Description
This Easy Sweet Potato Cornbread recipe combines the natural sweetness of cooked sweet potatoes with the hearty texture of yellow cornmeal, enhanced by warm spices like cinnamon, nutmeg, and cloves. Baked to golden perfection and finished with a rich honey-butter glaze, this moist and flavorful cornbread is perfect for fall gatherings, holiday meals, or any time you crave a comforting baked treat.
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
- 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 butter (unsalted)
- 1 egg yolk (large, room temperature)
- 2 eggs (large, 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 and set aside for later use.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar until well combined. Set aside.
- Combine Wet Ingredients: In another large bowl, combine pureed sweet potatoes, eggs, egg yolk, melted butter, oil, vanilla extract, and buttermilk. If using orange food coloring, stir it in (about four drops). Mix until smooth and fully integrated.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over stir to keep the cornbread light and tender.
- Pour Batter and Bake: Pour the batter evenly into the prepared baking dish. Place it on the middle rack of the preheated oven and bake for 20 minutes. After 20 minutes, tent the dish with aluminum foil to prevent over-browning and bake for an additional 20 minutes or until the center is set.
- Prepare and Apply the Glaze: While the cornbread is baking, stir together the glaze ingredients (brown sugar, ground cinnamon, melted butter, honey, and salt) while the sugar and butter are still hot to dissolve the sugar fully. Once the cornbread is out of the oven, generously brush the glaze over the hot cornbread several times. Let the glaze soak in and serve warm.
Notes
- Using freshly ground nutmeg enhances the spice flavor significantly compared to pre-ground.
- Orange food coloring is optional but adds a lovely warm hue to the cornbread.
- Do not over-mix the batter to avoid a dense texture.
- For the best texture, ensure eggs and butter are at room temperature before mixing.
- You can substitute the cooking oil with melted coconut or vegetable oil if preferred.
- Let the cornbread cool slightly before serving to allow the glaze to set well.
