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My sweet potato cornbread surprises and delights with a fresh-out-of-the-oven take on two beloved comfort food classics, y'all. Baked or canned yams are stirred into a light and fluffy base enlivened with dessert spices and just the right amount of sugary goodness. Yep and yay...
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It's Exactly What You Didn't Know You Needed, Y'all...
Sweet potato cornbread stands out for its tantalizing mix of warm, earthy spices and luscious veggie puree nestled within a moist, tender crumb. It's an easy, impressive quick bread that breathes an air of refreshment into your usual mealtime offerings.
You can pair it with favorites like Cajun white chicken chili to achieve that old-school one-two comfort food punch. You can also serve it warm and buttered alongside your morning coffee for a light yet substantial breakfast that'll tide you over until lunch.
And, you can make it for just about any holiday event because it really does go with anything and everything. Yep. It's that recipe that you didn't know you needed until you taste it for the first time and wonder how you ever lived without it this long. Indeed.
Sweet Potato Cornbread Ingredient Essentials & Substitutions
- I've tested this recipe with baked sweet potato pieces and drained canned sweet potatoes in syrup, and I have to say that I really liked them both. The from-scratch method yields small chunks of sweet potato dispersed throughout the cornbread. On the other hand, the drained cut sweet potatoes in syrup break down completely in the blender. This method creates a smoother, creamier sweet potato cornbread with a slightly more cake-like texture.
- Equal parts of yellow cornmeal and gluten free all-purpose flour combine to create the perfect breadlike consistency in this recipe. Don't change the proportions or the recipe just won't work as well.
- The cooking olive oil and salted butter mixture contribute greatly to the bread's moist, tender crumb. If needed, you can substitute another high-heat oil. You can also use unsalted butter if that's what you have on hand. Just remember to add a pinch of salt to the mixture to help balance out the rest of the flavors while baking.
- The brown sugar, granulated sugar, and maple syrup lend sophisticated sweetness to the sweet potato cornbread. They really make the recipe work and I would go out of my way to procure all three before making the recipe if I were you.
- Baking powder, baking soda, and egg are the leavening agents that help this gluten free sweet potato cornbread rise beautifully throughout the baking process. Therefore, use the stated proportions to ensure the best results.
- Cinnamon and nutmeg deepen the flavor of the sweet potato cornbread delectably, while the touch of ginger injects each piece with an alluring exotic backbite. Trust me, you want to use all three of them to experience this recipe as intended.
- Last but not least, buttermilk brings its subtle, signature tanginess and creaminess to the prepared sweet potato cornbread. If you don't have it on hand, just stir 1 tablespoon of white vinegar into a cup of milk, stir, and let it sit until it comes down to room temperature before using, about 10 minutes.
How to Make Sweet Potato Cornbread
To start the recipe, preheat the oven. Then, pour all of the dry ingredients into a bowl.
Stir until combined, then set aside.
Pour the sweet potato pieces into the bottom of your food processor or blender bowl.
Top the potatoes with the other wet ingredients.
Then, pulse until combined.
Pour the wet ingredients over the dry ingredients.
Stir until combined, careful not to overwork the batter.
Finally, pour into the greased dish and bake until done.
And that's it, y'all!
This sweet potato cornbread is sooo super flavorful and luscious that you almost can't believe that it took you just minutes to prep! And, it's just as good warm as it is at room temperature. So, you can take it with you to parties with full confidence that it's going to be a hit.
Best of all, it yields 12 to 15 pieces. So, you can serve it to lots of people at once without putting much of a dent into your budget.
Share with those who ooh and aah at your attempts to food-love them silly. And see y'all on the yum side...
More Delicious Baked Recipes
Here are similar baked recipes I think you'll love, too.
Sweet Potato Cornbread
Ingredients
For the Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour I used Great Value gluten free AP
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
For the Wet Ingredients
- 2 cups canned cut sweet potatoes, drained or chopped baked or boiled sweet potatoes
- 4 tablespoons salted butter, melted
- 2 tablespoons cooking olive oil
- 1 tablespoon maple syrup
- 1 large egg, at room temperature
- 1 ½ cups buttermilk, at room temperature
- 1 teaspoon real vanilla extract
Instructions
- Preheat the oven to 400 degrees Fahrenheit and grease a 9 x 13 baking dish lightly.
- Pour all of the dry ingredients into a bowl and whisk until incorporated.
- Pour the cut sweet potatoes, butter, oil, maple syrup, egg, buttermilk, and real vanilla extract into the bowl of your blender or food processor.
- Pulse until smooth, about 30 seconds.
- Pour the mixture over the dry ingredients, then stir until combined. Do not overstir.
- Pour the batter into the greased baking dish.
- Bake for 22 to 26 minutes, or until the top is browned nicely and a toothpick inserted into the thickest part of the cornbread comes back clean.
- Let rest for at least 10 minutes before serving.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
