Sweet Potato Cornbread
Equipment
Ingredients
- 1½ cups mashed sweet potatoes, (about 1 pound)
- 1 ½ cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 tablespoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg or pumpkin pie spice
- 2 large eggs
- ½ cup sour cream
- ¾ cup milk
- 2 tablespoons mild cooking oil, such as vegetable oil
- Oil, cooking spray or butter to grease the skillet
For serving (optional):
Instructions
- Coat the inside of a 10-inch cast iron skillet with oil or cooking spray. Place the skillet in the oven and begin to preheat the oven to 425 degrees Fahrenheit.
- Stir together the cornmeal, flour, sugar, baking powder, salt, ground cinnamon and pumpkin pie spice (or nutmeg) in a large bowl.
- In a separate large bowl, whisk together the mashed sweet potatoes, eggs, sour cream, milk and 2 tablespoons of oil until smooth.
- Stir the wet ingredients into the dry ingredients and mix until just combined.
- Carefully, remove the hot skillet from the heated oven. Pour the batter into the hot skillet and smooth out the top with a spatula.
- Return the skillet to the oven and bake for about 20 to 25 minutes or until the center is completely set and the top is golden brown.
- Remove the cornbread from the oven and let it cool for about 5 minutes. Serve with butter and honey (optional).
To Roast the Sweet Potatoes
- Preheat the oven to 400 degrees Fahrenheit. Rinse and scrub the sweet potato(es).Place them on a baking sheet pan lined with foil or parchment paper for easy clean up.
- With the tines of a fork poke a few holes on the sweet potato(es). Bake for about 35 - 45 minutes or until they become tender and can be easily pierced with a fork.
- Remove from the oven and allow them to cool for about 15-20 minutes or until they aren’t too hot to handle.Remove all the pulp from the sweet potato and discard the skin. Mash the pulp until smooth and reserve.
Notes
- Sweet Potato Mash: You will need 1 1/2 (one and one half) cups of mashed sweet potatoes to make this recipe.
- Skillet Cornbread: Pouring the cornbread batter into a hot cast iron skillet helps develop a nice caramelized crust and those beautiful golden brown crispy edges.
- Room Temp: Use room temperature eggs and sour cream as they mix with the rest of the ingredients more evenly.
- Roast or Boil: We prefer the caramelized taste of roasted sweet potatoes but you can cook them any way you want until they become tender.
Nutrition
Calories: 303 kcal, Carbohydrates: 54 g, Protein: 7 g, Fat: 7 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.004 g, Cholesterol: 52 mg, Sodium: 338 mg, Potassium: 426 mg, Fiber: 4 g, Sugar: 16 g, Vitamin A: 3724 IU, Vitamin C: 1 mg, Calcium: 133 mg, Iron: 2 mg
