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Sweet Potato Cornbread

Sweet Potato Cornbread: Soft, Sweet & Simply Irresistible

Enjoy this Sweet Potato Cornbread that blends the moist goodness of cornbread with a hint of natural sweetness from sweet potatoes.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Cakes
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Cornmeal
  • 1 cup All-purpose flour can be substituted with gluten-free flour
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1/2 tsp Baking soda
  • 1 tsp Spices (cinnamon, clove, nutmeg)
  • 1/3 cup Granulated sugar
  • 1/3 cup Brown sugar
  • 1 cup Pureed sweet potatoes must be cooled
  • 2 large Eggs
  • 1 large Egg yolk
  • 1/4 cup Melted butter
  • 1/4 cup Oil (vegetable or canola)
  • 1 tsp Vanilla extract
  • 1 cup Buttermilk can substitute with milk mixed with vinegar
For the Glaze (optional)
  • 2 tbsp Butter for brushing on cornbread
  • 1 tbsp Brown sugar for glaze
  • 1 tbsp Milk

Equipment

  • 8-inch glass baking dish
  • Mixing bowls
  • Whisk
  • Spatula
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and butter an 8-inch glass baking dish.
  2. In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, baking soda, and spices until combined.
  3. In another bowl, blend the pureed sweet potatoes, eggs, egg yolk, melted butter, oil, vanilla extract, and buttermilk until smooth.
  4. Gradually combine the dry ingredients with the wet mixture, stirring gently until just combined.
  5. Pour the batter into the prepared baking dish and bake for 20 minutes.
  6. Cover the top with foil and bake for another 20 minutes, or until set in the middle.
  7. To make the optional glaze, combine melted butter, brown sugar, and milk in a saucepan over low heat until smooth.
  8. Brush the glaze over the warm cornbread and let it cool for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 8gVitamin A: 1400IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

For best results, allow the sweet potatoes to cool before adding to the mix to prevent premature cooking.

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