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Sweet Potato Cornbread
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Sweet Potato Cornbread

Sweet Potato Cornbread is a flavorful twist on traditional cornbread, combining sweet potato puree with classic cornbread ingredients to create a moist, tender, and slightly sweet bread. Ideal for holiday dinners, cozy gatherings, or as a comforting side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 large sweet potato
  • 1 ½ cups yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ cup granulated sugar
  • ¼ cup packed brown sugar
  • ¾ cup milk
  • ½ cup sour cream
  • ½ cup melted butter cooled
  • 3 large eggs room temperature, lightly beaten

Method
 

  1. Preheat Oven: Preheat to 375°F (190°C).
  2. Bake Sweet Potato: Poke holes in the sweet potato, bake on a sheet for 45-60 minutes until tender. Cool, peel, and puree.
  3. Mix Dry Ingredients: Whisk together cornmeal, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Combine Wet Ingredients: Mix granulated sugar, brown sugar, milk, sour cream, melted butter, eggs, and sweet potato puree.
  5. Combine Mixtures: Add dry ingredients to wet ingredients, mix until just combined.
  6. Prepare Pan: Pour batter into a greased 10-inch cast iron skillet or baking pan.
  7. Bake: Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
  8. Cool and Serve: Cool in the skillet for 20 minutes before slicing.

Notes

  • Sweet Potato Preparation: Microwave the sweet potato for a quicker alternative.
  • Texture Variations: Adjust milk for denser or fluffier cornbread.
  • Serving Suggestions: Pairs well with chili, soups, or enjoyed with butter.