sweet potato cornbread – The best sweet potato cornbread ever, moist and tender, packed with warm spices and sweet potato goodness! Especially when it contains sauces and gravy that need to be mopped up with something delicious.😉
Bread is like my hobby.Southern delicacies, especially hot water cornbread and homemade biscuitsThat’s why this recipe is so close to my heart. Not only does it fall into the bread category, it’s also the star of my favorite root vegetable, the sweet potato. 🍠
This sweet potato cornbread recipe is super moist on the inside, perfect crunchy crust on the outside, and so flavorful. intention Just come back… it’s up to you if you can beat the family! 😜 Clearly, I am obsessed and very excited to share this recipe with you all.
How to make sweet potato puree for cornbread
This recipe calls for 1 cup of sweet potato puree. Can I use canned food? absolutely! I did so because the flavor payouts of canned and fresh sweet potatoes were equally good.
That said, don’t let that stop you from making homemade sweet potato puree. Blitz quickly in a food processor Puree the sweet potato to silky smooth mode. 😅
recipe ingredients
- Dry ingredients – Flour and cornmeal are the essential ingredients in cornbread. Sometimes I use canned puree, but I always make my cornbread from scratch. A small amount of baking soda gives the base a fluffy feel.
- sweet potato – 1 cup of canned (or homemade) puree makes amazingly moist cornbread.
- spices – Cinnamon, nutmeg, allspice and a touch of sugar are some of the reasons why this sweet potato cornbread brings tears of joy to my eyes.
- dairy products – buttermilksour cream, and plenty of butter add richness and moisture.
- egg – exactly what gives this cornbread its classic texture and holds it together.
How to make sweet potato cornbread
- prepare the frying pan – Spray a 10-inch oven-safe skillet or baking pan.
- dry ingredients – Combine flour, cornmeal, baking soda and powder, salt, cinnamon, nutmeg and allspice in a medium bowl. (photo1)
- wet ingredients – In another bowl, combine buttermilk, sour cream, mashed potatoes, eggs and melted butter and mix thoroughly. (Photo 2)
- Mix dry and wet ingredients – Add flour mixture to wet ingredients and whisk until thoroughly combined.
- Heat the skillet – If using cast iron, heat skillet until hot, remove from heat and carefully pour batter into pan. If not using a skillet, pour the batter into a greased, room temperature 9- or 10-inch baking pan.
- bake Cook the cornbread for about 20 minutes or until golden or dark brown and the center-inserted skewer is clean.
- nice – Let cornbread cool for at least 10 minutes before slicing.
- serve – Serve sliced cornbread with butter and honey, if desired.
recipe variations
- Let’s make muffins! Pour batter into muffin pans instead of pans to shorten baking time. Cornbread muffins are excellent!
- Fancy some delicious cornbread? Cut the sugar and add half a teaspoon of salt. 🧂
tips and tricks
- for that Extra crispy crustpour the dough into hot Skillet. This process is essential for making the outside crispy and the inside moist.
- for optimal flavorfrom flour to spices and everything in between, make sure all your ingredients are fresh and not stale, obsolete, or stale.
- if you make homemade pureeCool to room temperature before mixing with eggs or dairy.
advance instructions
Feel free to make this cornbread a day or two ago provide it. You can also freeze it in an airtight container for up to 3 months—just thaw it the night before you plan to eat it.
How to eat and store
I love to serve this cornbread right after it’s chilled. It will still be warm enough in the middle to melt a large enough pad of butter.
store leftovers in an airtight container 2 days at room temperature or Up to 5 days in the refrigerator. If you want freshly baked bread to warm up the next day, heat it in the microwave for a few seconds.
FAQ
First, don’t overcook cornbread, as it dries out quickly if overcooked. Second, don’t skip buttermilk or replace it with regular milk. Buttermilk really does make a difference when it comes to moisture. .
It depends on what kind of soup you have in mind. 😂 The cornbread dough should be thick but pourable. It is much thinner than cookie dough and slightly thicker than cake dough.
yes! Let the freshly baked bread sit for at least 10 minutes so it doesn’t collapse. 👌
Compatibility with sweet potato cornbread
All the best Southern fixin y’all! Served with this beautiful bread fried chicken and collard greenI would give it 5 stars along side it too Southern Baked Mac and Cheese.😋
Oh, one more thing, don’t forget sweet iced tea and the pecan pie for dessert.
A more mouth-watering recipe for sweet potato devils
- sweet potato casserole
- sweet potato biscuits
- sweet potato muffin
- sweet potato soup
- sweet potato mashed potatoes
Conclusion
Thanks for sticking with my take on the upgraded classic south side. If you never liked sweet potato cornbread before, now you do. Follow me for more top-notch Southern recipes and soul food from around the world. InstagramSee you soon! ✌️
see how to make
sweet potato cornbread
It’s the best sweet potato cornbread ever, moist and tender, packed with warm spices and sweet potato goodness! Serve all your favorite Southern dishes. Especially when it contains sauces and gravy that need to be mopped up with something delicious.
Preparation: Ten minute
cooking: 20 minute
total: 30 minute
Southern
procedure
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Preheat oven to 350°F/177°C. Spray onto a 10-inch oven-safe skillet or baking pan. For crisp edges, use cast iron to bake.
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Combine flour, cornmeal, baking soda and powder, salt, cinnamon, nutmeg and allspice in a medium bowl.
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In another bowl, combine buttermilk, sour cream, mashed potatoes, eggs and melted butter and mix thoroughly.
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Add flour mixture to sweet potato mixture and whisk until thoroughly combined.
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If using cast iron, heat until hot, remove from heat, and carefully pour in batter. However, you can also use a 9-inch or 10-inch baking pan.
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Bake about 20 minutes or until golden brown and center skewer comes through.
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Let cornbread cool for at least 10 minutes before slicing.
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Serve with more butter and honey if desired.
Tips and notes:
- for that Extra crispy crustpour the dough into hot cast iron Skillet. This process is essential for making the outside crispy and the inside moist.
- for optimal flavorfrom flour to spices and everything in between, make sure all your ingredients are fresh and not stale, obsolete, or stale.
- if you make homemade pureeCool to room temperature before mixing with eggs or dairy.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 1slice| | calorie: 502kcal (twenty five%)| | carbohydrates: 67g (twenty two%)| | protein: Teng (20%)| | obesity: twenty twog (34%)| | saturated fat: 12g (75%)| | Polyunsaturated fat: 2g| | Monounsaturated fat: 6g| | Trans fat: 1g| | cholesterol: 96mg (32%)| | sodium: 323mg (14%)| | potassium: 575mg (16%)| | fiber: 6g (twenty five%)| | sugar: 12g (13%)| | Vitamin A: 6323IU (126%)| | Vitamin C: 6mg (7%)| | calcium: 171mg (17%)| | iron: 3mg (17%)
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