Description
This Easy Sweet Potato Cornbread combines the natural sweetness of mashed sweet potatoes with classic cornbread flavors. Enhanced with warm spices like cinnamon, nutmeg, and cloves, this moist and tender cornbread is perfect for a cozy meal or holiday side dish. A buttery, honey-infused glaze adds a sweet finish that complements the crumbly texture, making it irresistible and perfect for any occasion.
Ingredients
For the Cornbread:
- 1/2 tsp ground cinnamon
- 1 tsp salt
- Optional orange food coloring (4 drops recommended)
- 1 cup buttermilk
- 1/4 tsp vanilla extract
- 3/4 cup all-purpose flour (King Arthur recommended)
- 1/8 to 1/4 tsp ground nutmeg (freshly ground preferred)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 1/4 cups yellow cornmeal
- 1/8 to 1/4 tsp ground cloves
- 1/2 cup melted unsalted butter (e.g., Kerrygold)
- 1 large egg yolk (room temperature)
- 2 large eggs (room temperature)
- 1/4 cup packed light brown sugar
- 1 cup cooked and mashed sweet potatoes
- 1/2 cup white sugar
- 2 tbsp cooking oil or any neutral oil (like canola)
For the Glaze:
- 2 tbsp packed light brown sugar
- A pinch of ground cinnamon
- 4 tbsp melted butter
- 2 tbsp honey
- A pinch of salt
Instructions
- Prepare the Baking Dish and Preheat Oven: Preheat your oven to 400°F (200°C). Lightly butter an 8-inch glass baking dish to prevent sticking, then set it aside for later use.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, baking soda, ground cinnamon, ground cloves, ground nutmeg, granulated white sugar, and packed light brown sugar. Make sure everything is well combined, then set the mixture aside.
- Combine Wet Ingredients: In another large bowl, combine the cooked and mashed sweet potatoes, eggs, egg yolk, melted butter, cooking oil, vanilla extract, and buttermilk. If using, add four drops of orange food coloring and stir well. Mix the ingredients until the batter is smooth and fully integrated.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and carefully until just combined. Avoid overmixing, as this can make the cornbread dense and heavy.
- Pour Batter and Bake: Pour the batter evenly into the prepared baking dish. Place the dish on the middle rack of your preheated oven and bake for 20 minutes. After 20 minutes, tent the dish loosely with aluminum foil to prevent over-browning and continue baking for another 20 minutes, or until the center is set and a toothpick inserted comes out clean.
- Prepare and Apply the Glaze: While the cornbread bakes, stir together the glaze ingredients—brown sugar, ground cinnamon, melted butter, honey, and a pinch of salt—while the butter and sugar are still hot to allow the sugar to dissolve completely. Once the cornbread is out of the oven, drizzle the warm glaze over the top for a sweet, shiny finish.
Notes
- Freshly ground nutmeg and cloves provide better flavor compared to pre-ground spices.
- Ensure eggs and egg yolk are at room temperature for better mixing.
- The orange food coloring is entirely optional and used mainly for visual effect.
- Use an 8-inch glass baking dish to ensure even baking.
- Tenting with foil after 20 minutes helps prevent excessive browning on the crust.
- For best results, serve warm with extra butter or honey.
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
