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Easy Sweet Potato Cornbread

Moist Easy Sweet Potato Cornbread - Your Cozy Comfort Food

This Easy Sweet Potato Cornbread combines moist sweetness with a delightful texture, perfect for breakfast or as a side dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup cornmeal Adds structure and traditional cornbread flavor; no substitutions recommended.
  • 1 cup all-purpose flour Provides additional structure; whole wheat flour can be a substitute for a nuttier flavor.
  • 2 teaspoons baking powder Acts as a leavening agent for a light texture; ensure it's fresh for optimal results.
  • 1/2 teaspoon salt Enhances flavors; sea salt can be a flavorful alternative.
  • 1/2 teaspoon baking soda Complements baking powder for leavening; no substitutes needed if using both leavening agents.
  • 1 teaspoon cinnamon Adds warmth and spice; adjust according to taste preferences.
  • 1/4 teaspoon clove Adds warmth and spice; adjust according to taste preferences.
  • 1/4 teaspoon nutmeg Adds warmth and spice; adjust according to taste preferences.
  • 1/2 cup granulated sugar Sweetens the cornbread; can use coconut sugar for a different sweetness profile.
  • 1/4 cup brown sugar Adds moisture and a deeper flavor; can substitute with more granulated sugar if necessary.
  • 1 cup pureed sweet potatoes Essential for moisture and sweetness; look for firm, smooth sweet potatoes with no blemishes.
  • 2 large eggs Provides binding and richness; for a vegan option, replace with flax eggs.
  • 1/4 cup melted butter Contributes to richness and flavor; can be replaced with vegetable oil or coconut oil for a dairy-free version.
  • 1/4 cup vegetable oil Keeps the cornbread moist; consider using melted coconut oil.
  • 1 teaspoon vanilla extract Enhances flavor; optional but recommended for added depth.
  • 1 cup buttermilk Contributes to tenderness; can substitute with milk mixed with vinegar or a non-dairy alternative.
Optional Glaze
  • 1/4 cup honey or maple syrup Adds a sweet finishing touch; adjust amount based on preference.
  • 2 tablespoons butter or coconut oil For richness in your glaze; melted butter gives a lovely shine and flavor.

Equipment

  • 8-inch glass baking dish
  • mixing bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and butter an 8-inch glass baking dish.
  2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, baking soda, and spices until combined.
  3. In a separate bowl, mix the pureed sweet potatoes, eggs, melted butter, vegetable oil, vanilla extract, and buttermilk until smooth.
  4. Gradually pour the dry mixture into the wet ingredients, stirring gently until just combined.
  5. Pour the batter into the prepared baking dish and bake for 20 minutes, then cover loosely with foil and bake for another 20 minutes or until a toothpick comes out clean.
  6. Combine melted butter with honey or maple syrup to create the glaze.
  7. Brush the glaze over the warm cornbread and allow to cool slightly before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 2635IUVitamin C: 2.1mgCalcium: 70mgIron: 1.2mg

Notes

Allow pureed sweet potatoes to cool before mixing; use room temperature ingredients for best results.

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