Sweet Potato Queen Cornbread
A delicious twist on a classic, Sweet Potato Queen Cornbread is rich, moist, and bursting with comforting fall-inspired flavors. Infused with the natural sweetness of mashed sweet potato and elevated by hints of cinnamon and nutmeg, this cornbread offers a delightful balance of sweet and savory. Its tender, cake-like texture comes from a blend of all-purpose flour and yellow cornmeal, while melted butter and vanilla extract add depth and richness. Perfectly golden from the oven, this cornbread pairs beautifully with honey, butter, or as a side dish to hearty mains. Simple to prepare in under an hour, this recipe is a crowd-pleaser that redefines traditional cornbread with warm, seasonal flair. Perfect for Thanksgiving, family gatherings, or cozy dinners!
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Ingredients
- 1 medium (about 1 cup mashed) Sweet potato
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 0.5 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch round or square baking pan.
Step 2
Peel and dice the sweet potato, then boil it in a medium pot of water until fork-tender, about 10-12 minutes. Drain and mash until smooth. Allow it to cool slightly.
Step 3
In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg. Whisk until evenly mixed.
Step 4
In a separate bowl, whisk together the mashed sweet potato, eggs, milk, melted butter, and vanilla extract until smooth and well incorporated.
Step 5
Gradually add the wet ingredients to the dry ingredients, stirring gently with a wooden spoon or spatula. Mix just until combined; avoid overmixing to keep the cornbread tender.
Step 6
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Step 7
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 8
Remove from the oven and allow the cornbread to cool in the pan for 10 minutes before slicing and serving.
Step 9
Serve warm with butter, honey, or your favorite topping. Enjoy!
Nutrition Facts
| Serving size | (1105.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2822.7 |
| Total Fat 131.3g | 0% |
| Saturated Fat 72.2g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 667.1mg | 0% |
| Sodium 3250.6mg | 0% |
| Total Carbohydrate 373.0g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 127.5g | |
| Protein 48.1g | 0% |
| Vitamin D 189.4IU | 0% |
| Calcium 480.1mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 1434.6mg | 0% |
Source of Calories