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Sweet Potato Cornbread

Sweet Potato Cornbread That Will Warm Your Heart

This Sweet Potato Cornbread is a delightful twist on a classic that promises warmth and comfort with every bite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Cornmeal Adds structure and traditional cornbread flavor.
  • 1 cup All-Purpose Flour Can be substituted with a gluten-free flour blend.
  • 1 tbsp Baking Powder Essential leavening agent.
  • 1 tsp Baking Soda Essential leavening agent.
  • 1/2 tsp Salt Enhances overall flavor.
  • 1 tsp Cinnamon Infuses warmth.
  • 1/4 tsp Clove Adds spice complexity.
  • 1/4 tsp Nutmeg Adjust to personal preference.
  • 1/2 cup Granulated Sugar For sweetness.
  • 1/2 cup Brown Sugar Provides moisture.
  • 1 cup Pureed Sweet Potatoes Use orange-fleshed varieties like Beauregard.
  • 2 Eggs Essential for binding.
  • 1 yolk Egg Yolk Adds richness.
  • 1/4 cup Melted Butter Can substitute with oil.
  • 1/4 cup Oil Enhances moisture.
  • 1 tsp Vanilla Extract Adds depth.
  • 1 cup Buttermilk Can use dairy-free substitute.
  • 1 drop Optional Orange Food Coloring Use sparingly for color.

Equipment

  • 8-inch glass baking dish
  • Mixing bowls
  • Whisk
  • spatula
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease an 8-inch glass baking dish with butter.
  2. In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, baking soda, salt, and spices. Whisk until evenly mixed.
  3. In another bowl, blend the pureed sweet potatoes, eggs, egg yolk, melted butter, oil, vanilla extract, and buttermilk until smooth.
  4. Optional: Stir in a few drops of orange food coloring for visual appeal.
  5. Gradually pour the dry ingredient mixture into the wet mixture, folding gently until just combined.
  6. Pour the batter into the prepared baking dish and spread it evenly. Bake for 20 minutes.
  7. Tent the cornbread with foil and continue baking for an additional 20 minutes or until a toothpick comes out clean.
  8. Prepare the glaze by melting brown sugar with butter in a saucepan until combined. Brush over the cornbread after baking.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Allow the mashed sweet potatoes to cool before mixing. Use room temperature ingredients for better mixing.

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