Sweet Potato Cornbread
This Sweet Potato Cornbread combines cornmeal and sweet potatoes for a delicious, moist cornbread that's perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup Cornmeal The main base of the cornbread, providing texture.
- 1 cup All Purpose Flour Adds structure to the cornbread for a balanced crumb.
- 1/4 cup Brown Sugar Introduces a rich sweetness to the cornbread.
- 1 tbsp Baking Powder Acts as the leavening agent for rising.
- 1/2 tsp Baking Soda Helps with browning and lightness in texture.
- 1/2 tsp Salt Enhances the flavors of all ingredients.
- 1 tsp Pumpkin Pie Spice Optional but adds a warm, seasonal flavor.
Wet Ingredients
- 1 cup Mashed Sweet Potatoes Provides natural sweetness and moisture.
- 1 cup Buttermilk Adds tanginess and helps maintain moisture.
- 2 large Eggs Binds the ingredients and adds richness.
- 1/4 cup Unsalted Butter, melted Offers richness and flavor, plus for greasing the pan.
For Serving
- to taste Honey Optional, for serving to enhance sweetness.
Instructions
Preparation
- Preheat the oven to 400F. If using a cast iron skillet, place it in the oven now.
- If using another type of pan, spray with cooking spray and set aside.
- In a large mixing bowl, combine cornmeal, flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Make a well in the center and set aside.
Mixing
- In a high-speed blender, blend sweet potatoes, buttermilk, and eggs on high for about 30 seconds.
- Pour the wet mixture into the well in the dry mixture and fold until combined; avoid overmixing.
- Stir in melted butter to combine; do not overmix.
Baking
- Remove the hot cast iron skillet from the oven, add an additional 1 to 2 tablespoons of butter, swirling to coat the pan.
- Pour the batter into the skillet and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
Serving
- Serve immediately with honey and/or additional butter, if desired.
- Store leftovers in an airtight container at room temperature for up to 5 days.
Notes
For best results, use fresh, cooked sweet potatoes and avoid overmixing the batter. Serve warm with honey or butter for enhanced flavor.