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By adding sweet potatoes and spices to this sweet potato cornbread, you get a cross between sweet potato pie and cornbread, making it perfect for the holidays.
There are so many ways to utilize sweet potatoes - from sweet potato black bean tacos to sweet potato gnocchi to sweet potato wraps.
But have you ever thought about adding it to cornbread? What you get is a moist crumb, with a hint of sweetness and warm spices.
Why This Recipe Works
- Easy - you'll be surprised how easy this sweet potato cornbread is to make. It can be prepped and put in the oven in less than 10 minutes.
- Flavorful - you get a mild sweet flavor from the sweet potatoes, but then get warm notes of spice from the pumpkin pie spice.
- Utilizes leftovers - if you have leftover mashed sweet potatoes, this is the perfect way to use it.
Ingredient Notes
- Cornmeal - where some of the subtle corn flavor and the texture comes from.
- Flour - makes the bread a little less crumbly.
- Light brown sugar - where the sweetness comes from.
- Baking powder - has its own acid to help give rise to the cornbread.
- Pumpkin pie spice - adds warm notes that makes the sweet potato cornbread taste like fall.
- Buttermilk - the acidity reacts with the leaveners and creates a nice rise.
- Sweet potatoes - just use leftover mashed sweet potatoes, or cook a 1 lb potato and mash beforehand.
- Unsalted butter - when it comes to cornbread, butter is the only fat that should be used to add flavor.
- Eggs - adds structure for the cornbread.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- If you like a more crumbly texture, use all cornmeal, instead of part flour.
- I use light brown sugar for added sweetener, but granulated sugar or dark brown sugar can be substituted. You can even try maple syrup or honey.
- Buttermilk adds extra fat and acidity, but you can also use yogurt or sour cream.
- While it's called sweet potato cornbread, you can also use pumpkin or butternut squash.
- To me, butter is the only way to go, but coconut oil, vegetable or canola oil also works.
- While I use eggs in this cornbread , if you want to make them vegan, you can use chia seeds.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
If you don't have leftover mashed sweet potatoes, boil for 15-20 minutes or until fork tender. Mash and set aside.
In a large bowl, whisk together the dry ingredients.
Whisk together the wet ingredients in a bowl before adding to the dry ingredients, mixing until just combined.
Add the mixture to a cast iron skillet. Bake at 425°F for 20 to 25 minutes or until done.
How to Make Pumpkin Pie Spice
Most grocery stores carry pumpkin pie spice these days, but you can always make your own. Check out Taste of Home’s recipe.
In a small bowl, whisk together 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves and ½ teaspoon ground nutmeg.
FAQs
1 large sweet potato should give enough to make 1 cup mashed, but use 2 to be safe.
If you don't have buttermilk you can easily make it at home. Simply add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let stand at room temperature for 10 minutes and it’s ready.
You know it's done when a toothpick inserted in the middle comes out clean. There should be some cracks on the edges as well.
If it is dry, it means you probably overbaked the cornbread. You want to bake just until the toothpick comes out clean.
The cornbread will stay fresh for 3 days at normal room temperature, but 1 week in the fridge.
Cornbread is best served warm but you can put in plastic bag or airtight container for up to 3 months.
Just thaw for 3 to 4 hours on countertop before serving. To reheat, wrap in aluminum foil and place in 350°F oven for 10 minutes.
Equipment
The equipment you use is important to how the sweet potato cornbread turns out. What is needed is the following:
- Large bowl - need a bowl to be able to mix together the ingredients.
- Whisk - used to mix together the dry ingredients.
- Cast iron skillet - you want a 10" if possible, but can use larger or smaller. You'll just have to adjust the cooking time.
Pro Tips/Recipe Notes
- Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the cornbread. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- Just mash the potatoes. Do not puree it as you want small pieces of sweet potato throughout, which also helps the cornbread hold up.
- Do not overmix the batter. You want to fold just until everything is combined. If you overmix the bread will be tough.
Other Bread Recipes
If you’ve tried this sweet potato cornbread or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Sweet Potato Cornbread
Ingredients
- 1 ½ cups cornmeal
- 1 cup all-purpose flour
- 2 tablespoon light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 ¼ cups buttermilk, at room temperature
- 1 cup mashed sweet potatoes
- 1 stick unsalted butter, melted
- 2 large eggs, at room temperature
Instructions
- Spray 10 inch cast iron skillet with cooking spray and place in oven, preheating to 425°F.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and pumpkin pie spice.
- In a medium bowl, whisk together the buttermilk, mashed sweet potatoes, melted butter and eggs. Stir the wet ingredients into the dry ingredients until just combined.
- Take the hot skillet out of the oven and pour the cornbread mixture in, making sure it's spread evenly. Bake for 20 to 25 minutes, or until the top is puffy and golden brown. There should be some cracks around the edge as well.
Notes
- Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the cornbread. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- Just mash the potatoes. Do not puree it as you want small pieces of sweet potato throughout, which also helps the cornbread hold up.
- Do not overmix the batter. You want to fold just until everything is combined. If you overmix the bread will be tough.
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