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Easy Sweet Potato Cornbread Recipe

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4.6 from 5 reviews

This easy sweet potato cornbread recipe combines the natural sweetness of mashed sweet potatoes with the classic texture of cornbread, enhanced by warm spices and a rich buttery glaze. Perfect as a comforting side or snack, this cornbread is moist, flavorful, and effortlessly delicious.

Ingredients

Cornbread

  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • optional orange food coloring (4 drops recommended)
  • 1 cup buttermilk
  • 1/4 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 tsp ground nutmeg
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 cups yellow cornmeal
  • 1/4 tsp ground cloves
  • 1/2 cup melted butter
  • 1 egg yolk (large, room temperature)
  • 2 eggs (large, room temperature)
  • 1/4 cup packed light brown sugar
  • 1 cup cooked and mashed sweet potatoes
  • 1/2 cup white sugar
  • 2 tbsp cooking oil (or any neutral oil like canola)

Glaze

  • 2 tbsp packed light brown sugar
  • a pinch of ground cinnamon
  • 4 tbsp melted butter
  • 2 tbsp honey
  • a pinch of salt

Instructions

  1. Prepare the Baking Dish and Preheat Oven: Preheat your oven to 400°F (200°C). Lightly butter an 8-inch glass baking dish to prevent sticking and set it aside for later use.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar. Ensure everything is well combined and set aside.
  3. Combine Wet Ingredients: In another large bowl, combine pureed sweet potatoes, eggs, egg yolk, melted butter, oil, vanilla extract, and buttermilk. If you’re using orange food coloring, stir it in—four drops are recommended. Mix until smooth and fully integrated.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be cautious not to over stir as this can result in a dense texture.
  5. Pour Batter and Bake: Pour the batter evenly into the prepared baking dish. Place the dish on the middle rack of your preheated oven and bake for 20 minutes. After 20 minutes, tent the dish with aluminum foil to prevent over-browning and continue to bake for an additional 20 minutes, or until the middle is set.
  6. Prepare and Apply the Glaze: To make the glaze, stir together all of the glaze ingredients while the brown sugar and butter are hot to ensure the sugar dissolves. Spread the glaze evenly over the hot cornbread before serving.

Notes

  • Using freshly ground nutmeg will provide a stronger, more aromatic flavor compared to pre-ground nutmeg.
  • Optional orange food coloring adds a vibrant color to the cornbread but can be omitted without affecting flavor.
  • Be careful not to overmix the batter to keep the cornbread light and fluffy.
  • For best results, use room temperature eggs and melted butter when combining wet ingredients.
  • You can substitute cooking oil with melted coconut oil or vegetable oil based on your preference.
  • Allow the cornbread to cool slightly before adding the glaze to help it absorb better.
  • The baking dish size is important; using an 8-inch dish ensures the cornbread cooks evenly.

Find it online: https://sweetworldtastes.com/easy-sweet-potato-cornbread-recipe/