Sweet Potato Cornbread
Sweet potato cornbread is super moist and tender and flavored with brown sugar, warm spices, molasses, and a hint of vanilla. This is the perfect bread to serve with Thanksgiving dinner, although it tastes terrific year-round!
Servings: 8 servings
Calories: 276kcal
Ingredients
- 1 cup yellow cornmeal 155g
- 1 cup all-purpose flour (125g) weighed or spooned and leveled
- ¼ cup light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup mashed sweet potato
- ¾ cup whole buttermilk
- 1 tablespoon dark molasses such as Grandma's
- ½ teaspoon vanilla extract
- 2 large eggs
- 7 tablespoons butter unsalted, divided
Instructions
- Preheat your oven to 400°F. Place a 10-inch cast-iron skillet in the oven to heat while you prepare the batter.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and cloves until combined.
- Melt 6 tablespoons of butter in the microwave in a microwave-safe bowl and set aside. Add the mashed sweet potato, buttermilk, molasses, vanilla, and eggs to a separate medium mixing bowl whisk until combined.
- Pour the sweet potato mixture into the bowl with the cornmeal mixture and fold the batter together a silicone spatula until no more dry cornmeal is visible. Add the melted butter and mix it into the batter with the spatula. The batter will be thick.
- Carefully remove the skillet from the oven and place the remaining one tablespoon of butter in it. Swirl the butter around in the skillet until melted. Spoon the batter into the hot skillet and smooth it out into an even layer.
- Bake the cornbread for 20-25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the cornbread to cool for about 10 minutes before slicing.
Notes
- Do not overmix the batter, a few lumps remaining are totally fine. Overmixing activates the gluten in flour which can make your cornbread turn out chewy instead of tender.
- Be careful not to overbake your cornbread so that it doesn't dry out.
- Leftover cornbread can be stored in an airtight container in the refrigerator for up to a week.
Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 36.1g | Protein: 5.5g | Fat: 12.7g | Saturated Fat: 7.3g | Cholesterol: 71mg | Sodium: 355mg | Potassium: 313mg | Fiber: 1.9g | Sugar: 9.1g | Calcium: 138mg | Iron: 2mg