Description
Southern comfort meets wholesome goodness in this delectable sweet potato cornbread, blending rustic charm with irresistible flavor. Warm spices and creamy sweet potatoes elevate classic cornbread, promising a comforting slice that connects you to cherished culinary traditions.
Ingredients
Scale
Main Ingredients:
- 1 cup (240g) mashed cooked sweet potato
- 1 cup (240 milliliters) buttermilk
- 1 cup (120 grams) cornmeal
- 1 cup (125 grams) all-purpose flour
- 2 large eggs
Binding and Fat Ingredients:
- ½ cup (115 grams) unsalted butter, melted
- ¼ cup (50 grams) brown sugar, packed
Leavening and Seasoning Ingredients:
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Transform a sweet potato into a soft, tender mash by peeling and cubing it. Boil or steam until fork-tender, typically 10-15 minutes. Mash thoroughly and let cool slightly to prevent scrambling eggs.
- Ignite the oven to a toasty 400F (200C). Generously coat a 9-inch square baking vessel or cast-iron skillet with a protective layer of grease.
- Craft a silky wet mixture by vigorously whisking the velvety sweet potato mash with tangy buttermilk, golden melted butter, rich brown sugar, and farm-fresh eggs until achieving a uniform, lustrous consistency.
- In a separate receptacle, blend the dry ingredients – cornmeal, all-purpose flour, baking powder, baking soda, and salt – using a wire whisk to eliminate potential lumps.
- Delicately incorporate the dry ingredients into the wet mixture, folding gently until just combined. Restraint is key – overmixing will result in dense, tough cornbread.
- Transfer the luxurious batter into the prepared pan, smoothing the surface with a spatula to ensure even baking. Slide into the preheated oven and bake for 25-30 minutes, watching for a golden perimeter and a clean toothpick test.
- Allow the cornbread to rest momentarily after emerging from the oven. Slice into inviting wedges and serve while still warm, accompanied by a pat of creamy butter or a drizzle of amber honey.
Notes
- Enhance sweet potato flavor by roasting instead of boiling, which concentrates natural sugars and adds deeper caramelized notes.
- Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for vegan or lactose-intolerant diets.
- Reduce sugar content by using mashed ripe banana or applesauce as a natural sweetener, creating a healthier version with lower glycemic impact.
- For gluten-free adaptation, replace all-purpose flour with a certified gluten-free cornmeal and add xanthan gum to improve texture and binding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg