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Sweet Potato Cornbread

Sweet Potato Cornbread
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If you’re searching for a delightful and heartwarming addition to your meal repertoire, look no further than this Sweet Potato Cornbread. This recipe beautifully marries the natural sweetness of sweet potatoes with the comforting essence of traditional cornbread, making it a perfect companion for hearty soups, stews, or simply enjoyed on its own. Its inviting aroma, enhanced by warm spices like cinnamon and nutmeg, fills your kitchen and creates a cozy atmosphere. Easy to whip up in under an hour, this Sweet Potato Cornbread is not only family-friendly but also versatile enough to suit various palates. Whether served as a side dish or a snack during the day, it promises to be a favorite at any gathering.

Ingredients

Scale
  • 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 (to taste)
  • ⅛–¼ teaspoon nutmeg (to taste)
  • 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 (for glaze)
  • pinch of cinnamon (for glaze)

Instructions

  1. Prepare sweet potato puree by steaming or baking sweet potatoes until soft; mash until smooth.
  2. Preheat the oven to 400°F (200°C) and lightly butter an 8-inch glass baking dish.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, salt, baking soda, spices, granulated sugar, and brown sugar.
  4. In another bowl, combine the sweet potato puree with eggs, melted butter, vegetable oil, vanilla extract, and buttermilk; mix well.
  5. Gradually add dry ingredients to wet mixture while stirring gently until just combined.
  6. Pour batter into the prepared pan and spread evenly.
  7. Bake for 20 minutes; tent with foil and bake for an additional 20 minutes until set in the center.
  8. While baking, prepare the glaze by mixing melted butter, brown sugar, honey, salt, and cinnamon in a small bowl.
  9. Brush glaze over warm cornbread once out of the oven.
  10. Allow to cool slightly before slicing and serving.

Nutrition

Find it online: https://jadecooks.com/sweet-potato-cornbread/