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Sweet Potato Cornbread

Sweet Potato Cornbread

This Sweet Potato Cornbread brings warmth and comfort to your home with its delightful flavor.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Snacks
Cuisine: Southern
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dry Mix
  • 1 cup Yellow Cornmeal Ensure it's finely ground for a smooth finish.
  • 1 cup All-Purpose Flour Can be substituted with a gluten-free blend.
  • 1 tbsp Baking Powder Check for freshness.
  • 1 tsp Salt Balances sweetness.
  • 1 tsp Baking Soda Works with buttermilk.
  • 1 tsp Cinnamon Adjust to taste.
  • 1/4 tsp Ground Clove For warmth and depth.
  • 1/4 tsp Nutmeg For warmth and flavor.
  • 1/2 cup Granulated Sugar Reduce amount for less sweetness.
  • 1/2 cup Light Brown Sugar Packed for accuracy.
For the Sweet Mix
  • 1 cup Cooked Sweet Potatoes (pureed) Canned unsweetened can work.
For the Binding and Moisture
  • 2 large Eggs Room temperature for better mixing.
  • 1/3 cup Vegetable Oil Can substitute melted coconut oil.
  • 1/4 cup Melted Butter Use dairy-free option for dairy-free diets.
  • 1 tsp Vanilla Extract Enhances flavor.
  • 1 cup Buttermilk Can substitute milk mixed with vinegar.
Optional Enhancements
  • 1 drop Orange Food Coloring For visual appeal, optional.

Equipment

  • 8-inch baking dish
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions for Sweet Potato Cornbread
  1. Preheat your oven to 400°F (200°C) and lightly butter an 8-inch baking dish.
  2. In a large mixing bowl, whisk together the dry ingredients until well blended.
  3. In a separate bowl, mix the wet ingredients until smooth.
  4. Gradually fold the dry mix into the wet, stirring gently until just combined.
  5. Pour the batter into the baking dish and bake for 20 minutes at 400°F.
  6. Tent with foil and continue baking for another 20 minutes until set.
  7. While baking, prepare the glaze by mixing melted butter, brown sugar, honey, and cinnamon.
  8. Brush the glaze over the cornbread right out of the oven.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store cooled cornbread in an airtight container; it keeps well in the fridge for up to 3 days and can be frozen for 3 months.

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