Sweet Potato Cornbread

Course: Appetizer, Side Dish

Cuisine: American

Keyword: buttermilk cornbread, cast iron cornbread, chili side, holiday side dish, moist sweet potato cornbread, Southern cornbread, sweet potato cornbread, Thanksgiving bread

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 394kcal

Author: Chef Jessica Formicola

This moist sweet potato cornbread is made with mashed sweet potatoes, buttermilk, yogurt, brown sugar, and warm spices for a tender Southern-style cornbread with golden edges. Perfect for chili, barbecue, and holiday dinners.

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Equipment

Ingredients

1 tablespoon vegetable shortening , or vegetable oil
1 1/2 cups yellow cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon coarse kosher salt
1/2 teaspoon ground cinnamon optional
1/2 teaspoon ground allspice
1 1/4 cups sweet potatoes , skins removed, cooked and mashed
2 eggs
1/2 cup plain yogurt
2 tablespoons butter , melted
1/2 cup dark brown sugar
1 cup buttermilk

Instructions

Preheat the oven to 375°F. Lightly grease a large cast iron skillet with 1 tablespoon vegetable shortening.
In a large mixing bowl, whisk together the 1 1/2 cups yellow cornmeal, 1 cup flour, 1 tablespoon baking powder, 1 teaspoon coarse kosher salt , 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground allspice. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or large mixing bowl, blend together the cooked and mashed 1 1/4 cups sweet potatoes, 2 eggs, 1/2 cup plain yogurt, melted 2 tablespoons butter and 1/2 cup dark brown sugar.
Alternate adding the dry ingredients and 1 cup buttermilk until fully mixed. Do not over mix. The sweet potatoes may still be a little chunky.
Pour the batter into the prepared cast iron skillet. Bake for 30-35 minutes. Test using the toothpick test.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

The average sweet potato is about 3/4 cup mashed. They come in so many shapes and sizes. I usually buy two medium sweet potatoes and then cook them in the microwave.

Storage: After cooling completely, wrap the bread tightly in plastic wrap and store in an airtight container in a cool, dry place.

Freezing: After cooling completely, wrap the cornbread tightly in plastic wrap and place in a freezer safe ziplock with as much air removed as possible. Store in the freezer for 2-3 months.

Nutrition