Sweet Potato CornbreadNovember 11, 2019
This sweet potato cornbread may upend all your notions about what cornbread ought to be. It’s easy, stealthy healthy, and turning heads and drawing raves wherever it’s made.
How do we love this sweet potato cornbread? What we find far more telling and compelling than us gushing about it are the words that came straight from the mouths of those who’ve tasted this tender, barely sweet, almost cake-like, not-at-all-dry-or-crumbly cornbread. Most are raving it’s the best cornbread they’ve ever experienced. If you want to delay your gratification, by all means, read their comments, which you’ll find beneath the recipe. Otherwise, stop dallying and do what you already know you want to do.–Renee Schettler Rossi
Sweet Potato Cornbread
- Quick Glance
- 15 M
- 50 M
- Serves 8 to 12
- 1. Preheat the oven to 425°F (218°C). Slide a 10-inch cast-iron skillet in the oven to warm for 5 minutes.
- 2. Meanwhile, in a large bowl, stir together the cornmeal mix, sugar, and pumpkin pie spice, if using. Using a spoon, make a well in the center of the mixture.
- 3. In a separate bowl, whisk together the eggs, mashed sweet potatoes, sour cream, and butter. Add the sweet potato mixture to the cornmeal mixture, stirring just until moistened. Carefully butter the hot skillet and spoon the batter into it.
- 4. Bake the cornbread for 20 to 35 minutes, or until golden brown and a toothpick or tester inserted in the center comes out clean or darn near almost clean with no crumbs clinging to it.
- 5. Serve warm or at room temperature, slicing the cornbread into wedges or squares. (You can bake the cornbread early in the day and either serve it at room temperature or loosely cover it with aluminum foil and slide the skillet back in the oven until it’s warmed through.) Originally published November 6, 2013.
Sweet Potato Cornbread Recipe © 2013 The Editors of Southern Living Magazine. Photo © 2013 Hélène Dujardin. All rights reserved. All materials used with permission.