Description
This Sweet Potato Cornbread is a moist, slightly sweet, and tender bread perfect for pairing with soups, chili, or enjoying on its own. Made with mashed sweet potatoes, cornmeal, and a touch of honey, this easy-to-make cornbread combines wholesome ingredients and a classic baking method for a comforting and delicious treat.
Ingredients
Main Ingredients
- 1 cup mashed cooked sweet potato (from about 1 medium sweet potato)
- ½ cup sour cream (or substitute plain whole milk yogurt)
- ¼ cup whole milk
- 2 eggs
- 3 tablespoons extra virgin olive oil (or substitute avocado oil or melted butter)
- ⅓ cup honey
- 1 cup cornmeal (medium or fine ground recommended)
- 1 cup all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Prepare the Sweet Potato: If you haven’t cooked your sweet potato in advance, do so by roasting, boiling, steaming, or microwaving. Roasting is preferred: scrub the sweet potato, poke holes with a fork, place on a lined baking sheet, and bake at 400℉ (204℃) for 45 to 60 minutes until tender. Once cooked, slice open carefully to release steam and scoop out the flesh. Mash until smooth.
- Preheat Oven and Prepare Pan: Preheat your oven to 375℉ (191℃). Line an 8×8 inch square baking pan with parchment paper, then lightly brush or spray the paper with oil to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, whole milk, sour cream, eggs, extra virgin olive oil, and honey. Whisk the mixture thoroughly until all ingredients are well blended and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Make the Batter: Add the dry ingredients to the wet mixture. Using a spatula, gently stir until just combined. Avoid overmixing to keep the cornbread tender.
- Bake: Pour the batter into the prepared baking pan. Place it on the center rack of the oven and bake for 25 to 30 minutes or until the top is lightly browned and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool for a few minutes. Then, gently lift it from the pan using the parchment paper and transfer it to a cutting board. Cut into 16 squares and serve warm or at room temperature.
- Enjoy and Share Feedback: Enjoy your homemade sweet potato cornbread! Consider leaving a rating or review to share your experience and help others discover this delicious recipe.
Notes
- For a quicker sweet potato prep, microwaving is a great alternative to roasting.
- You can substitute sour cream with plain whole milk yogurt for a slightly tangier flavor.
- Olive oil can be replaced with avocado oil or melted butter depending on preference.
- Be careful not to overmix the batter to keep the cornbread light and tender.
- This recipe yields 16 small squares, perfect for sharing or serving alongside meals.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
