Description
A moist and tender sweet potato cornbread recipe
Ingredients
Scale
- 1 cup sweet potato puree (homemade or canned)
- 1 cup cornmeal (stone-ground or traditional)
- 1 cup all-purpose flour (or gluten-free substitute)
- 1/2 cup honey or brown sugar
- 1/2 cup unsalted butter (melted) or coconut oil for dairy-free
- 1/2 cup buttermilk (or non-dairy alternative)
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon nutmeg (optional)
Instructions
- Preheat the Oven: Set your oven to 375°F. Grease a cast iron skillet, baking dish, or muffin tin.
- Prepare the Wet Ingredients: In a large bowl, whisk together sweet potato puree, melted butter, buttermilk, eggs, and honey.
- Combine Dry Ingredients: In a separate bowl, sift together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix the Batter: Gradually fold the dry ingredients into the wet mixture. Stir just until combined; do not overmix.
- Bake: Pour the batter into the prepared skillet or pan. Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cornbread cool for 10 minutes before slicing. Serve warm with honey butter or your favorite glaze.
Notes
- For a gluten-free cornbread, replace the all-purpose flour with a gluten-free baking blend.
- Substitute buttermilk with non-dairy yogurt or almond milk mixed with a teaspoon of vinegar for a dairy-free version.
- Add shredded cheese or jalapeños for a savory twist, or dried cranberries for a festive touch.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 250
- Sugar: 12g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Sweet Potato Cornbread