Sweet Potato Cornbread

If you’re looking for a delicious and comforting side dish, you’ve come to the right place! This Sweet Potato Cornbread is not just any cornbread; it’s a delightful blend of flavors that adds warmth to any meal. Whether you’re whipping it up for a busy weeknight dinner or serving it at family gatherings, this recipe is sure to impress everyone at the table. The sweet potatoes give it a lovely moist texture and a hint of sweetness that perfectly complements savory dishes.

What I love most about this Sweet Potato Cornbread is how versatile it is. It pairs beautifully with soups, stews, or even as a snack on its own. Plus, the warm, rustic aroma that fills your kitchen while it bakes is simply irresistible!

Why You’ll Love This Recipe

• Easy to Make: With simple steps and ingredients, this cornbread comes together quickly, making it perfect for any cook.
• Flavorful & Unique: The addition of sweet potatoes gives this cornbread a unique flavor that sets it apart from traditional recipes.
• Family-Friendly: Everyone will love the slightly sweet taste! It’s an excellent way to introduce more veggies into your meals.
• Make-Ahead Option: This cornbread can be prepared in advance and warmed up before serving, making it great for potlucks or gatherings.

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that you might already have in your pantry. Here’s what you’ll need to make this delightful Sweet Potato Cornbread:

• 1¼ cups yellow cornmeal
• ¾ cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ⅛-¼ teaspoon clove
• ⅛-¼ teaspoon nutmeg
• ½ cup granulated sugar
• ¼ cup light brown sugar, packed
• 1 cup cooked sweet potatoes (pureed) (See note)
• 2 eggs, room temperature
• 1 egg yolk, room temperature
• 2 tablespoons vegetable oil
• ½ cup butter, melted
• ¼ teaspoon vanilla extract
• 1 cup buttermilk
• orange food coloring (optional)
• 4 tablespoons butter, melted (for glaze)
• 2 tablespoons light brown sugar, packed (for glaze)
• 2 tablespoons honey (for glaze)
• pinch of salt (for glaze)
• pinch of cinnamon (for glaze)

Variations

One of the best things about this Sweet Potato Cornbread is how flexible the recipe can be. Feel free to get creative based on your preferences or what you have on hand!

• Add Cheese: Stir in some shredded cheese for a cheesy twist!
• Mix in Herbs: Fresh herbs like rosemary or thyme can elevate the flavors even further.
• Spice It Up: Add diced jalapeños or cayenne pepper for a spicy kick.
• Use Different Flours: Swap half the all-purpose flour with whole wheat flour for added nutrition.

How to Make Sweet Potato Cornbread

Step 1: Prepare the Sweet Potato Puree

To start off, you’ll want to prepare your sweet potato puree. Simply cook the sweet potatoes until they are soft—boiling or baking works perfectly! Once they cool down a bit, mash them until smooth. This step is crucial because the sweet potato adds moisture and flavor to our cornbread.

Step 2: Preheat Your Oven

Now it’s time to preheat your oven to 400°F (200°C). While that’s warming up, lightly butter an 8-inch glass baking dish. This ensures that your cornbread will come out easily after baking!

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and light brown sugar. Mixing these dry ingredients well helps evenly distribute the leavening agents and spices throughout your cornbread.

Step 4: Combine Wet Ingredients

In another bowl, combine your pureed sweet potatoes with eggs, egg yolk, melted butter, vegetable oil, vanilla extract, and buttermilk. If you’re using orange food coloring for an extra pop of color (which I highly recommend!), add that here too. Mixing these ingredients together creates a lovely base full of flavor.

Step 5: Combine Wet and Dry Mixtures

Gradually add your dry ingredient mixture into the wet ingredients. Gently stir until just combined—be careful not to over mix! This will keep your cornbread tender and fluffy.

Step 6: Bake Your Cornbread

Pour the batter evenly into your prepared pan and bake on the middle rack for about 20 minutes. After that time has passed, tent it with foil and bake for an additional 20 minutes until the middle is set.

Step 7: Prepare the Glaze

While it’s baking away in your oven, prepare the glaze by stirring together melted butter with light brown sugar, honey, a pinch of salt and cinnamon. The heat from the butter will help dissolve everything nicely!

Step 8: Glaze & Serve!

Once baked perfectly golden brown and set in the middle, brush your warm cornbread generously with the glaze while it’s still hot—this adds so much flavor! Remember not to use all of it; save some for later if you’d like.

And there you have it! A delightful Sweet Potato Cornbread ready to enjoy with family and friends! Serve warm and watch everyone go back for seconds!

Pro Tips for Making Sweet Potato Cornbread

Making the perfect Sweet Potato Cornbread is all about attention to detail and a little love! Here are some tips to ensure your cornbread turns out delightful every time.

• Use fresh sweet potatoes – Freshly cooked sweet potato puree gives your cornbread a richer flavor and creamier texture compared to canned options.
• Room temperature ingredients – Bring your eggs and buttermilk to room temperature before mixing. This helps them blend better, resulting in a lighter, fluffier bread.
• Don’t overmix – Gently combine your wet and dry ingredients until just incorporated. Overmixing can lead to dense cornbread instead of the light, airy texture we’re aiming for.
• Tent with foil – Tenting with foil during the second half of baking prevents over-browning and ensures even cooking throughout the cornbread.
• Experiment with spices – Feel free to adjust the cinnamon, clove, and nutmeg based on your taste preferences. These spices not only enhance flavor but also add warmth that complements the sweetness of the potatoes.

How to Serve Sweet Potato Cornbread

Sweet Potato Cornbread is incredibly versatile and can be enjoyed in various ways! Whether you’re serving it as a side dish or a snack, it’s sure to impress.

Garnishes

• Honey drizzle – A light drizzle of honey adds an extra layer of sweetness that pairs perfectly with the cornbread’s rustic flavors.
• Chopped herbs – Fresh herbs like parsley or chives sprinkled on top provide a fresh contrast to the sweet notes of the bread.
• Butter spread – Softened butter slathered on warm cornbread enhances its richness and makes for a comforting treat.

Side Dishes

• Spicy Black Bean Chili – A hearty chili made with black beans brings a spicy element that beautifully balances the sweetness of the cornbread.
• Roasted Vegetables – Colorful roasted veggies such as carrots, bell peppers, and zucchini add vibrant flavors and nutrients that complement this dish wonderfully.
• Creamy Coleslaw – A tangy coleslaw provides crunch and brightness, cutting through the richness of the cornbread while adding freshness to your meal.
• Crispy Fried Chicken (plant-based alternative) – For those looking for protein, a crispy plant-based fried “chicken” can be a delightful pairing with this cornbread.

Now you’re all set to whip up some delicious Sweet Potato Cornbread! Enjoy it warm from the oven or at your next gathering—either way, it’s bound to be a hit!

Make Ahead and Storage

This Sweet Potato Cornbread is perfect for meal prep! Its delightful flavors only improve over time, making it a great dish to prepare ahead of time for busy days.

Storing Leftovers

• Allow the cornbread to cool completely before storing.
• Wrap it tightly in plastic wrap or aluminum foil.
• Store in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to a week.

Freezing

• Once cooled, slice the cornbread into individual servings for easy thawing.
• Wrap each piece in plastic wrap and then place them in a freezer-safe bag.
• Freeze for up to 3 months. Label the bag with the date.

Reheating

• Thaw frozen cornbread slices overnight in the refrigerator.
• Preheat your oven to 350°F (175°C).
• Place cornbread on a baking sheet and cover loosely with foil.
• Heat for about 10-15 minutes or until warmed through. Alternatively, you can microwave individual pieces for about 20-30 seconds.

FAQs

Here are some common questions about Sweet Potato Cornbread that might help you along your baking journey!

Can I use fresh sweet potatoes instead of canned?

Absolutely! Just cook and puree fresh sweet potatoes until smooth. This will give your Sweet Potato Cornbread a deliciously fresh flavor!

How do I make Sweet Potato Cornbread gluten-free?

To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.

Can I add mix-ins to my Sweet Potato Cornbread?

Yes! Feel free to add ingredients like chopped nuts, dried fruits, or even jalapeños for a spicy kick!

How should I serve Sweet Potato Cornbread?

Sweet Potato Cornbread is excellent as a side dish for soups and stews or enjoyed as a tasty snack on its own.

Final Thoughts

I hope this Sweet Potato Cornbread finds its way into your kitchen and fills your home with warmth and joy! It’s such a special recipe that combines sweet and savory flavors, making it perfect for any occasion. Enjoy trying it out, and don’t forget to share your experience! Happy baking!