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Simple and Moist Sweet Potato Cornbread Recipe

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4.2 from 15 reviews

This Simple and Moist Sweet Potato Cornbread recipe combines the earthy sweetness of roasted sweet potatoes with a tender, crumbly texture perfect for any meal. Enhanced with warm spices like cinnamon, nutmeg, and cloves, this cornbread offers a delightful twist on a classic favorite, delivering moistness from sour cream and a subtle sweetness from honey and brown sugar. Ideal for a comforting side or a snack, it bakes quickly and serves up 12 generous portions.

  • Total Time: 35-40 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 1 cup cornmeal (fine ground)
  • 1 cup all purpose flour
  • ½ tsp kosher salt
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves (optional)
  • ¼ tsp ground nutmeg (optional)
  • ¼ tsp ground ginger

Wet Ingredients

  • ⅓ cup brown sugar
  • ¼ cup honey
  • 1 cup roasted sweet potato puree (about 1-2 medium sweet potatoes)
  • 1½ cups sour cream (full-fat)
  • 2 large eggs (room temperature)
  • 6 tbsp unsalted butter (melted)
  • pat of butter (for after baking)
  • honey (for serving)

Instructions

  1. Prepare Baking Pan and Oven: Line a 9×9 inch baking pan with parchment paper or lightly grease it with baking spray or cake release. Preheat your oven to 400℉ (204℃) to ensure it’s hot enough to create a golden crust on the cornbread.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, all-purpose flour, kosher salt, baking powder, baking soda, cinnamon, ground cloves, nutmeg, and ginger until evenly combined to distribute the leavening agents and spices.
  3. Combine Wet Ingredients: In a large mixing bowl, thoroughly whisk the brown sugar, honey, roasted sweet potato puree, full-fat sour cream, eggs, and melted unsalted butter until the mixture is smooth and well blended.
  4. Incorporate Dry Into Wet: Using a baking spatula, gently fold the dry ingredient mixture into the wet ingredients, stirring just until all the dry components are moistened. Be careful not to overmix to maintain a tender crumb.
  5. Pour Batter and Bake: Transfer the batter into the prepared baking pan and smooth the surface with the spatula. Bake in the preheated oven for 25 to 30 minutes, or until the top is a deep golden brown and a toothpick inserted near the center comes out clean or with only a few moist crumbs attached.
  6. Cool and Add Butter: Remove the cornbread from the oven and while still warm, rub a pat of butter all over the top to add richness and moisture. Allow it to cool for about 15 minutes to set before slicing.
  7. Serve: Slice the sweet potato cornbread and serve warm. Drizzle with additional honey if desired to enhance the sweet flavor.

Notes

  • Roast the sweet potatoes ahead of time by baking whole sweet potatoes at 400℉ for 45-60 minutes or until soft, then scoop out and puree.
  • Replacing sour cream with Greek yogurt can provide a similar moisture and tangy profile with a slight protein boost.
  • For a dairy-free version, substitute butter with coconut oil and sour cream with a nondairy yogurt alternative.
  • Do not overmix the batter to keep the cornbread tender and avoid toughness.
  • Store leftovers wrapped tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days; reheat before serving.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American Southern

Find it online: https://dishiary.com/simple-and-moist-sweet-potato-cornbread-recipe/