Sweet Potato Cornbread
HB-9488 · Hand-built original · American
A cornmeal and flour batter sweetened with mashed sweet potato, baked in a pan or skillet and brushed partway through with honey butter.
AmericanSide1 hrServes 12527 kcalVegetarian
Main ingredient: sweet potato
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:12quantities adjust to match
Ingredients
- 3 medium sweet potatoes (about 1 pound)
- 2 cups milk
- 2/3 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Orange food coloring (optional; for extra color)
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 4 tablespoons honey
Method
- Heat the oven to 400°F. Boil the sweet potatoes until very tender, mash them smooth, measure out 1 1/2 cups, and let the mash cool slightly.
- Melt the butter in a small saucepan and whisk in the honey, then take it off the heat.
- Blend the mashed sweet potato with the milk, vegetable oil, eggs, vanilla and the food colouring, if using, until smooth and creamy.
- Whisk the cornmeal, flour, sugar, baking powder and salt together in a separate large bowl.
- Fold the dry mixture into the wet mixture until just combined, without overmixing.
- Pour the batter into a greased 9x13-inch pan or cast-iron skillet and bake 25 to 30 minutes, brushing honey butter over the top after 20 minutes, until a toothpick inserted in the centre comes out clean.
- Cool the cornbread slightly, slice it, and serve warm with more of the honey butter.
Prep: 20 min · Cook: 40 min · Total: 60 min
Nutrition (per serving, where published)
527 kcalCalories
9 gProtein
75.5 gCarbs
21.8 gFat
5.9 gSaturates
4.3 gFibre
6.5 gSugars
485 mgSodium
46 mgCholesterol
411 mgPotassium
215 mgCalcium
2.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data