Sweet Potato Cornbread is a cozy and flavorful dish that combines the sweetness of sweet potatoes with the heartiness of cornbread. This recipe is perfect for family gatherings and can be enjoyed warm out of the oven.
Why make this recipe
This cornbread is not just delicious; it’s simple to make and uses common ingredients. It’s an excellent way to use leftover sweet potatoes and adds a unique twist to the usual cornbread. Whether it’s a weekend brunch or a holiday dinner, this recipe will impress your family and friends!
How to make Sweet Potato Cornbread
Ingredients:
- 1 cup mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup unsalted butter, softened (for the honey butter)
- 2 tablespoons honey (for the honey butter)
- 1/2 teaspoon ground cinnamon (for the honey butter)
Directions:
- Preheat the oven to 375°F. Grease an 8×8 inch baking pan.
- In a mixing bowl, mix the cornmeal, flour, baking powder, salt, and cinnamon.
- In another bowl, combine the mashed sweet potatoes, honey, melted butter, eggs, and milk.
- Add the wet ingredients to the dry ingredients and gently mix until just combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes.
- To make the cinnamon honey butter, beat together softened butter, honey, and cinnamon until smooth.
- Cool the cornbread for 5-10 minutes before slicing. Serve warm with the cinnamon honey butter.
How to serve Sweet Potato Cornbread
Serve the Sweet Potato Cornbread warm, spread with a generous amount of cinnamon honey butter. It goes well with soups, stews, or as a side dish for any meal.
How to store Sweet Potato Cornbread
Store any leftover cornbread in an airtight container at room temperature for up to 3 days. You can also keep it in the fridge for up to a week. For longer storage, you can freeze it. Just wrap it tightly and place it in a freezer-safe bag for up to 3 months.
Tips to make Sweet Potato Cornbread
- Make sure your sweet potatoes are smooth and free of lumps when mashing.
- Don’t over mix the batter; it’s okay if a few lumps remain.
- If you like extra sweetness, feel free to add more honey or serve with a drizzle on top.
Variation (if any)
You can add ingredients like chopped nuts, dried fruits, or even cheese to the batter for added flavor and texture. Experiment to find your favorite combination!
FAQs
Q: Can I use canned sweet potatoes?
A: Yes, you can use canned mashed sweet potatoes. Just make sure to drain any excess liquid.
Q: Can I make this recipe gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.
Q: How do I know when the cornbread is done?
A: The cornbread is done when a toothpick inserted in the center comes out clean or with a few crumbs.