Description
Homemade sweet potato cornbread brings Southern comfort to your table with rustic charm. Rich golden crumbs meld hearty cornmeal and smooth sweet potato for a delightful side dish you’ll crave at every meal.
Ingredients
Scale
Main Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup mashed sweet potato (about 1 large sweet potato)
- 1 cup buttermilk
- 2 large eggs
Sweeteners and Spices:
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Leavening and Seasoning Agents:
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
Instructions
- Prepare the foundation by heating the oven to 375F (190C) and coating a 9-inch square baking pan or cast-iron skillet with grease.
- Transform sweet potato into silky puree by boiling diced pieces for approximately 15 minutes, then draining and mashing until completely smooth.
- Create a dry mixture by combining cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a spacious mixing bowl, whisking thoroughly to distribute ingredients evenly.
- Craft a harmonious wet blend by integrating mashed sweet potato, buttermilk, eggs, melted butter, and honey, whisking until the consistency becomes uniform and glossy.
- Gently fold wet ingredients into dry ingredients, stirring minimally to prevent overmixing, which can result in dense texture.
- Transfer the golden-hued batter into the prepared pan, ensuring an even distribution for consistent baking.
- Slide the pan into the preheated oven and bake for 25-30 minutes, monitoring until a toothpick emerges clean when inserted into the center.
- Remove from oven and allow the cornbread to rest briefly, letting the internal temperature stabilize before slicing and serving.
Notes
- Enhance the moisture by using fresh, vibrant sweet potatoes with smooth, creamy texture for optimal bread consistency.
- Customize spice levels by adjusting cinnamon and nutmeg according to personal taste preferences, creating a personalized flavor profile.
- Substitute buttermilk with dairy-free alternatives like almond milk or coconut milk for lactose-intolerant or vegan dietary needs.
- Prevent dry cornbread by avoiding overmixing the batter, which can develop gluten and result in tough, dense texture.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 214 kcal
- Sugar: 11 g
- Sodium: 273 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg