Sweet Potato Corn Bread
Elevate your cornbread game with this Sweet Potato Corn Bread, a moist, golden-hued twist on a Southern classic. Made with naturally sweet mashed sweet potato, rich buttermilk, and a touch of honey, this recipe strikes the perfect balance between savory and sweet. The addition of yellow cornmeal gives it a traditional texture, while the creamy sweet potato keeps it irresistibly tender. Wholesome ingredients like all-purpose flour, baking powder, and a hint of salt create the perfect rise, making this cornbread light yet hearty. An easy-to-follow recipe with just 15 minutes of prep, it bakes to perfection in under 40 minutes, yielding 8 generous servings. Serve it warm with butter or a drizzle of honey for maximum comfort food vibes. Perfect for holiday feasts, weeknight dinners, or a cozy addition to soups and stews, this sweet potato cornbread is sure to impress!
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Recipe Information
Ingredients
- 1 sweet potato (medium)
- 6 tablespoons unsalted butter (melted)
- 1 cup buttermilk
- 0.25 cup honey
- 2 large eggs
- 1 cup yellow cornmeal
- 0.75 cup all-purpose flour
- 1 tablespoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking pan or line it with parchment paper.
Pierce the sweet potato several times with a fork and microwave it on high for 5-6 minutes until tender, or bake it in the oven at 400°F (200°C) for 45 minutes. Allow it to cool slightly, then peel and mash until smooth.
In a large mixing bowl, whisk together the melted butter, buttermilk, honey, and eggs until well combined.
Stir in the mashed sweet potato until smooth and evenly incorporated.
In a separate bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly.
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the pan for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 3331 mg | 145% | |
| Total Carbohydrate | 283.2 g | 103% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 67.3 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 412 mg | 32% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1264 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
