Sweet Potato Cornbread

There’s something incredibly comforting about a warm slice of Sweet Potato Cornbread. I remember the first time I made it; my kitchen was filled with the sweet aroma of baked goods that instantly brought me back to my grandmother’s home. She had this magical way of transforming simple ingredients into something extraordinary, and this recipe is no exception. Whether it’s a chilly fall day or a festive Thanksgiving gathering, there’s just something about the combination of sweet potatoes and cornbread that feels like a warm hug. From the first bite, you can taste the love and memories woven into every crumb. It’s the kind of dish that brings everyone to the table, sparking conversations and laughter. So, grab your apron and let’s dive into this delightful recipe together!

Sweet Potato Cornbread Shopping List

When it comes to making Sweet Potato Cornbread, the ingredients are simple yet flavorful. Each component plays a vital role in crafting a delightful dish. The key players include sweet potatoes, which impart natural sweetness and moisture, and a blend of cornmeal and flour that gives the cornbread its unique texture. Together, these ingredients create a comforting treat that’s perfect for any occasion.

• 2 medium red garnet sweet potatoes – Peeled and chopped, these sweet potatoes provide a natural sweetness and moisture to the cornbread.
• 2 cups fine yellow cornmeal – A classic base for cornbread, adding a wonderful texture.
• 1 cup all-purpose flour – Balances the cornmeal for a light, fluffy cornbread.
• 1 tablespoon baking powder – Helps the bread rise, giving it that perfect fluffy texture.
• 1 teaspoon baking soda – Works in conjunction with the baking powder for leavening.
• 1 teaspoon kosher salt – Enhances all the flavors in the cornbread.
• ½ teaspoon ground cinnamon – Adds warmth and depth of flavor.
• ½ teaspoon ground nutmeg – Complements the sweetness of the sweet potatoes.
• ¼ cup granulated sugar – Adds sweetness to the cornbread.
• ¼ cup light brown sugar – Adds a hint of molasses flavor and moisture.
• 1 cup milk – Contributes to the bread’s moisture content.
• ½ cup sour cream – Adds richness and tanginess.
• 4 large eggs – Essential for binding the ingredients together.
• ½ cup unsalted butter, melted – Provides richness and flavor.

The Process for Making Sweet Potato Cornbread

Making Sweet Potato Cornbread is a straightforward process that yields a deliciously moist and sweet bread. Follow these simple steps to create a dish that everyone will love.

1. Start by placing 1 inch of water in a large pot and fitting it with a steamer basket. Add in the sweet potatoes, cover, and bring to a boil. Reduce to a low boil and cook until the sweet potatoes are easily pierced with a fork, about 10 to 15 minutes. This step is crucial to soften the sweet potatoes for blending.
2. Once cooked, transfer the sweet potatoes to a food processor and process until smooth. Measure out 1 cup for the cornbread and save any remaining puree for another use. You’ll want that creamy texture to shine through in your final product.
3. Preheat your oven to 375°F. While it’s warming up, spray an 11×7-inch baking pan with oil to prevent sticking. This ensures that your cornbread comes out perfectly shaped and intact.
4. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mixing these dry ingredients thoroughly will help distribute the leavening agents evenly.
5. In a medium bowl, mix the pureed sweet potato, granulated sugar, brown sugar, milk, sour cream, eggs, and melted butter until well combined. This creamy mixture is what will give your cornbread its moist texture.
6. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. This will help ensure a tender cornbread.
7. Pour the batter into the prepared baking pan and spread it out evenly. The aroma that fills your kitchen at this point will have everyone eagerly waiting.
8. Bake in the preheated oven for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. You’ll want to keep an eye on it as baking times can vary.
9. Let the cornbread cool in the pan for about 10 minutes before serving warm. This resting time helps the flavors meld together beautifully.

Change It Up

There are countless ways to put your own twist on Sweet Potato Cornbread. Here are some tips to help you make it uniquely yours:

• Storage: Keep any leftovers in an airtight container in the fridge for up to four days. Reheat in the oven for the best texture.
• Freezing: You can freeze slices of Sweet Potato Cornbread. Wrap them in plastic wrap and store in a freezer bag for up to three months.
• Pairing: This cornbread pairs wonderfully with savory dishes like chili or soups. It can also be served with sweet toppings for breakfast.
• Flavor Variations: Add ingredients like jalapeños or cheese to give your cornbread a kick or herbs for a fresh twist.
• Serving Suggestions: Serve with butter and honey for a sweet treat or alongside hearty meals for a filling side.

How to Serve Sweet Potato Cornbread

Serving Sweet Potato Cornbread can be as versatile as the recipe itself. Here are some ideas to elevate your dining experience:

• Perfect Side Dish: Serve it alongside roasted meats, particularly turkey or chicken, to balance the savory flavors.
• Brunch Delight: Pair it with eggs and bacon for a lovely brunch, adding a touch of sweetness to your spread.
• Fall Gatherings: This cornbread is a wonderful addition to any autumn gathering, like Thanksgiving or harvest dinners.
• With Soups: It’s also fantastic when served with bean or vegetable soups, absorbing the flavors beautifully.
• Snack Time: Enjoy as a quick snack with butter or a dollop of jam in the afternoon.
• Storage Tips: For the best flavor, store any leftovers in the refrigerator and reheat gently before serving.

FAQ

Conclusion

The beauty of Sweet Potato Cornbread lies in its delightful blend of flavors and textures, making it a beloved dish for many. It’s not just about eating; it’s about creating memories and enjoying the simple pleasures of life with family and friends. I encourage you to try your hand at this recipe, and I assure you, it will become a favorite in your home. Give it a go and savor every delicious bite!

Sweet Potato Cornbread

The ultimate comfort food, Sweet Potato Cornbread is moist, sweet, and perfect for any occasion. Whether you're hosting a holiday dinner or just craving something warm and satisfying, this easy recipe is sure to please. Make it tonight and enjoy the delightful flavors!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Side Dishes

Cuisine American

Servings 12 pieces

Calories 210 kcal

Equipment

• Kitchen Scale
• Food Processor
• 11×7-inch Baking Pan

Ingredients

  

• 2 medium red garnet sweet potatoes peeled and chopped
• 2 cups fine yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• 1 cup milk
• ½ cup sour cream
• 4 large eggs
• ½ cup unsalted butter melted

Instructions

 

• Start by placing 1 inch of water in a large pot and fitting it with a steamer basket. Add in the sweet potatoes, cover, and bring to a boil. Reduce to a low boil and cook until the sweet potatoes are easily pierced with a fork, about 10 to 15 minutes.
• Once cooked, transfer the sweet potatoes to a food processor and process until smooth. Measure out 1 cup for the cornbread and save any remaining puree for another use.
• Preheat your oven to 375°F. While it's warming up, spray an 11×7-inch baking pan with oil to prevent sticking.
• In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In a medium bowl, mix the pureed sweet potato, granulated sugar, brown sugar, milk, sour cream, eggs, and melted butter until well combined.
• Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
• Pour the batter into the prepared baking pan and spread it out evenly.
• Bake in the preheated oven for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
• Let the cornbread cool in the pan for about 10 minutes before serving warm.

Notes

• Tip 1: Do not substitute canned sweet potato puree – it is too wet.
• Tip 2: This cornbread can also be baked in a 10-inch cast iron skillet or 9×9-inch baking pan.

Keyword easy cornbread, Fall Recipes, Sweet Potato Cornbread recipe, Thanksgiving bread

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!