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Easy Sweet Potato Cornbread Recipe

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4.6 from 10 reviews

This Easy Sweet Potato Cornbread recipe combines the natural sweetness of mashed sweet potatoes with a blend of warm spices and tender cornmeal for a moist, flavorful bread. Enhanced with a buttery honey glaze, it makes a perfect accompaniment for meals or a delightful snack on its own.

Ingredients

For the Cornbread:

  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • optional orange food coloring (4 drops recommended)
  • 1 cup buttermilk
  • 1/4 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 tsp ground nutmeg
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 cups yellow cornmeal
  • 1/4 tsp ground cloves
  • 1/2 cup melted unsalted butter
  • 1 egg yolk (large, room temperature)
  • 2 eggs (large, room temperature)
  • 1/4 cup packed light brown sugar
  • 1 cup cooked and mashed sweet potatoes
  • 1/2 cup white sugar
  • 2 tbsp neutral cooking oil (e.g., canola)

For the Glaze:

  • 2 tbsp packed light brown sugar
  • pinch of ground cinnamon
  • 4 tbsp melted butter
  • 2 tbsp honey
  • pinch of salt

Instructions

  1. Prepare the Baking Dish and Preheat Oven: Preheat your oven to 400°F (200°C). Lightly butter an 8-inch glass baking dish to prevent sticking and set it aside for later use.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, cinnamon, cloves, nutmeg, white sugar, and light brown sugar until well combined. Set aside.
  3. Combine Wet Ingredients: In another large bowl, mix the cooked mashed sweet potatoes, eggs, egg yolk, melted butter, cooking oil, vanilla extract, and buttermilk. If using, stir in the orange food coloring (about four drops). Mix until the mixture is smooth and fully combined.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to prevent a dense texture.
  5. Pour Batter and Bake: Pour the batter evenly into the prepared baking dish. Place the dish on the middle rack of your preheated oven. Bake uncovered for 20 minutes. Then tent the dish loosely with aluminum foil to prevent over-browning and continue baking for an additional 20 minutes, or until the center is set and a toothpick inserted comes out clean.
  6. Prepare and Apply the Glaze: While the cornbread is baking, combine the brown sugar, ground cinnamon, melted butter, honey, and salt in a small bowl. Stir well while the sugar and butter are hot to dissolve the sugar completely. After removing the cornbread from the oven, spread the glaze evenly over the top. Allow to cool slightly before serving.

Notes

  • Use freshly ground spices for the best flavor impact, especially nutmeg and cloves.
  • Ensure eggs and butter are at room temperature to achieve better mixing and texture.
  • If you don't have buttermilk, you can substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk and letting it sit for 5 minutes.
  • Orange food coloring is optional and purely for aesthetic effect; the baked cornbread will be flavorful without it.
  • Use an 8-inch baking dish for optimal thickness and baking time.
  • Tent the cornbread with foil after 20 minutes to prevent the top from burning while the middle finishes baking.
  • The glaze adds moisture and sweetness; apply it while the cornbread is hot to ensure it soaks in nicely.

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