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Sweet Potato Cornbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 44 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 48 minutes
  • Yield: 8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Sweet Potato Cornbread is a moist and flavorful twist on traditional cornbread, incorporating mashed sweet potatoes and warm pumpkin pie spice for a subtle sweetness and comforting fall-inspired taste. Baked in a hot cast iron skillet, it develops a crispy crust with a tender crumb, making it perfect as a side dish or a snack. The recipe uses common pantry ingredients along with buttermilk and honey for added richness and depth.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup sugar

Wet Ingredients

  • 2 eggs (room temperature)
  • 1 cup buttermilk (room temperature)
  • 2 tablespoons honey
  • 1/2 cup plus 1 tablespoon unsalted butter (melted and slightly cooled)
  • 1 cup sweet potato mashed (about 1 large sweet potato)
  • 1/2 tablespoon orange food coloring (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven and skillet. Preheat your oven to 375 degrees F (190 degrees C). Place a 10-inch cast iron skillet in the oven and let it warm for 5 minutes to get it hot, which helps create a crispy crust on the cornbread.
  2. Cook sweet potatoes. Peel and dice the sweet potato into 3/4-inch cubes. Place the cubes in a saucepan and cover with lukewarm water. Bring the water to a boil and cook until the sweet potatoes are tender, about 10 minutes.
  3. Mash and cool sweet potatoes. Drain the cooked sweet potatoes thoroughly and mash them until smooth using an electric mixer or potato masher. Allow the mashed sweet potatoes to cool for at least 25 minutes to avoid curdling the eggs when mixing.
  4. Mix wet ingredients. In a large bowl, whisk together the eggs, buttermilk, melted butter (reserve 1 tbsp for skillet), honey, vanilla extract, orange food coloring (if using), and sugar until well combined.
  5. Combine dry ingredients. In another bowl, mix all-purpose flour, cornmeal, baking powder, baking soda, salt, and pumpkin pie spice. Gradually add the dry mixture to the wet ingredients, stirring until just combined to avoid overworking the batter.
  6. Add sweet potato and prepare skillet. Fold the cooled mashed sweet potato into the batter until evenly incorporated. Remove the hot skillet from the oven and add 1 tablespoon of butter, swirling to coat the bottom and sides thoroughly.
  7. Bake the cornbread. Pour the batter into the prepared skillet, smoothing the top with a spatula. Bake in the preheated oven for 28 minutes or until the center is set and a toothpick inserted comes out clean. Avoid overbaking to keep the cornbread moist.
  8. Cool and serve. Remove the skillet from the oven and let the cornbread cool for at least 10 minutes before slicing. Serve warm with softened butter and honey if desired, and enjoy!

Notes

  • Using a hot cast iron skillet ensures a crispy crust on the cornbread.
  • Allow sweet potato mash to cool before mixing to prevent eggs from cooking prematurely.
  • Do not overmix the batter to keep the cornbread tender.
  • Orange food coloring is optional and used for enhanced color only.
  • Serve with extra honey or butter for added sweetness and richness.

Find it online: https://dishmelt.com/sweet-potato-cornbread-recipe/