Description
This Sweet Potato Cornbread recipe combines the natural sweetness of pureed sweet potatoes with classic cornbread flavors and a hint of warm spices. Perfectly moist and tender, it’s a delightful side dish that pairs well with chili, soups, or holiday meals. Finished with a buttery honey glaze and a sprinkle of fresh parsley for a touch of color and flavor.
Ingredients
Scale
Cornbread Batter
- 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
- orange food coloring (optional)
Glaze
- 4 tablespoons butter, melted
- 2 tablespoons light brown sugar, packed
- 2 tablespoons honey
- pinch of salt
- pinch of cinnamon
Garnish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 400°F (200°C) and lightly grease an 8-inch glass baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and light brown sugar until thoroughly combined.
- Mix Wet Ingredients: In another bowl, combine pureed sweet potatoes, eggs, egg yolk, melted butter, vegetable oil, vanilla extract, and buttermilk. Optionally add orange food coloring for a vibrant color, then mix until smooth.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid over-mixing which can make the cornbread tough.
- Bake the Cornbread: Pour the batter into the prepared baking dish, smoothing the top evenly. Bake for about 40 minutes. If the top browns too quickly, tent with foil halfway through baking to prevent over-browning.
- Prepare Glaze and Serve: While the cornbread is baking or cooling, mix melted butter, light brown sugar, honey, salt, and cinnamon in a small bowl for the glaze. Once the cornbread is out of the oven and slightly cooled, brush the glaze over the top and sprinkle with finely chopped fresh parsley. Slice into 12 pieces and serve warm or at room temperature.
Notes
- You can substitute cooked sweet potatoes with canned puree if pressed for time.
- The orange food coloring is optional and only for aesthetic purposes; natural orange hue from sweet potatoes is sufficient.
- If you prefer a spicier cornbread, increase the cinnamon, clove, and nutmeg slightly to taste.
- Allow cornbread to cool slightly before slicing to ensure clean cuts.
- Glazing adds moisture and a delicious sweet finish but can be omitted for a more traditional cornbread.
