Sweet Potato Cornbread
Sweet Potato Cornbread is a delicious twist on the traditional cornbread. This recipe combines the sweet, rich flavor of sweet potatoes with the classic taste of cornbread, making it perfect for any meal. Whether you’re serving it at a family gathering, a holiday dinner, or just as a tasty snack, this cornbread is sure to please everyone.
Why Make This Recipe
There are many reasons to make Sweet Potato Cornbread. It’s easy to prepare and requires simple ingredients that you might already have in your pantry. The sweet potatoes add a unique flavor and moisture to the bread, making it soft and warm. Plus, this cornbread is not only tasty but also nutritious. It pairs wonderfully with soups, chili, or can be enjoyed on its own. You will love the hint of sweetness from the honey glaze that makes it even more special.
How to Make Sweet Potato Cornbread
Making Sweet Potato Cornbread is simple and quick. Here’s how to do it!
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup 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)
- 1 tablespoon unsalted butter (for glaze)
- 1/4 teaspoon vanilla extract (for glaze)
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish or an 8-inch round cake pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk together the mashed sweet potatoes, milk, melted butter, eggs, and vanilla until smooth.
- Combine the wet and dry ingredients, stirring until just mixed.
- Pour the batter into the prepared dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, make the honey glaze by heating the honey and butter in a saucepan over low heat until melted. Stir in the vanilla and remove from heat.
- Brush the warm glaze over the hot cornbread right after baking.
- Allow the cornbread to cool slightly before slicing. Enjoy!
How to Serve Sweet Potato Cornbread
Sweet Potato Cornbread can be served warm or at room temperature. It pairs well with soups, stews, and chili. You can also serve it with butter or additional honey for extra sweetness.
How to Store Sweet Potato Cornbread
To store Sweet Potato Cornbread, let it cool completely. Then, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to 2 days, or in the refrigerator for about a week. You can also freeze it for up to 3 months; just thaw it overnight in the fridge before serving.
Tips to Make Sweet Potato Cornbread
- Make sure the sweet potatoes are well cooked and pureed for a smoother texture in the cornbread.
- You can add a touch of more spices like nutmeg or ginger for extra flavor if you desire.
- To enhance the sweetness, consider adding raisins or nuts to the batter.
Variation
You can try different variations by adding cheese or herbs into the batter for a savory twist. Also, consider using pumpkin puree instead of sweet potatoes for a different flavor.
FAQs
1. Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes. Just make sure to drain and rinse them before mashing.
2. Is it possible to make this cornbread gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.
3. How can I make it less sweet?
If you prefer a less sweet cornbread, you can reduce the amount of sugar in the recipe. Start with 1/4 cup and adjust to taste.
Enjoy making your Sweet Potato Cornbread! It’s a delightful dish everyone will enjoy.
