Sweet Potato Cornbread

Moist and tender, loaded with warm spices and sweet potato deliciousness, this is the best sweet potato cornbread you will ever try! Serve it up with all your favorite Southern dishes, especially if there’s any sauce or gravy involved that needs mopping up with something tasty.

Course Side Dish

Cuisine Southern

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 502kcal

Author Imma

Ingredients

1 cup (120g) all-purpose flour
1¼ cups (200g) coarsely ground cornmeal
1 tablespoon (14g) baking powder
1 teaspoon (3g) cinnamon
½ teaspoon (1g) nutmeg
½ teaspoon (1g) allspice
2-3 tablespoons (25-38g) brown sugar
2-3 tablespoons (28-40g) granulated sugar
1 teaspoon (7g) salt
1 cup (240ml) buttermilk
½ cup (120ml) sour cream
1 cup (240ml) pureed sweet potatoes
2 large eggs, lightly beaten
8 tablespoons (113g) unsalted butter, melted
2-4 tablespoons (30-60g) butter, sliced into small squares

Instructions

Preheat the oven to 350℉/177℃. Spray a 10-inch oven-safe skillet or baking pan. For a crispy edge, use cast iron for baking it.
Combine flour, cornmeal, baking soda and powder, salt, cinnamon, nutmeg, and allspice in a medium bowl.
In another bowl, whisk in buttermilk, sour cream, mashed sweet potatoes, eggs, and melted butter until fully combined.
Add the flour mixture to the sweet potato mixture and whisk until thoroughly combined.
If using cast iron, heat it up until hot, remove it from the heat, and carefully pour in the batter. The cast-iron skillet gives it a crispy bottom and side crust. But you can also use a 9- or 10-inch baking pan.
Bake for about 20 minutes or until golden brown and a skewer inserted in the center comes out clean.
Let the cornbread cool for 10 minutes or more before slicing.
Serve with more butter and honey, if desired.

Notes

For that extra crispy crust, pour the batter into a hot cast iron skillet. This step is vital to a crisp outside and moist inside texture.
For optimal flavor, make sure all your ingredients, from your flour to your spices and everything in between, are fresh and not old, out-of-date, or stale.
If you make homemade puree, cool it to room temperature before you mix it with eggs and dairy.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition