Sweet Potato Cornbread

Delicious and easy, moist Sweet Potato Cornbread baked with sour cream, butter, cinnamon, and nutmeg. This will quickly become your go-to recipe for cornbread. Bake up a batch as a side dish for your Thanksgiving feast, or use the sweet potato cornbread batter to make cornbread muffins.

Course other/bread

Cuisine Southern

Keyword how to make sweet potato cornbread, sweet potato corn bread, sweet potato cornbread recipe

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings servings

Calories 415kcal

Author Beth Pierce

Ingredients

1 large sweet potato
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup granulated sugar
¼ cup packed brown sugar
¾ cup milk
½ cup sour cream
½ cup melted butter cooled
3 large eggs room temperature lightly beaten

Instructions

Preheat oven to 375 degrees.
Rinse and scrub the sweet potato. Using the tines of a fork, poke a few holes in it. Place it on a baking sheet and bake for 45-60 minutes or until fork tender. Let it cool for at least 20 minutes. Peel the sweet potato with your fingers and puree it with an immersion blender or mash it well with a handheld potato masher.
While the potato is cooling, in a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, stir together the granulated sugar, brown sugar, milk, sour cream, and butter. Stir in the eggs and pureed sweet potato. Add the dry ingredients to the wet ingredients mixing just until incorporated.
Pour the contents into a greased 10-inch cast iron skillet and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool the cornbread for 20 minutes before slicing.

Notes

The baked sweet potato can be prepared up to several days in advance and stored in an airtight container in the fridge.
Baked sweet potatoes peel very easily with your fingers.
If time is short, peel and cut the sweet potato into chunks. Add the chunks to a pot and cover with water. Boil for about 15 minutes or until tender. Drain well to get off any excess moisture.
Grease the cast iron skillet or baking dish with vegetable shortening or butter.
Melt and cool the butter slightly so it does not cook the eggs. Hot butter plus eggs equals semi-cooked eggs.
Lightly beat the eggs before adding them to the mixture.
Serve warm with sweet cream butter and honey or pure maple syrup.
Allow the cornbread to cool for about 20 minutes before slicing it.
Store leftover cornbread in an airtight on the counter for up to 4 days.

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