Description
Southern comfort shines through this sweet potato cornbread recipe, blending rustic warmth with rich, hearty flavors. Skillet-baked deliciousness delivers a golden, moist companion perfect for chili, stews, or solo enjoyment.
Ingredients
Scale
- 1 cup (240 ml) roasted and mashed sweet potatoes
- 1 ¼ cups (156 g) cornmeal
- 1 cup (120 g) all-purpose flour
- 6 oz (170 g) unsalted butter, melted and cooled
- 1 cup (240 ml) buttermilk, room temperature
- 2 large eggs
- ⅓ cup (67 g) brown sugar
- 2 tbsps honey
- 1 tbsp baking powder
- ½ tsp ground cinnamon or pumpkin pie spice
- ¼ tsp salt
Instructions
- Oven Preparation: Preheat the oven to 400°F and line a 9-inch square baking pan with parchment paper, creating an ideal baking environment.
- Dry Ingredient Fusion: Whisk cornmeal, all-purpose flour, baking powder, cinnamon, and salt in a large mixing bowl until uniformly blended, ensuring a consistent dry base.
- Wet Ingredient Symphony: In a separate bowl, thoroughly combine melted butter, brown sugar, eggs, buttermilk, and mashed sweet potatoes, creating a rich, smooth liquid foundation.
- Batter Harmonization: Delicately fold wet ingredients into dry mixture using a rubber spatula, stirring minimally to preserve the cornbread’s delicate texture and prevent overmixing.
- Pan Transformation: Spread the batter evenly across the prepared pan, using the spatula to achieve a level surface that promises uniform baking and appealing presentation.
- Baking Performance: Slide the pan into the preheated oven and bake for 18-20 minutes, monitoring for a golden-brown crust and confirming doneness with a clean toothpick test from the center.
- Cooling and Serving: Allow the cornbread to rest briefly after removing from the oven, then slice and serve, optionally accompanied by butter or honey to elevate the culinary experience.
Notes
- Prevent Overmixing: Stir ingredients just until combined to keep the cornbread tender and prevent a tough, dense texture.
- Sweet Potato Selection: Use roasted or boiled sweet potatoes for best moisture and natural sweetness, ensuring smooth incorporation into the batter.
- Temperature Precision: Allow eggs and buttermilk to reach room temperature for even mixing and optimal batter consistency.
- Storage Strategy: Wrap cooled cornbread tightly in plastic wrap or store in an airtight container to maintain freshness for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 9
- Calories: 218
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 61 mg