Sweet Potato Cornbread
This Sweet Potato Cornbread is the perfect blend of classic cornbread with mashed sweet potato and brown sugar, cinnamon, and nutmeg. Tender, flavorful, and great to pair with any meal.
Servings: 8
Calories: 287kcal
Equipment
- 1 cast iron skillet
Ingredients
- 1 ½ cups sweet potato, cooked and mashed
- ½ tablespoon vegetable oil
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup brown sugar
- 3 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ¼ cup butter, room temperature
- 1 large egg
- 1 cup buttermilk
Instructions
- Begin the recipe by preparing the sweet potatoes. Clean the skin/outside of the sweet potatoes and slice them in half before placing them on a parchment-lined baking sheet to roast them in the oven at 400 degrees F. for about 30 minutes. Remove from the oven and scoop out the sweet potato and mash the 1 ½ cups that you need for the recipe.
- Begin preparing the cornbread recipe by preheating the oven to 400 degrees F. and place a cast iron skillet with ½ tablespoon of vegetable oil in it inside the oven to heat while you prepare the cornbread.
- In a large bowl, whisk together the 1 cup all-purpose flour, 1 cup yellow cornmeal, ¼ cup brown sugar, 3 teaspoons baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 1 teaspoon salt until combined.
- Add in the ¼ cup room temperature butter and combine using your hands or a pastry cutter until it resembles a coarse meal. Set aside.
- In a separate medium-size bowl, stir together the prepared 1 ½ cups sweet potato, 1 large egg, and 1 cup buttermilk until combined.
- Make a well/hole in the center of the flour mixture and add in the sweet potato mixture. Stir until combined, the mixture will be lumpy and thick.
- Carefully remove the cast iron skillet from the oven and add in the cornbread mixture. Swirl the skillet around to make sure the hot oil evenly covers the bottom. Spread the cornbread mixture around evenly in the skillet before adding back into the oven to bake for 35 to 40 minutes, until the top is golden and the edge has lightly browned.
- Carefully remove the sweet potato cornbread from the oven and allow it to cool in the cast iron skillet for about 10 minutes before serving it with butter. Enjoy!
Notes
- If you prefer not to use a cast iron skillet, then use a regular square baking dish and omit the ½ tablespoon of vegetable oil. Lightly spray with cooking spray instead and no need to heat the baking dish before adding the cornbread mixture.
- Try not to overmix the cornbread mixture. Stir it just enough to combine the ingredients and stop. Overmixing may result in tough cornbread.
- This recipe requires buttermilk for the best cornbread recipe. Try not to substitute it with anything else.
- Use salted or unsalted butter and light or dark brown sugar, either will work.
- Serve with additional butter while it is still warm for the best results.
Nutrition
Calories: 287kcal | Carbohydrates: 46g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 400mg | Potassium: 542mg | Fiber: 4g | Sugar: 12g | Vitamin A: 10350IU | Vitamin C: 10mg | Calcium: 135mg | Iron: 2mg