$4.00 RECIPE / $0.50 SERVING
OMG, you guys.
Put a stop to everything. This is crucial. I knew I liked cornbread, but I didn’t realize how much.
I decided to add sweet potato mash to my Everyday Cornbread, along with a few spices and sour cream for richness, and it was… WOW. It took everything I had not to consume this Sweet Potato Cornbread in its entirety.
This recipe is a cross between my Everyday Cornbread and the New York Times’ Sweet Potato Cornbread Muffins.
The addition of cinnamon and nutmeg suggested by the New York Times was dead on and gave the cornbread a wonderful scent.
I chose to incorporate sour cream into the batter, like this recipe from Leite’s Culinaria, because I had already purchased it for topping my chili.
However, neither of those recipes called for nearly enough sweet potato, so I increased mine to 1.5 cups. I didn’t want to throw away the beautiful sweet potato!
WHAT IS THE TASTE OF SWEET POTATO CORNBREAD?
This cornbread is sweeter than most cornbreads, but it’s balanced out with a healthy dose of warm, aromatic spices to avoid it from becoming too dessert-like.
It goes well with sweet and savory flavors alike. The texture is rich and thick, so just one piece will make a big difference in your meal!
WHERE DO YOU SERVE SWEET POTATO CORNBREAD?
The gentle sweetness of this sweet potato cornbread goes great with the warm spices of a bowl of chili or anything BBQ, like this BBQ Cheddar Baked Chicken, but it’s also great with coffee. I’ve also been eating it in the morning with a fried egg on the side.
WHAT SHOULD I DO WITH THE LEFTOVERS?
Before placing the leftover pieces in a resealable container and keeping them in the refrigerator, make sure the cornbread has completely cooled to room temperature.
This cornbread freezes beautifully! Wrap each piece in plastic or waxed paper before placing them together in an airtight freezer bag or freezer-safe container. You can thaw them at room temperature or in the microwave for a few seconds.
SWEET POTATO CORNBREAD
- 1 lb. sweet potato ($1.56)
- 1.5 cups yellow cornmeal ($0.36)
- 1 cup all-purpose flour ($0.13)
- 1/2 cup sugar ($0.40)
- 1 Tbsp. baking powder ($0.12)
- 1 tsp salt ($0.05)
- 1/2 tsp cinnamon ($0.05)
- 1/2 tsp ground nutmeg ($0.05)
- 2 large eggs ($0.52)
- 1/2 cup sour cream ($0.47)
- 3/4 cup milk ($0.23)
- 2 Tbsp. cooking oil ($0.04)
- 1/2 Tbsp cooking oil for the skillet ($0.02)
- Peel and chop the sweet potato into one-inch cubes. In a pot, cover the cubes with water and bring to a boil over high heat. Boil the potatoes until they are soft when poked with a fork and fall apart (about ten minutes). Drain and set the potatoes aside.
- Cooking oil on the inside of a 10″ cast iron skillet. Preheat the oven to 425°F and place the skillet in it.
- Combine the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large mixing basin and combine well.
- Drain the sweet potatoes and mash them until they are reasonably smooth. 1.5 cups mashed potatoes in a large mixing dish Whisk together the sour cream, milk, and 2 tbsp oil. Whisk in the eggs until they are well mixed.
- Add the sweet potato mixture to the dry ingredients in the mixing bowl. Just blend the two until no dry mix remains at the bottom of the bowl. It’s fine if the mixture is lumpy; just don’t overmix.
- Carefully remove the hot skillet from the oven and pour the batter into it. Return the batter to the oven after smoothing off the top. Bake for 22-25 minutes, or until puffed in the center, golden brown on top, and slightly cracked around the edges. Remove the cornbread from the oven and cut it into eight pieces (preferably with butter).
- Serving: 1 Serving
- Calories: 373.49 kcal
- Carbohydrates: 58.94 g
- Protein: 7.13 g
- Fat: 12.29 g
- Sodium: 570.19 mg
- Fiber: 3.15 g
STEP BY STEP INSTRUCTIONS ON HOW TO MAKE SWEET POTATO CORNBREAD
- 1 pound sweet potato, peeled and sliced into 1-inch chunks Put the cubes in a pot with enough water to cover them and bring to a boil over high heat. Allow the sweet potatoes to boil until they’re tender and easily punctured with a fork (about 10 minutes). Drain and set the sweet potatoes aside.
- Prepare the skillet and preheat the oven once the sweet potatoes have finished boiling. Preheat the oven to 425°F and rub about 1/2 tablespoon of oil inside a 10′′ cast iron skillet.
- Combine the dry ingredients while the potatoes are boiling (or after they’ve been drained). 1.5 cups yellow cornmeal, 1 cup all-purpose flour, 1/2 cup sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg Combine in a large mixing basin. Stir everything together until it’s completely smooth.
- Mash the sweet potatoes until they’re a smooth consistency. 1.5 cups sweet potato mash in a large mixing dish Combine 1/2 cup sour cream, 3/4 cup milk, 2 big eggs, and 2 tablespoons cooking oil in a mixing bowl.
- Combine all of the ingredients in a large mixing bowl and whisk until smooth. It’s fine if you have a few little chunks of sweet potato left.
- Pour the sweet potato mixture into the mixing bowl with the dry ingredients and whisk until well combined. It’s fine if it’s lumpy, as long as you don’t overmix it. The batter for the sweet potato cornbread will be quite thick.
- Carefully remove the hot skillet from the oven, spoon the batter onto it, and spread it evenly until the surface is smooth. Return it to the oven for another 22 to 25 minutes of baking.
- Or until the middle is puffed, the top is golden brown, and the borders are cracked. Enjoy the sweet potato cornbread cut into eight pieces.
Sweet potato cornbread is elevated to new heights with melted butter.