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–+ servings
Sweet Potato Cornbread

Sweet Potato Cornbread

A sweet and rustic sweet potato cornbread that goes with any savory meal or served as a snack!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Calories: 479
Ingredients Method Nutrition Notes

Ingredients
  

Cornbread
  • 1¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅛-¼ teaspoon clove
  • ⅛-¼ teaspoon nutmeg
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 cup cooked sweet potatoes (pureed) (See note)
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • 2 tablespoons vegetable oil
  • ½ cup butter, melted
  • ¼ teaspoon vanilla extract
  • 1 cup buttermilk
  • orange food coloring (optional)
Honey Butter
  • 4 tablespoons butter, melted
  • 2 tablespoons light brown sugar, packed
  • 2 tablespoons honey
  • pinch of salt
  • pinch of cinnamon

Method
 

  1. *See note on how to prepare the sweet potato puree
  2. Preheat oven to 400 ℉. Lightly butter an 8-inch glass baking dish. Set aside.
  3. In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, clove, nutmeg, granulated sugar, and brown sugar. Set aside.
  4. In a separate large bowl, stir together sweet potatoes, eggs, egg yolk, oil, butter, vanilla, and buttermilk.
  5. Stir in orange food coloring, if using.
  6. Gradually add dry ingredients to wet ingredients, stirring gently just until combined. Do not overmix.
  7. Pour the batter evenly into the prepared baking dish.
  8. Bake on the middle rack for 20 minutes. After 20 minutes, loosely tent with aluminum foil and bake for an additional 20 minutes, or until the center is set and a toothpick inserted into the center comes out clean or with moist crumbs clinging to it.
  9. Remove from the oven and prepare the glaze.
  10. To make the glaze, stir together all of the glaze ingredients. (Make sure to stir the brown sugar into the butter while it's hot so that it dissolves)
  11. Brush the glaze generously over the hot cornbread, going over the top a few times to let it soak in. (You will not need all of the glaze.)
  12. Slice and serve.

Nutrition

Calories: 479kcalCarbohydrates: 59gProtein: 7gFat: 25gSaturated Fat: 13gSodium: 716mgFiber: 3gSugar: 29g

Notes

The incorporation of sweet potato puree not only enhances the moisture content of the cornbread but also adds natural sweetness, making the final product rich and tender. The starches in the sweet potato bind the ingredients together, resulting in a beautifully textured cornbread that stands out from traditional versions.

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