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Easy Sweet Potato Cornbread Recipe

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★★★★★

4.8 from 127 reviews

This easy sweet potato cornbread recipe combines the warm flavors of autumn spices with the sweetness of mashed sweet potatoes, creating a moist, tender, and flavorful cornbread. Perfect as a side dish for any meal, this cornbread features a buttery glaze topped with honey and cinnamon for an extra touch of sweetness.

Ingredients

Scale

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 (e.g., King Arthur)
  • 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 neutral oil like canola)

For the Glaze:

  • 2 tbsp packed light brown sugar
  • Pinch of ground cinnamon
  • 4 tbsp melted butter
  • 2 tbsp honey
  • Pinch of salt

Instructions

  1. 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 it aside for later use.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, baking soda, ground cinnamon, ground cloves, freshly ground nutmeg, white sugar, and light brown sugar. Ensure everything is well combined and set aside.
  3. 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 orange food coloring, add four drops and stir in. Mix until smooth and fully integrated.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently just until combined. Avoid overmixing to maintain a light texture.
  5. Pour Batter and Bake: Pour the batter evenly into the prepared baking dish. Place it on the middle oven rack 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.
  6. Prepare and Apply the Glaze: While the cornbread bakes, mix together the brown sugar, ground cinnamon, melted butter, honey, and salt until the sugar dissolves. Once the cornbread is out of the oven and still hot, brush the glaze generously over the top a few times. Allow the flavors to meld and serve warm.

Notes

  • Using freshly ground nutmeg enhances the flavor more than pre-ground nutmeg.
  • Covering the cornbread with foil halfway during baking prevents excessive browning.
  • Room temperature eggs and butter help create a smoother batter.
  • The optional orange food coloring adds a vibrant hue but does not affect flavor.
  • Use a neutral oil like canola to keep the flavor balanced.
  • Glaze can be adjusted in quantity based on sweetness preference.
  • Make sure to bake until the center is set to avoid undercooked batter.

Keywords: sweet potato cornbread, easy cornbread recipe, autumn bread, spiced cornbread, glazed cornbread

Find it online: https://islawhite.com/easy-sweet-potato-cornbread-recipe/