I love me some classic cornbread but when I have a chance to remix it, I love it even better. My sweet potato cornbread is the recipe you pull out when you want a little comfort with a sweet spiced up vibe. I keep it moist, a little sweet and super tender. That sweet potato does something special to it boos. Serve it up with chili or even a delish sweet potato soup during the fall for serious feels.
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How to Make Sweet Potato Cornbread
Whisk together the all-purpose flour, corn meal, baking powder, sugar, and cinnamon in a large until well mixed.
In another bowl, whisk together the buttermilk, melted butter, mashed sweet potato, eggs, maple syrup, rum, vanilla extract, and oil.
Slowly add the wet ingredients to the bowl of dry ingredients and mix together with a whisk until well combined.
Let the batter rest in the bowl for 10 minutes.
Coat the baking pan with shortening or prepare with non-stick baking spray until fully covered. Add the cornbread batter to the pan.
Bake in a preheated oven for 16-19 minutes or until cornbread is done. Remove from oven and serve up warm.
Sweet Potato Cornbread Recipe
This freshly baked Sweet Potato Cornbread bakes up super moist, extra sweet, and tasty.
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Preheat Oven to 400 degrees and gather the ingredients.
In a large bowl, whisk together all-purpose flour, corn meal, baking powder, sugar and cinnamon until well mixed.
In a separate medium sized bowl, whisk together buttermilk, melted butter, mashed sweet potato, eggs, maple syrup, rum, vanilla extract, and oil.
Slowly add wet ingredients to dry ingredients and mix together until well combined but don’t overmix. Let the batter sit for 10 minutes.
Coat a 10-inch cast iron skillet, baking pan or muffin pan with shortening or prepare with non-stick baking spray until fully covered.
Add cornbread mixture to the pan (for muffins, fill each opening two-thirds full). Place in preheated oven for 16-19 minutes until cornbread is done. Remove from oven and serve.
Let the batter rest. This step is essential to fluffy cornbread. While resting the gluten in the flour relaxes and starch grains in the cornmeal and flour to expand.
Check for doneness. In order to make sure the cornbread fully cooks, insert a knife or toothpick into the center of the pan (or muffin in the center of the pan). It will come out clean when the cornbread is done.
Storage
Serve up sweet potato cornbread warm for the best flavor.
Leftovers: If you have cornbread leftover, store in well wrapped or in an airtight container on the counter for up to five days. You can also freeze them for up to one month.
Reheat: I recommend warming them up before serving them again. This softens them slightly and reinvigorates the flavor. Wrap them in foil and heat them in a 325° F oven or in the microwave wrapped in a damp paper towel until hot.
Calories: 215kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 168mg | Potassium: 114mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1231IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 1mg
Recipe Tips
Let the batter rest. While resting the gluten in the flour relaxes and starch grains in the cornmeal and flour to expand. It makes the cornbread a better texture.
Check for doneness. In order to make sure the cornbread fully cooks, insert a knife or toothpick into the center of the pan (or muffin in the center of the pan). It will come out clean when the cornbread is done. Don’t overbake.
Serving Suggestions
Recipe Help
The main culprit is improper measurement of ingredients. For the dry ingredients, it’s important to spoon the flour and cornmeal into the measuring cup rather than scooping. Once full, use the straight side of a knife to scrape off the excess. Letting the batter rest also helps make a moister and fluffier cornbread.
Store them at room temperature rather than in the refrigerator as the fridge will dry out the cornbread.
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