Description
This sweet potato cornbread is completely, utterly delicious and so easy to make! It’s moist and packed with flavor, with a touch of sweetness and tangy buttermilk.
Ingredients
- 1 pound sweet potatoes, peeled and diced
- 2 tablespoons unsalted butter, melted
- 1½ cups yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- 2 large eggs
- ½ cup sour cream
- ¾ cup buttermilk
- 1 cup Mexican blend shredded cheese (e.g., Sargento)
Instructions
- Preheat your oven to 400ºF. Lightly oil a 9×13-inch glass baking dish and set aside.
- Place the diced sweet potatoes in a large pot and cover with water by 2 inches. Bring to a boil and cook for about 10 minutes, or until fork-tender. Drain and set aside.
- While the potatoes cook, whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, mash the cooked sweet potatoes with the melted butter until smooth. Let cool for 5 minutes.
- Add the eggs, sour cream, and buttermilk to the mashed potatoes. Mix well until fully combined.
- Stir the dry ingredients into the wet mixture until just combined and no dry bits remain.
- Fold in the shredded cheese until evenly distributed.
- Spoon the batter into the prepared baking dish and smooth out the top.
- Bake for 25–30 minutes, or until golden, puffed, and a toothpick inserted in the center comes out clean. If the top browns before the center is done, cover loosely with foil and bake 5 more minutes.
- Remove from oven and let rest for 10–15 minutes before slicing and serving.
Notes
- Allow mashed sweet potatoes to cool before adding eggs to avoid scrambling them.
- If you prefer a sharper flavor, substitute cheddar for the Mexican cheese blend.
- This cornbread is great for meal prep—store leftovers in the fridge for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 253
- Sugar: 7g
- Sodium: 399mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 48mg
