Sweet Potato Cornbread Recipe
My sweet potato cornbread recipe is more than a side dish for Thanksgiving. It's a tribute to Southern cooking. It's full of rich flavors and health benefits, making it a favorite for holidays. This recipe's secret is its mix of sweet and savory. Adding pureed sweet potatoes turns cornbread into a nutritious treat that's both filling and good for you. Whether you're cooking for a family event or just want a cozy side dish, this recipe offers true Southern tastes. It brings the essence of traditional American cooking right to your table.
Ingredients
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour or gluten-free alternative
- 1 cup mashed sweet potato
- 1/2 cup melted butter
- 1 cup + 2 tablespoons buttermilk
- 2 large eggs
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 375°F.
- In a large bowl, mix 1 1/4 cups yellow cornmeal, 3/4 cup all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt.
- In another bowl, mix 1 cup sweet potato puree, 2 eggs, 1/2 cup melted butter, 1 cup buttermilk, and 1/4 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until combined (do not overmix).
- Pour the batter into a greased 9x13 inch baking pan or cast-iron skillet.
- Bake for 25-30 minutes until the top is golden brown.
- Test doneness with a toothpick—if it comes out clean with a few moist crumbs, it's done.
Notes
- Store at room temperature in an airtight container for 1-2 days or refrigerate for up to 5-7 days.
- For freezing, wrap the cornbread in plastic wrap, then aluminum foil, and store for up to 3-4 months.
- Reheat by wrapping in foil and heating in a 350°F oven for 10-15 minutes, or microwave in 15-second intervals.
- For gluten-free, use a gluten-free flour blend.