Moist Sweet Potato Cornbread
A remarkably tender and rich cornbread packed with cozy autumn spices. The addition of sweet potato acts as a natural moisture booster, ensuring every bite stays soft and flavorful.
Ingredients
- 1 cup fine yellow cornmeal Provides color and texture
- 1 cup all-purpose flour Standard baking flour works best
- 1/4 cup brown sugar Packed; light or dark
- 4 tsp baking powder For a beautiful rise
- 1 tsp baking soda Reacts with buttermilk
- 1 tsp kosher salt Balances the sweetness
- 1/2 tsp ground cinnamon Adds a warm aroma
- 1/4 tsp ground nutmeg Complements the potato
- 2 large eggs Room temperature is ideal
- 2 cups whole buttermilk Ensures a moist crumb
- 1 cup mashed sweet potato Cooked and cooled
- 6 tbsp unsalted butter Melted and slightly cooled
- honey or sorghum syrup For the final drizzle
Instructions
- Preheat your oven to 400°F. Grease a 9x9-inch baking pan or a 10-inch cast-iron skillet for extra-crispy edges.
- In a medium bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until uniform.
- In a separate large bowl, lightly beat the eggs. Whisk in the buttermilk and sweet potato puree until the mixture is smooth and bright orange.
- Pour the dry ingredients into the wet mixture. Use a rubber spatula to gently fold them together just until the flour streaks disappear. Do not over-mix.
- Add the melted butter and fold into the batter until just incorporated.
- Transfer the batter to the prepared pan and bake for 35 to 40 minutes. A toothpick inserted in the center should come out clean.
- Let the bread rest for at least 10 minutes before slicing. Serve warm with extra butter and honey.
Notes
Pro Tip: For a legendary crispy crust, melt a tablespoon of butter in your cast-iron skillet inside the oven while it preheats before pouring in the batter.