Sweet Potato Cornbread

Sweet Potato Cornbread: A Delicious Twist on a Classic Favorite

Cornbread is a beloved staple in many kitchens, but if you’re looking to elevate this classic dish, Sweet Potato Cornbread is the way to go. This recipe combines the rich, earthy flavor of roasted sweet potatoes with the familiar texture of cornbread, creating a side dish that’s both comforting and slightly sweet. Perfect for serving alongside your favorite fall and winter dishes or simply enjoying on its own, this Sweet Potato Cornbread is sure to become a new favorite.

Why You’ll Love This Recipe

Sweet Potato Cornbread offers a delightful blend of flavors and textures that makes it stand out from traditional cornbread. The roasted sweet potatoes add a natural sweetness and moisture to the bread, while the cornmeal provides that classic, slightly gritty texture we all love. The addition of cinnamon or pumpkin pie spice gives it a warm, cozy flavor that’s perfect for the colder months. Plus, it’s easy to make and comes together in just 35 minutes, making it an ideal side dish for busy weeknights or holiday gatherings.

Ingredients

• 1 1/4 cups cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp ground cinnamon or pumpkin pie spice
• 1/4 tsp salt
• 6 oz unsalted butter, melted and cooled
• 2 tbsp honey
• 1/3 cup brown sugar
• 2 large eggs
• 1 cup buttermilk, room temperature
• 1 cup roasted and mashed sweet potatoes

Directions

Prepare the Cornbread:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Grease and line a 9-inch square baking pan with parchment paper for easy removal and clean-up.
2. Mix the Dry Ingredients:
   In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, ground cinnamon (or pumpkin pie spice), and salt until well combined. This will ensure that the leavening agents and spices are evenly distributed throughout the batter.
3. Combine the Wet Ingredients:
   In a separate bowl, whisk together the melted butter, brown sugar, eggs, buttermilk, and mashed sweet potatoes. Make sure the butter is cooled to prevent curdling the eggs.
4. Mix the Batter:
   Add the wet mixture to the dry ingredients, and mix with a rubber spatula until just combined. Be careful not to overmix, as this can lead to a dense cornbread.
5. Transfer to Baking Pan:
   Pour the batter into the prepared baking pan and smooth the top with a spatula to ensure even baking.
6. Bake:
   Bake in the preheated oven for 18-20 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean. The cornbread should spring back lightly when touched.

Serve and Enjoy:

7. Cool and Serve:
   Allow the cornbread to cool in the pan for a few minutes before cutting it into squares. Serve it warm, either plain, slathered with butter, or drizzled with honey for an extra touch of sweetness.

Recipe Details

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 9 servings
• Calories: 250 kcal per serving

Final Thoughts

This Sweet Potato Cornbread is a delicious and unique twist on the classic cornbread recipe. It’s moist, flavorful, and perfectly spiced, making it a great addition to any meal. Whether you’re serving it with a hearty stew, a holiday feast, or enjoying it as a snack, this cornbread is sure to impress. The combination of sweet potatoes and warm spices makes it a comforting and satisfying dish that’s perfect for fall and winter. Give this recipe a try and enjoy the wonderful flavors of sweet potato cornbread at your next meal!

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