Description
This Sweet Potato Cornbread combines the natural sweetness and moisture of mashed sweet potatoes with hearty cornmeal for a moist, flavorful, and comforting bread. The addition of warming spices like cinnamon and nutmeg, along with sour cream for extra tenderness, makes it an irresistible accompaniment to any meal or a delicious snack on its own.
Ingredients
Scale
Main Ingredients
- 1 lb. sweet potato
- 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
- 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
- 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 until the potatoes are tender and can be easily pierced with a fork, about ten minutes. Drain the potatoes and set aside.
- Preheat the Oven and Skillet: Coat the inside of a 10-inch cast iron skillet with 1/2 tablespoon cooking oil. Place the skillet in the oven and begin preheating to 425ºF.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, salt, cinnamon, and ground nutmeg. Stir well to ensure the spices and leavening are evenly distributed.
- Prepare Wet Ingredients: Mash the drained sweet potatoes until fairly smooth. Transfer 1.5 cups of the mashed potatoes into a separate large bowl. Add the sour cream, milk, and 2 tablespoons cooking oil. Whisk until combined, then add the eggs and whisk again until fully incorporated.
- Combine Wet and Dry Mixtures: Pour the sweet potato mixture into the bowl with the dry ingredients. Stir gently until just combined and no dry flour remains at the bottom. The batter can be slightly lumpy but avoid overmixing.
- Bake the Cornbread: Carefully remove the hot skillet from the oven. Scoop the batter into the skillet and smooth the top evenly. Return the skillet to the oven and bake for 25 minutes or until the center is puffed, the top is golden brown, and edges are slightly cracked.
- Serve: Remove the cornbread from the oven. Allow it to cool slightly, then cut into eight pieces. Serve warm, preferably with butter spread on top.
Notes
- Be careful not to overmix the batter; it should remain slightly lumpy for the best texture.
- If you don’t have a cast iron skillet, an oven-safe baking dish of similar size can be used but may affect baking time slightly.
- Sour cream adds moisture and tenderness; you can substitute with Greek yogurt if desired.
- For a spicier twist, consider adding 1/4 teaspoon cayenne pepper or chili powder.
- Ensure the skillet is very hot before adding the batter to help create a crispy, golden crust.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
