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Sweet Potato Cornbread

Sweet Potato Cornbread
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Sweet Potato Cornbread is a delightful and comforting dish that brings warmth and sweetness to any meal. This cornbread features a perfect blend of sweet potatoes and spices, making it an ideal side for savory dishes or a tasty snack on its own.

Ingredients

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  • 1¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅛–¼ teaspoon clove
  • ⅛–¼ teaspoon nutmeg
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 cup cooked sweet potatoes (pureed)
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • 2 tablespoons vegetable oil
  • ½ cup butter, melted
  • ¼ teaspoon vanilla extract
  • 1 cup buttermilk
  • 4 tablespoons butter, melted (for glaze)
  • 2 tablespoons light brown sugar, packed (for glaze)
  • 2 tablespoons honey (for glaze)
  • pinch of salt (for glaze)
  • pinch of cinnamon (for glaze)

Instructions

  1. Prepare the sweet potato puree by cooking sweet potatoes until tender and then pureeing.
  2. Preheat your oven to 400°F (200°C) and lightly butter an 8-inch glass baking dish.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar.
  4. In another bowl, mix the pureed sweet potatoes with eggs, egg yolk, melted butter, vegetable oil, vanilla extract, and buttermilk.
  5. Gradually stir the dry mixture into the wet ingredients until just combined.
  6. Pour batter into the prepared pan and bake for about 20 minutes.
  7. Tent with foil and bake for an additional 20 minutes or until the center is set.
  8. For the glaze, mix together melted butter, brown sugar, honey, salt, and cinnamon.
  9. Brush the glaze onto the cornbread while it's still hot.
  10. Cut into squares and serve warm.

Nutrition

Find it online: https://cookingwitheliana.com/sweet-potato-cornbread/