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Sweet Potato Cornbread gets elevated here—super moist, tender, and packed with flavor. You’ve got sweet potato puree, cozy spices, and a buttery brown sugar honey drizzle on top. This one’s awesome with smoky chili or classic collard greens. Makes any meal more fun and satisfying.
Why I’m Obsessed With This
Whenever I toss this cornbread in the oven the smell alone makes everyone wander into the kitchen! Those sweet potatoes and spices just work some magic. We love how you can pair it with bold chili or just snack on a warm hunk in the morning with coffee. Every time I make it, friends ask for the secret.
What To Grab
- Eggs: You’ll need some to hold everything together and give it structure.
- Cornmeal: That classic ground corn brings the right texture.
- Sweet Potatoes: Use a cup of puree, doesn’t matter if it’s homemade or from a can.
- Brown Sugar: Gives the bread its sweet, caramel-like goodness.
- Baking Powder & Soda: Make sure your bread gets nice and fluffy.
- All-Purpose Flour: Balances out the cornmeal so it doesn’t get crumbly.
- Butter and Oil: Add these for ultra moist bites and richness.
- Honey Glaze: Just brown sugar, honey, and butter whisked together for a shiny treat.
- Buttermilk: Keeps your cornbread soft and tangy.
- Spices: Some cinnamon, nutmeg, and a hint of clove for flavor you’ll taste in every crumb.
Come Bake With Me
- Glaze and Slice
- Stir up some brown sugar, honey, and melted butter. Slather that over the fresh-from-the-oven cornbread.
- Bake Your Cornbread
- Pour your finished batter into a greased 8-inch dish. Pop it into the oven at 400°F for about 40 minutes, but throw on some foil halfway so it doesn’t get too toasty. Check with a toothpick to make sure it’s done.
- Mix Everything Together
- Add your dry mix into the wet stuff bit by bit. Stir gently—just enough to mix, not more. Don’t overdo it!
- Get the Wet Mix Ready
- In a different bowl, combine your sweet potato puree, eggs, melted butter, oil, buttermilk, and a little vanilla. Color is optional if you want an extra pop.
- Dry Stuff Comes First
- Whisk together cornmeal, flour, both baking agents, salt, spices, and both sugars in a big bowl.
- Start with the Sweet Potatoes
- Cook sweet potatoes until really soft. Peel, then blend until creamy. Measure out a cup.
Try It With These
This sweet cornbread is always the side I want for a big bowl of chili or hearty stew. It’s also awesome with soul food favorites like baked chicken or collard greens. Honestly, I can’t stop sneaking slices with afternoon coffee thanks to that honey topping.
Make It Awesome
I’ve learned that blending those sweet potatoes smooth—no lumps or strings—is game-changing for texture. Give your batter a gentle mix, then bake with foil over it halfway through so the top stays gold but not burnt. Trust me, these small steps make all the difference.
Stay Fresh Longer
Got some leftover squares? Wrap them up tight after they’re totally cool. In the fridge, they’ll be great for three days. Or stash in the freezer for three months. Just warm up in the microwave or pop in the oven briefly to bring them back to life.
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Frequently Asked Questions
- → What’s the best way to make sweet potato puree?
Boil unpeeled sweet potatoes until tender. Let them cool down, peel off the skin, and blend until smooth. You’ll need one cup for this recipe.
- → Why cover it with foil partway through baking?
After 20 minutes in the oven, use foil to keep the top from getting too dark while letting the middle bake through.
- → Why do the eggs need to be room temperature?
They mix into the batter more smoothly and help the texture end up even and light.
- → Does the color affect the flavor?
The optional orange food coloring is just for appearance. It won’t change how the cornbread tastes.
- → Why mix sugar into the butter while it’s hot?
Dissolving the brown sugar in the hot melted butter ensures a smooth glaze without any graininess.
Conclusion
Merging traditional cornbread with sweet potatoes elevates flavor and texture, making it a tasty pairing for a variety of meals.