Sweet Potato Corn Bread
Elevate your cornbread game with this Sweet Potato Corn Bread, a moist, golden-hued twist on a Southern classic. Made with naturally sweet mashed sweet potato, rich buttermilk, and a touch of honey, this recipe strikes the perfect balance between savory and sweet. The addition of yellow cornmeal gives it a traditional texture, while the creamy sweet potato keeps it irresistibly tender. Wholesome ingredients like all-purpose flour, baking powder, and a hint of salt create the perfect rise, making this cornbread light yet hearty. An easy-to-follow recipe with just 15 minutes of prep, it bakes to perfection in under 40 minutes, yielding 8 generous servings. Serve it warm with butter or a drizzle of honey for maximum comfort food vibes. Perfect for holiday feasts, weeknight dinners, or a cozy addition to soups and stews, this sweet potato cornbread is sure to impress!
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Ingredients
- 1 sweet potato (medium)
- 6 tablespoons unsalted butter (melted)
- 1 cup buttermilk
- 0.25 cup honey
- 2 large eggs
- 1 cup yellow cornmeal
- 0.75 cup all-purpose flour
- 1 tablespoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
Directions
Step 1
Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking pan or line it with parchment paper.
Step 2
Pierce the sweet potato several times with a fork and microwave it on high for 5-6 minutes until tender, or bake it in the oven at 400°F (200°C) for 45 minutes. Allow it to cool slightly, then peel and mash until smooth.
Step 3
In a large mixing bowl, whisk together the melted butter, buttermilk, honey, and eggs until well combined.
Step 4
Stir in the mashed sweet potato until smooth and evenly incorporated.
Step 5
In a separate bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
Step 6
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Step 7
Pour the batter into the prepared pan and spread evenly.
Step 8
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 9
Allow the cornbread to cool in the pan for 10 minutes before slicing and serving.
Nutrition Facts
| Serving size | (876.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2093.5 |
| Total Fat 94.0g | 0% |
| Saturated Fat 52.3g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 584.8mg | 0% |
| Sodium 3330.6mg | 0% |
| Total Carbohydrate 283.2g | 0% |
| Dietary Fiber 17.3g | 0% |
| Total Sugars 67.3g | |
| Protein 42.9g | 0% |
| Vitamin D 206.9IU | 0% |
| Calcium 411.7mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 1264.1mg | 0% |
Source of Calories