Description
This Sweet Potato Cornbread recipe combines the hearty texture of cornmeal with the natural sweetness of pureed sweet potatoes, enhanced by warm spices like cinnamon, clove, and nutmeg. Baked to golden perfection and finished with a rich honey-butter glaze, this cornbread is both moist and flavorful, making it a comforting side dish or a delicious snack.
Ingredients
Dry Ingredients
- 1¼ cups yellow cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ⅛-¼ teaspoon clove
- ⅛-¼ teaspoon nutmeg
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
Wet Ingredients
- 1 cup cooked sweet potatoes, pureed
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 2 tablespoons vegetable oil
- ½ cup butter, melted
- ¼ teaspoon vanilla extract
- 1 cup buttermilk
- orange food coloring (optional, about 4 drops)
Glaze Ingredients
- 4 tablespoons butter, melted
- 2 tablespoons light brown sugar, packed
- 2 tablespoons honey
- pinch of salt
- pinch of cinnamon
Instructions
- Prepare Sweet Potato Puree: Cook sweet potatoes until soft (boiled, baked, or steamed), then mash or puree them until smooth. Set aside. This forms the base flavor and moisture for the cornbread.
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Lightly butter an 8-inch glass baking dish to prevent sticking and to add flavor.
- Mix Dry Ingredients: In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and light brown sugar until evenly combined.
- Combine Wet Ingredients: In another large bowl, mix the sweet potato puree with eggs, egg yolk, melted butter, vegetable oil, vanilla extract, and buttermilk. If desired, add about four drops of orange food coloring to enhance color and mix gently.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the cornbread dense.
- Pour Batter into Pan: Evenly pour the batter into the prepared baking dish, smoothing the top if needed.
- Bake the Cornbread: Place the baking dish on the oven’s middle rack and bake for 20 minutes. After that, tent the cornbread with aluminum foil to prevent over-browning and bake for an additional 20 minutes or until the center is set and a toothpick inserted comes out clean.
- Prepare the Glaze: While the cornbread bakes, stir together the melted butter, light brown sugar, honey, a pinch of salt, and cinnamon. Ensure the brown sugar dissolves completely into the hot butter for a smooth glaze.
- Glaze the Cornbread: Immediately after removing the cornbread from the oven, brush the glaze generously over the hot surface. Repeat the glazing a few times to build flavor and moisture, but you won't need all the glaze mixture.
- Serve: Allow the cornbread to cool slightly before cutting. Serve warm for best flavor and texture.
Notes
- Sweet potatoes should be cooked until very soft — baking, steaming, or boiling works well. Remove skins before pureeing.
- Orange food coloring is optional and used only to enhance the warm color of the cornbread.
- Do not overmix the batter; mixing until just combined ensures a tender crumb.
- The glaze is best applied when the cornbread is hot from the oven, allowing it to soak in nicely.
- Serve cornbread as a side for chili, barbecue, or as a comforting snack on its own.
