Sweet Potato Cornbread
Infused with the flavor of sweet potatoes, this Sweet Potato Cornbread is doubly delicious! Moist, and easy to make, it's great with soups, salads, BBQ, and more!
Servings: 8 servings
Calories: 251kcal
Ingredients
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/2 cup cooked sweet potato
- 2 tablespoons oil
- 1 1/4 cups cornmeal fine grind
- 3/4 cup all-purpose flour
- 1/3 cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt use half as much table salt
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat your oven to 450-F and lightly oil a cast iron skillet or spray a baking dish with cooking spray.
- Combe the sweet potato, eggs, oil, and buttermilk in a bowl. Mix well.
- Whisk the cornmeal, flour, sugar, baking powder, salt, and nutmeg together in a larger bowl.
- Add the potato mixture to the flour mixture and stir until just combined. Don't overmix.
- Pour the batter into your prepared pan and bake at 450-F for about 20 minutes or until puffed and starting to crack.
- Transfer the cornbread to a cooling rack as soon as it is cool enough to handle safely.
- Serve with gobs of butter and honey, and enjoy!
Notes
Chef Jenn's Tips
- Don't overcook cornbread! You know cornbread is cooked when it is cracking on the top and is firm but still a bit bouncy to the touch.
- For the best sweet potato flavor, use mashed leftover roasted or baked sweet potatoes.
- No buttermilk? You can still get a tangy flavor with a combination of 2/3 milk and 1/3 full-fat sour cream.
Nutrition
Serving: 1wedge | Calories: 251kcal | Carbohydrates: 39g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 513mg | Potassium: 189mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1309IU | Vitamin C: 0.2mg | Calcium: 145mg | Iron: 2mg