Did you know adding sweet potatoes to a cornbread recipe makes it healthier and tastier? This sweet potato cornbread combines the classic cornbread taste with sweet potatoes’ natural sweetness. It’s a hit at any family event.
Looking for a side dish for a fall dinner or just something comforting? This easy cornbread recipe will wow your guests. It uses a mix of fine yellow cornmeal and all-purpose flour for a moist texture. A touch of light brown sugar adds sweetness, and baking powder and soda make it fluffy.
Baked at 400°F (204°C), it’s ready in 30-33 minutes. The result is a golden-brown, soft cornbread. With a whole pound of sweet potatoes, it’s incredibly flavorful. For an extra treat, try a honey butter glaze.
Ready to make the sweet potato recipe your family will love forever? Let’s explore the wonders of sweet potato cornbread.
Ingredients for Sweet Potato Cornbread
Making a memorable homemade cornbread starts with the right ingredients. We’ll cover the main ingredients for a delicious sweet potato bread. We’ll also look at optional additions for extra flair.
Main Ingredients
For the best results, gather these primary cornbread ingredients:
- Yellow Cornmeal: 1¼ cups
- All-purpose Flour: ¾ cup
- Baking Powder: 1 tablespoon
- Baking Soda: ½ teaspoon
- Salt: 1 teaspoon
- Ground Cinnamon: ½ teaspoon
- Nutmeg: ⅛-¼ teaspoon
- Clove: ⅛-¼ teaspoon
- Granulated Sugar: ½ cup
- Light Brown Sugar: ¼ cup (packed)
- Sweet Potato Puree: 1 cup (approximately 1 large or 2 small sweet potatoes)
- Eggs: 2 large at room temperature
- Egg Yolk: 1 additional yolk at room temperature
- Vegetable Oil: 2 tablespoons
- Butter: ½ cup (melted)
- Vanilla Extract: ¼ teaspoon
- Buttermilk: 1 cup
These essentials make the base of your homemade cornbread. They ensure it’s moist, flavorful, and has the perfect texture.
Optional Ingredients
Looking to personalize your sweet potato bread? Consider these optional ingredients for a special touch:
- Orange Food Coloring: For festive flair
- Honey Glaze: Add a sweet finish by drizzling honey on the warm cornbread
- Grated Zucchini: 1 medium zucchini for added moisture and texture
Whether you stick to the basics or add these extras, your homemade cornbread is sure to impress!
Preparing the Sweet Potato Puree
Getting the sweet potato puree right is key to a velvety cornbread. Here’s how to use fresh sweet potatoes to make your cornbread better.
Using Fresh Sweet Potatoes
Choosing fresh sweet potatoes is best for your puree. Start by peeling and cutting them into cubes. Boil these cubes for about 10 minutes until they’re tender.
Let the sweet potatoes cool for at least 25 minutes. This makes peeling easier. A food processor will make your puree creamy and smooth, perfect for your cornbread.
Quick Tips
Here are some quick tips for the perfect sweet potato puree:
- Let the sweet potatoes cool before peeling for easier skin removal.
- Use a food processor for a smooth, creamy texture.
- If you see stringy fibers, strain the puree through a fine-mesh sieve.
- Don’t add liquid while blending to keep it thick and rich.
These tips will help you make a smooth, tasty sweet potato puree. It will make your cornbread healthier and more enjoyable.
Step-by-Step Instructions for Homemade Cornbread
Making delicious southern cornbread at home is easy. This recipe ensures your cornbread is fluffy, moist, and full of flavor. Just follow these simple steps to make this traditional comfort food.
Mixing the Dry Ingredients
First, gather all the dry ingredients. You’ll need 2 cups of fine yellow cornmeal, 1 cup of all-purpose flour, and more. Add 1 tablespoon of baking powder, 1 teaspoon of kosher salt, ½ teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. Mix these in a large bowl. This step is key to getting a balanced flavor in every bite.
Combining Wet Ingredients
Next, mix the wet ingredients in another bowl. Start with 2 cups of sweet potato puree. Then, add 1 cup of milk, ½ cup of sour cream, 4 large eggs, and ½ cup of melted unsalted butter. Whisk until smooth and creamy. The sweet potato puree adds texture, while eggs and buttermilk make it moist.
Blending Wet and Dry Ingredients
Now, slowly add the wet ingredients to the dry ingredients. Use a silicone spatula or spoon to mix until just combined. Don’t overmix to keep the cornbread light and tender. This is the final step before baking. Pour the batter into a preheated, oiled cast-iron skillet for a golden-brown crust.
Baking Your Sweet Potato Cornbread
First, preheat the oven to 400 degrees Fahrenheit. This step is key for a golden brown cornbread.
After preparing the batter, pour it into a greased baking dish. Use a spatula to smooth the top for even baking. Bake it uncovered at first for uniform cooking. If it browns too fast, cover it with foil to avoid over-browning.
To check if your cornbread is done, insert a toothpick into the center. If it comes out clean, it’s ready.
Baking at 400 degrees for 25-30 minutes will fill your kitchen with amazing smells. Sweet potatoes make the cornbread moist and flavorful, making it a budget-friendly favorite.
By following these steps, you’ll get a sweet potato cornbread with a golden crust. So, preheat the oven, prepare your ingredients, and bake a cornbread that will be loved by all!
Sweet Potato Cornbread Variations
Customizing sweet potato cornbread is fun and easy. You can make sweet potato cornbread muffins, a gluten-free version, or a vegan option. These changes cater to different tastes and dietary needs. Let’s dive into these options to make sure everyone can enjoy this tasty treat.
Sweet Potato Cornbread Muffins
Make your sweet potato cornbread into muffins for easy snacks. Preheat your oven to 400°F and grease a muffin tin. Follow the main recipe but fill the muffin cups. Bake for about 22 minutes for perfect muffins. These are great for school lunches, picnics, or quick snacks.
Gluten-Free Sweet Potato Cornbread
For a gluten-free version, just swap regular flour for a gluten-free mix. Use a blend of rice flour, tapioca flour, and potato starch for the best texture. Also, pick gluten-free baking powder. This change won’t affect the moistness or taste of your cornbread.
Vegan Sweet Potato Cornbread
Making vegan sweet potato cornbread is easy. Replace eggs with flax eggs and use plant-based milk instead of buttermilk. Use melted coconut oil or vegan butter instead of regular butter. You’ll get a tender, flavorful cornbread that’s vegan-friendly.
Having these variations in your recipe collection means you can meet different dietary needs without losing flavor or texture. So, enjoy your sweet potato cornbread in all its delicious forms!
Serving Suggestions and Pairings
Enjoying cornbread with sweet potatoes opens up a world of possibilities. This side dish is sweet and moist, perfect for many meals.
For a hearty meal, try it with spicy stews or savory soups. The cornbread’s sweetness balances the flavors of chili or beef stew. It also pairs well with Southern favorites like collard greens and baked chicken.
Looking for something lighter? Enjoy cornbread with sweet potatoes as a snack or dessert. Add honey butter or jam for extra sweetness. A cup of coffee or tea makes it even better.
Whether as a side or on its own, cornbread with sweet potatoes is versatile. Its mix of sweet and savory flavors complements any pairing, creating a delightful meal.
Storing and Reheating Sweet Potato Cornbread
Keeping your sweet potato cornbread fresh and delicious is easy. We’ll look at the best ways to store it for a short or long time.
Short-term Storage
For short-term storage, wrap your cornbread tightly in plastic wrap or aluminum foil. This keeps it moist and flavorful. At room temperature, it stays fresh for up to three days.
If you store it in the fridge, it can last up to five days. Make sure it’s cool before wrapping to avoid moisture.
Long-term Storage
Freezing is great for long-term storage. Wrap each piece in plastic wrap, then foil to avoid freezer burn. Put them in a freezer-safe container or zip-lock bag.
Your cornbread can stay frozen for up to three months.
To reheat sweet potato cornbread, thaw it first if frozen. Heat your oven to 350°F and warm the cornbread for 10-15 minutes. Or, microwave it for 20-30 seconds with water to keep it moist.
Conclusion
Adding sweet potatoes to your cornbread recipe makes it a hit with your family. You’ll need 1 cup of mashed sweet potato, 1 cup of cornmeal, and 1 cup of flour. This mix gives you a perfect blend of taste and texture.
Sweet potatoes bring a special flavor and make the cornbread moist. Baking it at 375°F for 25-30 minutes makes it golden brown. Let it cool for 10 minutes before slicing to enjoy its rich taste.
This recipe is not only delicious but also healthy. It’s packed with vitamins and minerals like Vitamin A and Calcium. You can also try different versions like gluten-free or vegan. Sharing this recipe with others makes it even more special.
FAQ – Sweet Potato Cornbread
What ingredients are needed for sweet potato cornbread?
You’ll need yellow cornmeal, all-purpose flour, mashed sweet potato, baking powder, baking soda, cinnamon, nutmeg, and clove. Don’t forget buttermilk, eggs, and honey for the glaze. You can add orange food coloring or extra honey glaze for a festive look.
How do I prepare the sweet potato puree?
Start by boiling fresh sweet potatoes until they’re tender. Let them cool, then peel and mash. Use a food processor to make it smooth and creamy, avoiding stringy fibers.
What is the best way to mix the ingredients?
First, mix the dry ingredients like spices in one bowl. Then, combine the wet ingredients like sweet potato puree, buttermilk, and eggs in another. Blend these together gently, avoiding overmixing for a light cornbread.
How should I bake the sweet potato cornbread?
Pour the batter into a pre-buttered baking dish. Bake at 400°F in a preheated oven. Start without covering, then cover with foil if it browns too much. A toothpick should come out clean when it’s done.
Can I make variations of this sweet potato cornbread recipe?
Yes! For muffins, adjust the baking time and use a muffin tin. For gluten-free, swap all-purpose flour with a gluten-free mix. For vegan, use flax eggs and almond milk instead of eggs and buttermilk.
What dishes go well with sweet potato cornbread?
It’s great with spicy stews, savory soups, and Southern dishes like collards and baked chicken. It’s also tasty as a snack or dessert with honey butter or jam.
How do I store and reheat sweet potato cornbread?
Wrap it tightly in plastic wrap or foil and keep at room temperature for up to three days. For longer storage, freeze for up to three months. Reheat in the oven or microwave, letting it come to room temperature first if frozen, to keep it moist and warm.
Best Sweet Potato Cornbread Recipe
Ingredients
- Main Ingredients:
- 1¼ cups yellow cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛-¼ teaspoon nutmeg
- ⅛-¼ teaspoon clove
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 cup sweet potato puree approx. 1 large or 2 small sweet potatoes
- 2 large eggs room temperature
- 1 additional egg yolk room temperature
- 2 tablespoons vegetable oil
- ½ cup melted butter
- ¼ teaspoon vanilla extract
- 1 cup buttermilk
- Optional Ingredients:
- Orange food coloring
- Honey glaze
- 1 medium grated zucchini
Instructions
- Prepare the Sweet Potato Puree:
- Peel and cut fresh sweet potatoes into cubes.
- Boil for about 10 minutes until tender.
- Let cool for 25 minutes.
- Blend in a food processor until smooth.
- Mixing Dry Ingredients:
- In a large bowl, combine yellow cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove.
- Mixing Wet Ingredients:
- In another bowl, whisk together sweet potato puree, buttermilk, eggs, egg yolk, vegetable oil, melted butter, and vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add wet ingredients to dry ingredients.
- Stir until just combined (do not overmix).
- Baking the Cornbread:
- Preheat oven to 400°F.
- Pour batter into a greased baking dish or cast-iron skillet.
- Smooth the top with a spatula.
- Bake for 25-30 minutes.
- Check with a toothpick; if it comes out clean, it’s ready.
Notes
- For extra flavor, drizzle honey glaze over warm cornbread.
- Store at room temperature for up to 3 days or refrigerate for up to 5 days.
- For longer storage, freeze for up to 3 months.
- Reheat in the oven at 350°F for 10-15 minutes or microwave for 20-30 seconds with a little water.
- Variations include making muffins, a gluten-free version with a gluten-free flour blend, or a vegan version using flax eggs and plant-based milk.
