Description
A deliciously moist and flavorful sweet potato cornbread, perfect as a side dish or a snack.
Ingredients
Scale
- 2 cup yellow cornmeal*
- 1 cup all purpose flour
- ⅓ cup packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon pumpkin pie spice, optional but recommended
- 1 ½ cups cooked, peeled, mashed sweet potatoes**
- 1 ½ cups buttermilk***
- 3 large eggs
- ½ cup unsalted butter, plus 1 to 2 tablespoons more to grease the skillet
- Honey, optional for serving
Instructions
- Preheat oven to 400F. If using a cast iron skillet, place it in the oven now. If using another type of pan, spray it with cooking spray and set aside.
- In a large mixing bowl, combine cornmeal, flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Make a well in the center and set aside.
- In a high-speed blender, combine sweet potatoes, buttermilk, and eggs. Blend on high for about 30 seconds.
- Pour the wet mixture into the well in the dry mixture and fold until combined; avoid overmixing.
- Add melted butter and stir to combine; do not overmix. Set aside.
- Remove the hot cast iron skillet from the oven and add an additional 1 to 2 tablespoons of butter, swirling it around to coat the pan.
- Pour the batter into the skillet and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Serve immediately, optionally with honey and/or additional butter. Store airtight at room temperature for up to 5 days.
Notes
- Vegetarian-friendly option with the use of eggs.
- The cornbread can be frozen airtight for up to 3 months.
- Customize sweetness by adjusting the amount of brown sugar or pumpkin pie spice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg