There’s something about the aroma of baking cornbread that instantly brings me back to my grandmother’s kitchen. Sweet Potato Cornbread is one of those delightful recipes that I can’t get enough of, especially during the cooler months. I remember my grandma would whip it up as an accompaniment to her famous chili, and oh my, every bite was sheer perfection! The sweetness from the sweet potato combined with the cornmeal gives it a unique touch that makes it stand out from your typical cornbread. Plus, it’s a fantastic way to sneak in those vitamins without anyone being the wiser!
What I love most about this recipe is how incredibly easy it is to make. You don’t need any fancy gadgets—just a mixing bowl and a whisk will do the trick! Perfect for those of us who may not have culinary degrees but still want to impress family and friends. Let’s dive into how to create this mouthwatering Sweet Potato Cornbread from scratch, shall we?
What’s in Sweet Potato Cornbread?
- 1 cup sweet potato puree: The star of the show! You can use cooked and mashed sweet potatoes. It not only adds sweetness but also gives a lovely orange hue to the cornbread.
- 1 cup cornmeal: Essential for that classic cornbread texture! I recommend using medium or coarse cornmeal for the best results.
- 1 cup all-purpose flour: This helps balance the cornmeal’s texture and gives the bread a fluffy quality.
- 1/4 cup sugar: Adjust according to your liking; I often lean on the sweeter side! Brown sugar gives an extra depth if you fancy.
- 1 tablespoon baking powder: This is your secret weapon for a nice rise and fluffy texture.
- 1/2 teaspoon salt: Just enough to enhance all the flavors; don’t skip this step!
- 1 teaspoon cinnamon (optional): For a hint of warmth and spice. I like to add this, especially when serving it with chili.
- 2 large eggs: These will bind everything together and add richness.
- 1 cup buttermilk: Adds moisture and a slight tang! If you’re in a pinch, milk with a tablespoon of vinegar works too.
- 1/4 cup unsalted butter, melted: Brings that wonderful richness; plus, I always add a little extra for greasing the pan.
- Honey or maple syrup: A drizzle on top just elevates this cornbread to a whole new level of sweetness!
Is Sweet Potato Cornbread Good for You?
Sweet Potato Cornbread brings some healthy intrigue to the table! The sweet potato puree is packed with vitamins A and C and fiber, making it a nutritious addition to your meal. Plus, the cornmeal provides whole grain goodness, which means you’ll find some lovely fiber and antioxidants in this dish as well. However, do remember that it does have sugar and butter, so moderation is key if you’re keeping an eye on those calories. On the upside, pairing it with hearty soups or simply enjoying a small slice as a sweet treat is a great way to relish all its flavors while keeping things balanced!
Ingredients List
- 1 cup sweet potato puree, cooked and mashed
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar (adjust based on desired sweetness)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 2 large eggs
- 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- 1/4 cup unsalted butter, melted (plus extra for greasing)
- Honey or maple syrup, for drizzling on top
How to Make Sweet Potato Cornbread?
- First things first, preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, salt, and cinnamon (if you’re using it). Give those dry ingredients a good mix!
- In another bowl, whisk together the eggs, sweet potato puree, buttermilk, and melted butter until everything is well combined.
- Pour the wet mixture into the bowl with the dry ingredients and stir gently. You want it to be just combined—don’t overmix! Lumps are totally okay here.
- Transfer the batter to the prepared baking dish and spread it evenly.
- Bake in the preheated oven for about 25-30 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the middle comes out clean.
- Once it’s out of the oven, allow it to cool for a few moments before cutting it into squares. Serve warm and don’t forget to slather on some butter and drizzle with honey or maple syrup!
Sweet Tips for the Best Cornbread
- If you want to kick things up a notch, try adding creamed corn or diced jalapeños to the batter for added flavor and texture.
- This cornbread is perfect as a side for chili, soups, or even as a sweet snack on its own!
- You can store leftovers in an airtight container, and it reheats wonderfully. A quick zap in the microwave is all you need!
I truly hope you give this Sweet Potato Cornbread a try—it’s been a cherished recipe in my family, and I know it will become one of yours too! The addition of sweet potatoes gives it a delightful twist, making it perfect for any occasion. And if you make it, I’d love to hear about your experience. Happy baking, friends!
