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Sweet Potato Cornbread

Sweet Potato Cornbread
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Sweet Potato Cornbread is a delightful twist on traditional cornbread that brings warmth and comfort to any meal. This moist and flavorful bread features the natural sweetness of sweet potatoes, making it a hit at family gatherings or as an everyday snack.

Ingredients

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  • 1¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅛–¼ teaspoon clove
  • ⅛–¼ teaspoon nutmeg
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 cup cooked sweet potatoes (pureed)
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • 2 tablespoons vegetable oil
  • ½ cup butter, melted
  • ¼ teaspoon vanilla extract
  • 1 cup buttermilk
  • orange food coloring (optional)
  • 4 tablespoons butter, melted (for glaze)
  • 2 tablespoons light brown sugar, packed (for glaze)
  • 2 tablespoon honey (for glaze)
  • pinch of salt (for glaze)
  • pinch of cinnamon (for glaze)

Instructions

  1. Preheat your oven to 400°F and lightly grease an 8-inch glass baking dish.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar.
  3. In another bowl, mix the pureed sweet potatoes with eggs (both whole egg and yolk), melted butter, vegetable oil, vanilla extract, and buttermilk.
  4. Gradually add your dry mixture into the wet mixture while stirring gently until just combined.
  5. Pour the batter into your prepared pan evenly. Bake on the middle rack for about 20 minutes. After that time passes, tent it with foil to prevent over-browning and bake for an additional 20 minutes or until the middle is set perfectly.
  6. While your cornbread is baking, prepare a glaze by mixing melted butter with light brown sugar, honey, salt, and cinnamon.
  7. Once baked through and golden brown on top, remove your cornbread from the oven. Brush the glaze generously over the hot cornbread several times.
  8. Let it cool slightly before serving.

Nutrition

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