Description
This Sweet Potato Cornbread combines the natural sweetness and moist texture of red garnet sweet potatoes with classic cornmeal to create a tender, flavorful bread. Perfect for fall meals or as a side to chili, this recipe features warm spices like cinnamon and nutmeg and a balance of sugars for a subtly sweet finish. It is baked to golden perfection and makes 12 delicious servings.
Ingredients
Scale
Sweet Potato Preparation
- 2 medium red garnet sweet potatoes (peeled and chopped)
Dry Ingredients
- 2 cups fine yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup granulated sugar
- ¼ cup light brown sugar
Wet Ingredients
- 1 cup milk
- ½ cup sour cream
- 4 large eggs
- ½ cup unsalted butter (melted)
Instructions
- Steam the Sweet Potatoes: Place 1 inch of water in a large pot and fit it with a steamer basket. Add in the peeled and chopped sweet potatoes, cover, and bring to a boil. Reduce to a low boil and cook until the sweet potatoes are tender enough to pierce easily with a fork, about 10-15 minutes.
- Puree the Sweet Potatoes: Transfer the cooked sweet potatoes to a food processor and blend until smooth. Measure out 1 cup of the puree to use in the recipe and save the remaining for another use.
- Preheat the Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Spray an 11×7-inch baking pan with oil to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg until evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, mix the pureed sweet potato with granulated sugar, light brown sugar, milk, sour cream, eggs, and melted butter until fully incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Bake the Cornbread: Pour the batter into the prepared baking pan and bake in the preheated oven for 35 to 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before slicing and serving warm.
Notes
- Ensure sweet potatoes are fully cooked and soft before pureeing for best texture.
- You can substitute buttermilk for milk for a slight tang and added moisture.
- Leftover pureed sweet potatoes can be frozen or used in other recipes like mashed potatoes or soups.
- Adjust sugar quantities if you prefer a less sweet or sweeter cornbread.
- Use a toothpick to check doneness; it should come out clean or with a few moist crumbs, but no wet batter.
- For a crispier crust, use a cast-iron skillet instead of a baking pan.
