Sweet Potato Cornbread Recipe
Sweet potato cornbread is a tasty and nutritious dish that’s easy to make. You’ll need ingredients like cornmeal, flour, cooked sweet potatoes, and baking powder. Start by preheating your oven to 400°F and greasing a baking dish. Mix dry ingredients in one bowl and combine wet ingredients in another. Gently fold them together, then pour the batter into your dish and bake for 35-40 minutes. It’s a delicious side for soups and barbeque, and there’s more to explore!
Why You’ll Love this Recipe
When you’re looking for a delicious and comforting addition to your meals, this Sweet Potato Cornbread recipe stands out for several reasons.
First, it captures the essence of Fall with its sweet and savory flavors. The use of cinnamon and nutmeg adds warmth, while sweet potatoes provide a unique twist. Additionally, this cornbread is a good source of calcium and vitamin A, contributing to your overall nutritional needs.
You’ll also appreciate its health benefits. Sweet potatoes are packed with vitamins A and C, fiber, and antioxidants, promoting gut health.
Moreover, this cornbread pairs well with various dishes, from soups to barbeque, making it versatile. You can enjoy it topped with honey or butter, or even bake it as muffins for a quick snack.
Finally, it’s quick to prepare, taking only about 40 minutes from start to finish.
Recipe
Ingredients:
– 1 cup fine yellow cornmeal
– 1 cup all-purpose flour (or gluten-free flour)
– 1 cup cooked and mashed sweet potatoes
– 1/4 cup sugar (optional)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1 cup milk
– 1/4 cup melted butter
– 2 large eggs
Instructions:
1. Preheat your oven to 400°F (or 375°F if specified in your recipe). Grease an 8-inch glass baking dish or a 10-inch iron skillet with melted butter.
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In a large mixing bowl, combine the cornmeal, flour, sugar (if using), baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together until evenly combined.
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In another bowl, mix the mashed sweet potatoes, milk, melted butter, and eggs until smooth. Confirm the sweet potatoes are cooled before adding them to the mixture. The moist and tender texture of the sweet potato adds a unique flavor profile to the cornbread.
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Pour the wet ingredients into the dry ingredients and gently fold them together. Be careful not to overmix; a few lumps are fine.
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Transfer the batter to the prepared baking dish or skillet. Smooth the top with a spatula.
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Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cornbread to cool for a few minutes before slicing.
For the best results, confirm all your ingredients are fresh and check that your baking powder is still active.
Consider adding honey butter on top for an extra touch of sweetness. If you have leftovers, store them in an airtight container, and reheat to enjoy the next day.
Enjoy your sweet potato cornbread warm with pats of butter or drizzled honey for a truly delightful experience!
Final Thoughts
Sweet potato cornbread isn’t just a delicious addition to your meals; it also brings a range of nutritional benefits and flexibility in preparation. With 283 calories per serving, it offers a good mix of carbohydrates and healthy fats. The sweet potato flavor adds richness and intensity, enhancing the overall taste of the cornbread. You can enhance its texture by pulsing cooked sweet potato in a food processor. For variety, try baking it in muffin form or a mini loaf pan. If you’re looking for a healthier version, substitute with whole wheat flour and coconut oil. You can even make it vegan by using soy milk and plant-based sweeteners.
Frequently Asked Questions
Can I Use Canned Sweet Potatoes Instead of Fresh?
Imagine a can of golden sweet potatoes waiting on your shelf. You can absolutely use those instead of fresh! Just drain, mash until smooth, and adjust the sugar for perfect sweetness in your dish.
How Should I Store Leftover Cornbread?
To store leftover cornbread, wrap it tightly in plastic wrap or foil, then place it in a resealable bag. Keep it in a cool, dry place or refrigerate to extend its freshness for several days.
Can I Make This Recipe Gluten-Free?
Can you make this recipe gluten-free? Absolutely! Just swap regular flour for gluten-free cornmeal and almond flour, and use gluten-free sweeteners. You’ll still enjoy delicious, moist cornbread without sacrificing flavor or texture. Enjoy!
What Can I Serve With Sweet Potato Cornbread?
You can serve sweet potato cornbread with hearty soups, savory stews, or protein meals. It also pairs well with honey and butter for breakfast or as a cozy snack to enjoy any time.
How Long Does This Cornbread Last?
When it comes to cornbread, you’ve got to strike while the iron’s hot. It lasts up to 2 days at room temperature, 5 days in the fridge, and up to 2 months in the freezer.
