Sweet Potato Cornbread
Moist sweet potato cornbread with buttermilk and cinnamon. A soft, slightly sweet twist on the classic; perfect for chili, soup, holiday season or as a fall snack.
Servings 9 squares
Ingredients
- 1 cup sweet potato puree or homemade sweet potato puree
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup light brown sugar
- 2 large eggs at room temperature
- ½ cup buttermilk at room temperature
- ½ cup sunflower oil or other neutral oil
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line with parchment paper.
- In a large bowl, stir together the dry ingredients: cornmeal, flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
- In a medium bowl, combine the wet ingredients. Lightly whisk the eggs; don't beat. Add the buttermilk, oil, vanilla, and the sweet potato puree. Mix until smooth and fully combined.
- Pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon just until combined. Don’t overmix; the batter should be thick but spreadable.
- Spread the batter evenly in the prepared pan or skillet. Bake for about 30 minutes, or until golden on top and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cornbread cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature, with butter or honey if you like.
Notes
Prepare the sweet potato: If you haven’t already, roast or bake 1 large sweet potato until soft, scoop out the flesh, and mash or puree until smooth. You’ll need 1 cup. If it’s watery, drain it first.
Homemade buttermilk: add 1 tablespoon of lemon juice to the cup of milk and let stand a few minutes until it curdles. It keeps for several days in the refrigerator in an airtight container or jar. Stir again before using.
You can use a 9-inch cast-iron skillet instead of the metal pan.
