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Sweet Potato Cornbread Recipe

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3.9 from 71 reviews

  • Author: Mary & Susan
  • Total Time: 55 minutes
  • Yield: 8 servings

Description

This Sweet Potato Cornbread recipe is a comforting and delicious side dish combining the natural sweetness of tender boiled sweet potatoes with moist, golden cornbread baked to perfection in a hot cast iron skillet. Flavored with warm spices like cinnamon and nutmeg, this cornbread is tender, slightly sweet, and perfect for serving alongside soups, stews, or holiday meals.

Ingredients

Vegetables

  • 1 lb. sweet potato

Dry Ingredients

  • 1.5 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg

Wet Ingredients

  • 2 large eggs
  • 1/2 cup sour cream
  • 3/4 cup milk
  • 2 Tbsp cooking oil
  • 1/2 Tbsp cooking oil for the skillet

Instructions

  1. Prepare the Sweet Potatoes: Peel the sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover with water and bring to a boil over high heat. Boil the potatoes until tender and easily pierced with a fork, about 10 minutes. Drain and set aside.
  2. Preheat Skillet and Oven: Coat the inside of a 10-inch cast iron skillet with 1/2 tablespoon cooking oil. Place the skillet in the oven and preheat the oven to 425ºF (220ºC).
  3. Mix Dry Ingredients: In a large bowl, stir together cornmeal, all-purpose flour, sugar, baking powder, salt, cinnamon, and nutmeg until evenly combined.
  4. Make Wet Mixture: Mash the drained sweet potatoes until mostly smooth. Measure 1.5 cups of mashed sweet potato and transfer to a large bowl. Add sour cream, milk, and 2 tablespoons cooking oil. Whisk until well combined, then add eggs and whisk again until fully mixed.
  5. Combine Wet and Dry Ingredients: Pour the wet sweet potato mixture into the bowl with the dry ingredients. Gently stir just until combined and no dry flour remains. It’s okay if the batter is a bit lumpy; avoid overmixing to maintain a tender texture.
  6. Bake the Cornbread: Carefully remove the hot skillet from the oven and scoop the batter into it. Smooth the top evenly. Return the skillet to the oven and bake for 22-25 minutes, until the center puffs up, the top is golden brown, and edges begin to crack slightly.
  7. Serve: Remove from the oven, cut the cornbread into eight pieces, and serve warm, preferably with butter.

Notes

  • Make sure to preheat the cast iron skillet in the oven before adding the batter to get a nice crust on the bottom of the cornbread.
  • Do not overmix the batter; a few lumps are fine and will help keep the cornbread tender.
  • Use full-fat sour cream and whole milk for the best richness and moisture.
  • Leftover cornbread can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • This recipe can be made gluten-free by substituting the all-purpose flour with a gluten-free baking blend.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/sweet-potato-cornbread-recipe/