Sweet Potato Cornbread Recipe

 Sweet potato cornbread is a moist and flavorful twist on the classic Southern cornbread. The mashed sweet potatoes add natural sweetness, vibrant color, and a tender crumb, making it the perfect side dish for chili, barbecue, or holiday meals. It’s comforting, slightly sweet, and pairs beautifully with both savory and sweet dishes.

1. Ingredients (makes 9 squares or 1 round loaf):

  1. 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and peeled)

  2. 1 cup yellow cornmeal

  3. 1 cup all-purpose flour (or gluten-free flour blend)

  4. ⅓ cup brown sugar, packed

  5. 1 tbsp baking powder

  6. ½ tsp baking soda

  7. ½ tsp salt

  8. ½ tsp ground cinnamon (optional for warmth)

  9. 2 large eggs

  10. 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice as substitute)

  11. ¼ cup unsalted butter, melted (plus extra for greasing)

  12. 2 tbsp honey (optional, for extra sweetness)

2. Cooking and Serving Details:

  1. Servings: 9 squares or 8 wedges

  2. Preparation time: 20 minutes

  3. Cooking time: 30–35 minutes

  4. Total time: 50–55 minutes

3. Method:

  1. Prepare the Sweet Potato: Peel and chop 1 medium sweet potato. Boil or steam until fork-tender, about 15 minutes. Mash until smooth and measure 1 cup. Tip: Roasting the sweet potato makes it sweeter and adds a rich flavor.

  2. Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.

  3. Mix Wet Ingredients: In another bowl, whisk mashed sweet potato, eggs, buttermilk, melted butter, and honey until well combined. Tip: Make sure sweet potato mash is smooth to avoid lumps in the batter.

  4. Combine Batter: Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix. The batter should be thick but pourable.

  5. Prepare Pan: Grease an 8x8-inch square pan or a 9-inch cast-iron skillet with butter. Pour in the batter and spread evenly.

  6. Bake: Place in a preheated oven at 180°C (350°F) and bake for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Tip: Cast-iron skillets give the cornbread crispier edges.

  7. Cool and Slice: Let the cornbread cool for 10 minutes before slicing into squares or wedges.

4. Serving Suggestions:

  1. Serve warm with butter and honey drizzled on top.

  2. Pair with chili, soups, or barbecue dishes.

  3. Enjoy as a holiday side dish alongside turkey or ham.

5. Extra Tips:

  1. Add ½ cup shredded cheddar cheese and chopped jalapeños for a savory kick.

  2. Substitute maple syrup for honey for a richer flavor.

  3. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

  4. Freeze individual slices for up to 2 months; reheat in oven for best texture.

6. Nutrition per serving (1 of 9):

  1. Calories: ~210 kcal

  2. Protein: 4 g

  3. Carbohydrates: 33 g

  4. Fat: 7 g

  5. Fiber: 2 g

  6. Sugar: 11 g

  7. Sodium: 240 mg

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