Sweet Potato Queen Cornbread
A delicious twist on a classic, Sweet Potato Queen Cornbread is rich, moist, and bursting with comforting fall-inspired flavors. Infused with the natural sweetness of mashed sweet potato and elevated by hints of cinnamon and nutmeg, this cornbread offers a delightful balance of sweet and savory. Its tender, cake-like texture comes from a blend of all-purpose flour and yellow cornmeal, while melted butter and vanilla extract add depth and richness. Perfectly golden from the oven, this cornbread pairs beautifully with honey, butter, or as a side dish to hearty mains. Simple to prepare in under an hour, this recipe is a crowd-pleaser that redefines traditional cornbread with warm, seasonal flair. Perfect for Thanksgiving, family gatherings, or cozy dinners!
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Recipe Information
Ingredients
- 1 medium (about 1 cup mashed) Sweet potato
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 0.5 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch round or square baking pan.
Peel and dice the sweet potato, then boil it in a medium pot of water until fork-tender, about 10-12 minutes. Drain and mash until smooth. Allow it to cool slightly.
In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg. Whisk until evenly mixed.
In a separate bowl, whisk together the mashed sweet potato, eggs, milk, melted butter, and vanilla extract until smooth and well incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a wooden spoon or spatula. Mix just until combined; avoid overmixing to keep the cornbread tender.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cornbread to cool in the pan for 10 minutes before slicing and serving.
Serve warm with butter, honey, or your favorite topping. Enjoy!
Nutrition Facts
Calories |
2823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 3251 mg | 141% | |
| Total Carbohydrate | 373.0 g | 136% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 127.5 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 480 mg | 37% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1435 mg | 31% | |
*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.
