Sweet Potato Cornbread

Moist, tender, and packed with warm spices and sweet potato goodness, this cornbread is the perfect Southern side dish. Serve it alongside your favorite comfort foods, especially saucy dishes and rich gravies that practically beg to be mopped up with a delicious slice of cornbread.

Course Side Dish

Cuisine Southern

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 338kcal

Author Imma

Ingredients

2 large eggs, lightly beaten
8 tablespoons (113g) unsalted butter, softened
½ cup (120ml) sour cream
1 cup (240ml) buttermilk
1 cup (240ml) pureed sweet potatoes
2-3 tablespoons (25-38g) brown sugar
2-3 tablespoons (28-40g) granulated sugar
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
1 teaspoon (6g) salt
2-4 tablespoons (30-60g) butter, sliced into small squares

Instructions

Preheat the oven to 350℉ (180℃). Spray a 10-inch oven-safe skillet or baking pan. For a crispy edge, use cast iron for baking.
Whisk the eggs, butter, sour cream, buttermilk, and mashed sweet potatoes in a mixing bowl. Add the brown and granulated sugar.
In a separate mixing bowl, combine the flour, cornmeal, baking powder, cinnamon, nutmeg, allspice, and salt.
Mix dry ingredients with the sweet potato mixture until thoroughly combined without overmixing.
If using cast iron, heat it, 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 greased 9- or 10-inch cake 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 before slicing. Serve with more butter and honey if desired.

Notes

Let the homemade puree cool to room temperature before mixing 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