or enjoy it as a snack on its own. You’ll love how this cornbread brings a touch of rustic charm to your table.
Why You’ll Love This Recipe
- Easy to make: With simple ingredients and straightforward steps, this cornbread comes together quickly.
- Deliciously sweet: The addition of sweet potatoes adds natural sweetness and moisture, making each bite irresistible.
- Versatile pairing: This cornbread complements a variety of savory dishes, from soups to barbecues.
- Perfect for any occasion: Whether it’s a holiday meal or a casual get-together, this cornbread fits right in.
- Customizable flavors: Feel free to add your favorite herbs or spices to personalize the taste.
Tools and Preparation
To make this Sweet Potato Cornbread, you will need some essential tools to ensure everything goes smoothly.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 8-inch glass baking dish
- Rubber spatula
Importance of Each Tool
- Mixing bowls: These are crucial for combining dry and wet ingredients separately, ensuring even mixing.
- Whisk: A whisk helps incorporate air into the batter, leading to a light and fluffy cornbread.
- Rubber spatula: This tool is perfect for scraping down the sides of bowls and folding ingredients without over-mixing.
Ingredients
A sweet and rustic cornbread that goes with any savory meal or served as a snack!
- 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) ((See note))
- 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
- pinch of cinnamon
How to Make Sweet Potato Cornbread
Step 1: Prepare the Sweet Potato Puree
- If you haven’t done so already, cook your sweet potatoes until tender. Once cooked, allow them to cool slightly before pureeing until smooth.
Step 2: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly butter an 8-inch glass baking dish and set it aside for later use.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together:
yellow cornmeal
all-purpose flour
baking powder
salt
baking soda
cinnamon
clove
nutmeg
granulated sugar
light brown sugar
Set this mixture aside.
Step 4: Mix Wet Ingredients
In another large bowl, combine:
1. Pureed sweet potatoes
2. Eggs
3. Egg yolk
4. Melted butter
5. Vegetable oil
6. Vanilla extract
7. Buttermilk
If you’re using orange food coloring, add it here as well.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid over-stirring to keep the cornbread light.
Step 6: Bake the Cornbread
Pour the batter evenly into the prepared pan. Bake in the middle rack for about 20 minutes. After that time, tent with foil and bake for another additional 20 minutes or until set in the center.
Step 7: Make the Glaze
While your cornbread bakes, prepare the glaze by stirring together all glaze ingredients in a small bowl while they are warm.
Step 8: Glaze Your Cornbread
Once baked, remove from oven and brush generously with the glaze while hot. You may not need all of it!
Step 9: Serve
Let cool slightly before slicing into squares or wedges. Enjoy your delicious Sweet Potato Cornbread!
How to Serve Sweet Potato Cornbread
Sweet Potato Cornbread is a delightful addition to any meal, offering a sweet and savory flavor profile that pairs well with many dishes. Here are some creative serving suggestions to enhance your dining experience.
With Southern Dishes
- Fried Chicken: The sweetness of the cornbread complements the crispy, savory chicken perfectly.
- Collard Greens: Pairing with collards adds a nutritious element and balances the sweetness.
- BBQ Ribs: The rich flavors of BBQ sauce and tender meat contrast nicely with the cornbread’s texture.
As a Snack
- With Honey Butter: Spread honey butter on warm cornbread for a delicious treat.
- Cream Cheese Spread: Top with cream cheese and chives for a savory snack option.
- Jam or Jelly: Add your favorite fruit jam for an extra layer of sweetness.
In Breakfast Dishes
- With Eggs: Serve alongside scrambled eggs for a hearty breakfast.
- French Toast Style: Dip slices in egg mixture and cook on a griddle for a sweet breakfast twist.
How to Perfect Sweet Potato Cornbread
Perfecting your Sweet Potato Cornbread can elevate its taste and texture. Here are some tips to ensure success:
- Use Fresh Sweet Potatoes: Freshly cooked sweet potatoes yield better flavor than canned options.
- Don’t Overmix: Stir the batter just until combined to keep the cornbread light and fluffy.
- Check Doneness: Use a toothpick in the center; it should come out clean when the cornbread is ready.
- Cool Before Cutting: Allow the cornbread to cool slightly before slicing to maintain its structure.
Best Side Dishes for Sweet Potato Cornbread
Sweet Potato Cornbread can be paired with various side dishes, enhancing any meal. Here are some great options:
- Chili: A hearty bowl of chili provides warmth and spice that pairs beautifully with the cornbread.
- Grilled Vegetables: Smoky, grilled vegetables add freshness and color to your plate.
- Corn Salad: A refreshing corn salad offers crunch and contrasts well with the soft texture of the cornbread.
- Potato Salad: Creamy potato salad brings richness that balances the sweetness of the cornbread.
- Baked Beans: The savory flavor of baked beans complements the sweet notes in cornbread perfectly.
- Roasted Chicken: Juicy roasted chicken makes a satisfying main dish alongside this delightful cornbread.
Common Mistakes to Avoid
Making Sweet Potato Cornbread can be simple, but a few common mistakes may lead to disappointing results. Here are some pitfalls to watch for.
- Using cold ingredients: Always use room temperature eggs and buttermilk. Cold ingredients can affect how well the batter mixes and rises.
- Overmixing the batter: Mixing too much can make your cornbread dense. Stir just until combined for a light, fluffy texture.
- Not measuring accurately: Baking is a science. Use proper measuring cups and spoons to ensure your ingredient ratios are correct.
- Skipping the glaze: The glaze adds a delightful sweetness and shine. Don’t skip it; it enhances both flavor and appearance!
- Underbaking or overbaking: Watch the time closely! Underbaking can result in gooey centers, while overbaking makes it dry. Use a toothpick to test doneness.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Allow cornbread to cool completely before sealing.
Freezing Sweet Potato Cornbread
- Wrap individual slices in plastic wrap, then place in a freezer bag.
- It can be frozen for up to 3 months. Label with the date for reference.
Reheating Sweet Potato Cornbread
- Oven: Preheat to 350°F (175°C) and bake wrapped in foil for about 10-15 minutes until warm.
- Microwave: Heat individual slices on medium power for about 20-30 seconds.
- Stovetop: Warm slices in a skillet over low heat, flipping once until heated through.
Frequently Asked Questions
What makes Sweet Potato Cornbread special?
Sweet Potato Cornbread is unique due to its sweet flavor from the sweet potatoes, which adds moisture and richness compared to traditional cornbread.
Can I use canned sweet potatoes for my cornbread?
Yes, canned sweet potatoes work well as long as you drain them properly before mashing.
How do I customize my Sweet Potato Cornbread?
You can add ingredients like chopped jalapeños for heat, cheese for creaminess, or herbs for added flavor.
How do I store leftover Sweet Potato Cornbread?
Store leftovers in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
Final Thoughts
This Sweet Potato Cornbread is not only delicious but also versatile enough for any meal! Whether as a side dish or a cozy snack, it’s sure to impress. Feel free to customize it with your favorite additions or serve it with butter or honey. Enjoy this comforting recipe that brings warmth and joy to your table!
Sweet Potato Cornbread
Sweet Potato Cornbread is the ultimate comfort food that effortlessly combines the sweetness of sweet potatoes with the rustic charm of traditional cornbread. This delightful dish is easy to make and perfect for any occasion, whether it’s a holiday feast or a casual family dinner. With a moist texture and subtle sweetness, each bite is not only satisfying but also versatile, complementing a wide range of savory dishes. Serve it warm as a side or enjoy it as a snack with butter or honey. This Sweet Potato Cornbread is sure to impress your guests and become a staple in your recipe collection.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Ingredients
- 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
- pinch of cinnamon
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease an 8-inch glass baking dish.
- In one bowl, whisk together yellow cornmeal, flour, baking powder, salt, baking soda, sugars, cinnamon, cloves, and nutmeg.
- In another bowl, mix pureed sweet potatoes, eggs, melted butter, vegetable oil, vanilla extract, and buttermilk until well combined.
- Gradually add the dry mixture to the wet ingredients; stir gently until just combined.
- Pour the batter into the prepared dish and bake for about 40 minutes or until golden brown and set in the center.
- Allow cooling slightly before slicing and serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 11g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
