Name: Sweet Potato Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup Cornmeal; 1 cup All-purpose flour; 1 tablespoon Baking powder; 1 teaspoon Salt; ¼ teaspoon Ground cinnamon; 1 ½ cups Buttermilk (at room temperature); 1 cup Mashed sweet potato (from one medium or two small baked sweet potatoes); ¼ cup Honey; ¼ cup Melted butter; 2 Large eggs (at room temperature)

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Every time I make Sweet Potato Cornbread, it feels like a warm hug on a chilly day. Growing up, the aroma of this delicious dish wafting through the kitchen was synonymous with family gatherings and cozy evenings. I remember my grandmother meticulously mixing the ingredients, her apron dusted with flour and sweet potato. This recipe has a special place in my heart, bringing together the earthy sweetness of sweet potatoes with the comforting texture of cornbread. It’s perfect for any occasion, but it shines brightest during the fall when the leaves change and the air turns crisp. With this Sweet Potato Cornbread recipe, you can create a delightful dish that not only nourishes the body but also warms the soul. Whether served alongside a hearty stew or enjoyed as a snack with butter, it’s a versatile treat that everyone will love.

Recipe Snapshot

Total Time:
40 mins

Prep Time:
10 mins

Cook Time:
30 mins

Difficulty:
Medium

Calories:
210 kcal

Protein:
4 g

Diet:
Paleo, Gluten-Free, AIP

Fat:
8 g

Tools Used:
9 inch square pan, Mixing Bowl, immersion blender

Why This Sweet Potato Cornbread Shines

Flavor Fusion

The combination of sweet potatoes and cornmeal is truly magical. The natural sweetness of the sweet potatoes adds a unique flavor, elevating traditional cornbread to a whole new level. You’ll find that the balance of savory and sweet satisfies a variety of palates.

Perfect Texture

When made correctly, Sweet Potato Cornbread has a moist and fluffy texture. The addition of buttermilk not only enriches the flavor but also ensures that every bite is tender and delicious. This dish is a true delight for anyone who loves their cornbread light and airy.

Versatility

This recipe is remarkably adaptable. You can enjoy it warm from the oven, or let it cool and slice it for sandwiches. It works beautifully as a side dish for a festive meal, or as a standalone snack. You can even transform it into muffins for an easy grab-and-go breakfast!

Seasonal Delight

As the leaves fall and the air cools, Sweet Potato Cornbread embodies the essence of autumn. It’s a perfect dish for Thanksgiving or any family gathering during the fall season. The rich flavors resonate with the season, making it a must-have on your table.

Simple Ingredients

You likely have most of the ingredients for Sweet Potato Cornbread in your pantry. It’s made with cornmeal, flour, and a few other pantry staples, making it budget-friendly and easy to whip up on a whim.

Ingredients You’ll Need for Sweet Potato Cornbread

Each ingredient in Sweet Potato Cornbread plays a vital role in creating the perfect flavor and texture. The blend of dry ingredients with the natural sweetness of sweet potatoes results in an irresistible dish. Here’s a look at the key players:

Cornmeal: The star of the show, providing that classic cornbread flavor and texture.
All-purpose flour: Helps bind the ingredients together, ensuring a fluffy texture.
Baking powder: The leavening agent that makes the cornbread rise beautifully.
Salt: Enhances the flavors of the other ingredients.
Ground cinnamon: Adds warmth and depth to the flavor profile.
Buttermilk: Contributes to the moistness and gives a slight tang.
Mashed sweet potatoes: The key ingredient that adds sweetness and moisture.
Honey: A natural sweetener that enhances the flavor further.
Melted butter: Adds richness and a lovely buttery flavor.
Large eggs: Binds everything together and helps with the rise.

The Process for Making Sweet Potato Cornbread

Making Sweet Potato Cornbread is a straightforward process, and you’ll love how the kitchen fills with its inviting aroma. Let’s dive into each step to create this delicious dish that will surely be a hit!

Preheat your oven to 400°F (200°C). Start by greasing and lining a 9 inch square baking pan with parchment paper. This will help the cornbread come out easily after baking.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and ground cinnamon. This mixture will form the base of your cornbread, so make sure it’s well combined.
In a separate medium bowl, whisk together the buttermilk, mashed sweet potatoes, honey, melted butter, and eggs. Use an immersion blender if needed to remove any lumps, making for a smoother batter.
Pour the buttermilk mixture into the cornmeal mixture. Gently stir until everything is fully combined. Avoid overmixing to keep the cornbread light.
Transfer the mixture to the prepared baking pan, then smooth the top with a spatula. This will ensure even baking and a nice presentation.
Place the pan in the preheated oven and bake for 25 to 30 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, allow the cornbread to cool for about 15 minutes in the pan. This cooling time helps it set properly before slicing.
Finally, slice the Sweet Potato Cornbread and serve warm. Enjoy the delightful flavors with your favorite spreads or alongside a hearty soup.

Things Worth Knowing

Mix with care: Ensure you don’t overmix the batter. This keeps the cornbread light and fluffy.
Check doneness: A toothpick should come out clean when inserted into the center of the cornbread. If it’s still wet, give it a few more minutes in the oven.
Use room temperature ingredients: This helps the batter mix more smoothly and evenly.
Storage: Store any leftover cornbread in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

Recipe Tips about Sweet Potato Cornbread

Every recipe has its quirks, and Sweet Potato Cornbread is no exception. Here are some handy tips to make your baking experience even better:

Storage: To keep leftovers fresh, wrap the cornbread tightly in plastic wrap or store in an airtight container. It’s best enjoyed within two days at room temperature.
Freezing: Yes, you can freeze Sweet Potato Cornbread. Just wrap slices in plastic wrap and place them in a freezer-safe bag. They’ll last for about three months. When ready to eat, thaw and warm in the oven.
Pairing: This cornbread pairs wonderfully with chili, soups, or a hearty salad. Try serving it with a dollop of butter or honey.
Experiment with flavors: Feel free to add fresh sweet corn kernels, chopped herbs, or spices like jalapeno for a kick.
Muffin version: If you prefer, you can make muffins instead of a single pan of cornbread. Just check for doneness after about 20 minutes.

Serve This Sweet Potato Cornbread With

There are countless ways to enjoy Sweet Potato Cornbread. Here are some of my favorites:

Hearty soups: This cornbread is a fantastic companion to chili or vegetable soup, enhancing the meal with its rich flavor.
Comfort food dinners: Serve it alongside roasted meats or casseroles for a comforting family dinner that will warm your heart.
Fall gatherings: Ideal for Thanksgiving or autumn get-togethers, Sweet Potato Cornbread brings a seasonal touch to your table.
Breakfast delight: Enjoy it as a sweet breakfast treat. Toast slices and spread with butter or jam for a delicious start to your day.
On-the-go snack: Perfect for lunchboxes or picnics, it can be sliced into squares for easy transport.

FAQ

Absolutely! You can use fresh sweet potatoes. Just make sure to cook them first, either by baking or boiling, and then mash them until smooth. This will give your Sweet Potato Cornbread the tender texture and sweetness that makes it special.

Sweet Potato Cornbread pairs perfectly with hearty soups, chili, or even alongside a roast. It’s versatile enough to be a snack on its own or a delightful side. Spread with butter or honey for an extra treat!

To store leftovers of your Sweet Potato Cornbread, wrap it tightly in plastic wrap or place in an airtight container. It will stay fresh at room temperature for two days, or you can refrigerate it for a bit longer.

Yes, you can freeze your Sweet Potato Cornbread. Just cut it into slices, wrap each slice in plastic wrap, and place them in a freezer-safe bag. They can be frozen for up to three months. To enjoy, simply thaw and warm in the oven!

Yes! You can make Sweet Potato Cornbread gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just be sure to check the other ingredients to ensure they’re also gluten-free.

Conclusion

Sweet Potato Cornbread is a delightful fusion of flavors and textures that brings warmth to any meal. Its unique combination of sweet potatoes and traditional cornbread creates a dish that’s both comforting and satisfying. I encourage you to try making it for your next gathering or cozy night in. You won’t regret it, and your taste buds will thank you!