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Sweet Potato Cornbread

Tender and moist cornbread with sweet potato puree, warm spices, and a golden crust, perfect alongside soups, chili, or as a breakfast treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Breads and Doughs
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup sweet potato puree fresh or canned, no added spices
  • 1 cup cornmeal yellow or white, stone-ground preferred
  • 3/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1/3 cup unsalted butter melted
  • 1/2 cup whole milk or buttermilk
  • 1 teaspoon vanilla extract

Equipment

  • 8-inch square baking pan or 9-inch cast iron skillet
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Oven
  • Toothpick or cake tester
  • Cooling rack (optional)

Method
 

  1. Preheat the oven to 400°F (200°C) and grease an 8-inch square baking pan or 9-inch cast iron skillet.
  2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg until evenly combined.
  3. In a large bowl, whisk the sweet potato puree, eggs, melted butter, milk, and vanilla extract until smooth.
  4. Pour the dry ingredients into the wet ingredients and gently fold with a spoon or spatula until just combined.
  5. Transfer the batter to the prepared pan and spread it evenly with a spatula.
  6. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Allow the cornbread to cool in the pan for 10 minutes at room temperature.
  8. Run a knife around the edges, turn the cornbread out onto a cooling rack or cutting board, slice into wedges or squares, and serve warm.

Notes

Let the cornbread rest for 10 minutes before slicing and serve warm with butter and honey.