Irresistible Sweet Potato Cornbread Recipe to Delight You

There’s something magical about the aroma of freshly baked Sweet Potato Cornbread wafting through your home. The earthy sweetness of roasted sweet potatoes dances with the buttery notes of cornbread, creating a cozy embrace that makes you feel all warm and fuzzy inside. baked churro bites cheddar corn chowder It’s like wrapping yourself in a hug from your favorite blanket on a chilly evening.

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This delightful dish isn’t just a treat for your taste buds; it holds a special place in my heart. I’ll never forget the first time I made it for my family during Thanksgiving. The look on their faces as they took that first bite—pure bliss! Sweet Potato Cornbread is perfect for any occasion, whether it’s a casual brunch or a festive holiday feast. creamy corn chowder Get ready to embark on a flavor adventure that will leave everyone begging for seconds!

I remember one Thanksgiving when my cousin tried to sneak an extra piece before dinner was even served!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sweet Potatoes: Use medium-sized sweet potatoes for the best natural sweetness; roasting brings out their flavor.

• Cornmeal: Opt for stone-ground cornmeal for added texture and flavor; it creates a hearty base.

• All-Purpose Flour: A standard ingredient that balances the sweetness of the sweet potatoes well.

• Baking Powder: Use fresh baking powder to ensure your cornbread rises beautifully.

• Milk: Whole milk adds richness; but you can substitute with almond or oat milk if desired.

• Eggs: They provide structure and moisture; use room temperature eggs for best results.

• Butter: Melted butter gives a delicious richness; feel free to swap in coconut oil for dairy-free options.

• Honey or Maple Syrup: For natural sweetness, either works wonders in this recipe. For more inspiration, check out this garlic green beans recipe recipe.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and prick the sweet potatoes with a fork before wrapping them in foil and roasting until tender, about 45-50 minutes.

Make the Batter Base: In a large bowl, mix together the cornmeal, flour, baking powder, and salt until well combined. This dry mixture forms the foundation of your cornbread.

Create the Wet Mixture: In another bowl, whisk together melted butter, milk, eggs, honey or maple syrup until smooth and creamy. The aroma will make you want to dive right in!

Mash the Sweet Potatoes: Once cooled slightly, peel and mash those roasted sweet potatoes until smooth. garlic sweet potato mash Stir them into your wet mixture until nicely blended.

Combine Wet and Dry Ingredients: Pour your wet mixture into the dry ingredients and fold gently until just combined. Be careful not to overmix; we want that fluffy texture.

Bake Your Cornbread**: Pour batter into a greased baking pan and bake in the preheated oven for 25-30 minutes until golden brown and a toothpick comes out clean from the center. The heavenly scent will have everyone gathering around!

And there you have it—the ultimate Sweet Potato Cornbread that not only fills your belly but warms your soul! Enjoy it warm from the oven with butter or as an accompaniment to your favorite chili or soup! For more inspiration, check out this loaded cheesy potato waffles recipe.

Perfecting the Cooking Process

Start by preheating your oven to 400°F (200°C). Mix dry ingredients first, then combine with wet ones. Pour into a greased pan and bake until golden brown, about 20-25 minutes.

Add Your Touch

Feel free to swap in maple syrup for honey or add spices like cinnamon and nutmeg. For extra flair, toss in some jalapeños or cheese to create a savory version.

Storing & Reheating

Store leftover Sweet Potato Cornbread in an airtight container at room temperature for up to three days. Reheat slices in the microwave or wrap them in foil and warm in the oven.

One Thanksgiving, I served this Sweet Potato Cornbread alongside turkey, and my relatives went wild! It was so good that they almost forgot about the pie.

FAQ

Can I use regular cornmeal instead of fine cornmeal?

Yes, but the texture may differ slightly, resulting in a coarser cornbread.

Is Sweet Potato Cornbread gluten-free?

You can make it gluten-free by using cornmeal and gluten-free flour.

How do I know when my cornbread is done baking?

Insert a toothpick into the center; if it comes out clean, it’s fully baked!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Sweet Potato Cornbread

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• Author: deleciouscorner
• Total Time: 45 minutes
• Yield: Serves 12 1x

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Description

Sweet Potato Cornbread is a delightful twist on traditional cornbread, combining the earthy sweetness of roasted sweet potatoes with a fluffy texture that makes it a perfect addition to any meal. This easy-to-make dish is not only visually appealing but also versatile, pairing beautifully with soups, stews, or enjoyed on its own. Whether for a cozy dinner or festive gathering, this cornbread will leave everyone wanting more!

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Ingredients

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• 1 cup mashed sweet potatoes (about 2 medium)
• 1 cup stone-ground cornmeal
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 cup whole milk (or almond/oat milk)
• 2 large eggs (room temperature)
• 1/3 cup melted butter (or coconut oil)
• 1/4 cup honey or maple syrup

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Instructions

1. Preheat your oven to 400°F (200°C). Wrap washed sweet potatoes in foil and roast for about 45-50 minutes until tender.
2. In a bowl, combine cornmeal, flour, baking powder, and salt.
3. In another bowl, whisk melted butter, milk, eggs, and honey/maple syrup until smooth.
4. Once the sweet potatoes have cooled slightly, peel and mash them before adding to the wet mixture.
5. Combine the wet and dry ingredients gently until just mixed; avoid overmixing.
6. Pour the batter into a greased baking pan and bake for 25-30 minutes until golden brown and a toothpick comes out clean.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 210
• Sugar: 6g
• Sodium: 220mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg