Sweet Potato Cornbread

Introduction

Sweet Potato Cornbread is a delicious twist on traditional cornbread that adds a hint of natural sweetness and a lovely orange color. This warm and comforting bread is perfect for family gatherings, holiday meals, or as a tasty side dish anytime. With its moist texture and subtle sweetness, it’s sure to become a new favorite.

Why Make This Recipe

You should try making Sweet Potato Cornbread because it’s easy and fun! It combines the hearty flavor of cornmeal with the amazing taste of sweet potatoes, giving you a unique bread that can please everyone. Not only is it tasty, but it also adds a touch of nutrition thanks to the sweet potatoes. Plus, it’s a great way to use leftover sweet potatoes!

How to Make Sweet Potato Cornbread

Making Sweet Potato Cornbread is simple and straightforward. Follow these easy steps to bake your own delicious cornbread.

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1 cup mashed sweet potatoes (cooked and pureed)
1/2 cup milk
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/4 cup honey (for glaze, optional)
2 tablespoons melted butter (for glaze, optional)

Directions

Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or a round cake pan.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon (if using).
In another bowl, combine the mashed sweet potatoes, milk, melted butter, eggs, and vanilla extract. Mix until smooth.
Gradually fold the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cornbread cool slightly in the pan.
For the optional glaze, while the cornbread is still warm, whisk together the honey and melted butter. Brush the glaze generously over the top of the cornbread.
Slice into squares or wedges and serve warm.

How to Serve Sweet Potato Cornbread

Sweet Potato Cornbread is delicious served warm by itself, but you can pair it with butter, honey, or your favorite preserves. It’s wonderful alongside soups, stews, or chili. Enjoy it as a side dish at dinner or as a tasty breakfast treat!

How to Store Sweet Potato Cornbread

Store any leftover Sweet Potato Cornbread in an airtight container at room temperature for up to 2 days. If you want to keep it fresh longer, you can refrigerate it for up to a week or freeze it for up to three months. Just make sure to wrap it well before freezing.

Tips to Make Sweet Potato Cornbread

Make sure your sweet potatoes are well-cooked and mashed smoothly for the best texture.
Don’t overmix the batter. Mixing just until combined helps keep the cornbread fluffy.
Feel free to add some mix-ins like corn kernels, jalapeños, or cheese for extra flavor!

Variation

You can try different variations of this cornbread by adding spices like nutmeg or swapping out the honey glaze for maple syrup. You could also substitute part of the all-purpose flour with whole wheat flour for a healthier option.

FAQs

1. Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes. Just make sure to drain and mash them well before adding to the mix.

2. Is this recipe gluten-free?
No, this recipe uses all-purpose flour and cornmeal. However, you can try a gluten-free flour blend to make it gluten-free.

3. How can I tell if the cornbread is done?
Insert a toothpick into the center of the cornbread. If it comes out clean or with a few crumbs, it’s ready to take out of the oven.