Sweet Potato Cornbread Recipe
Sweet potato cornbread is tender and sweet, with a fantastic moist crumb. Easy to make and tasty, you'll love it with soups, chili and more!
Prep: 15 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 10 servings
Ingredients
- 8 tablespoons unsalted butter melted and cooled, divided
- 1 ¼ cups finely ground cornmeal
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup Greek yogurt I used 2%
- ½ cup mashed sweet potato*
- 2 large eggs lightly beaten
- ¼ cup buttermilk
- ¼ cup pure maple syrup or honey
- ½ cup corn kernels thawed if frozen
Instructions
- Preheat the oven to 425°F. Place a 9- or 10-inch oven-safe (preferably cast-iron) skillet in the oven while it preheats. Reserve 1 tablespoon of the butter for greasing the pan.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
- In a separate mixing bowl, combine 7 of the tablespoons butter, yogurt, mashed sweet potato, eggs, buttermilk, and maple syrup. If the butter resolidifies, warm the bowl briefly in the microwave until it melts.
- Add the wet ingredients to the dry ingredients and stir until just combined and the batter is thick and lumpy. A few lumps of flour remaining are fine. Fold in the corn.
- Carefully remove the skillet from the oven. Brush with the reserved tablespoon butter. Pour the batter into the skillet.
- Bake sweet potato cornbread for 18-20 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes in the skillet. Slice and serve warm right from the skillet, or carefully turn the cornbread out onto a cutting board to cool fully.
Notes
- *To make mashed sweet potato, poke one medium sweet potato all over with a fork. Place on a microwave safe plate and microwave for 5-8 minutes (depending on the size of the sweet potato), until easily pierced with a fork, flipping the potato every 2 minutes so it heats evenly. Remove from the microwave and with a knife, carefully slice it open so it can cool more quickly. When cool enough to handle, remove the skin and mash the flesh with a fork or potato masher until mostly smooth (some fibers will remain intact, that’s totally fine).
- I haven't tried this, but I think pumpkin or mashed squash could work for the sweet potato.
- TO STORE: Refrigerate your sweet potato cornbread in an airtight container for up to 4 days.
- TO FREEZE: Store this cornbread for up to 6 months in the freezer wrapped. Let it cool completely, then wrap it tightly in a layer of plastic, then aluminum foil. Thaw overnight in the fridge before serving.
- TO REHEAT: Let the cornbread come to room temperature on the counter before serving or reheat it in a 350°F oven until warm.
Nutrition
Serving: 1(of 10)Calories: 254kcalCarbohydrates: 32gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 58mgPotassium: 287mgFiber: 3gSugar: 7gVitamin A: 3032IUVitamin C: 3mgCalcium: 77mgIron: 1mg
