Sweet Potato Cornbread Recipe
Ingredients
- 2 medium red garnet sweet potatoes (peeled and chopped)
- 2 cups fine yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 cup milk
- ½ cup sour cream
- 4 large eggs
- ½ cup unsalted butter (melted)
Instructions
- 1
Cook
- 2
Place 1 inch of water in a large pot and fit it with a steamer basket. Add in the sweet potatoes, cover and bring to a boil. Reduce to a low boil and cook until the sweet potatoes are easily pierced with a fork, about 10-15 minutes
15 min - 3
Process
- 4
Transfer the sweet potatoes to a food processor and process until smooth. Measure out 1 cup. Save the rest for another use.
- 5
Preheat oven to 375°F. Spray an 11x7-inch baking pan with oil.
- 6
Whisk
- 7
In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- 8
Mix
- 9
In a medium bowl, mix the pureed sweet potato, sugar, brown sugar, milk, sour cream, eggs, and butter together.
- 10
Combine
- 11
Pour the wet ingredients into the dry and stir to combine.
- 12
Bake
- 13
Pour into the prepared baking pan and bake for 35-45 minutes. Let cool for 10 minutes before serving warm.
45 min
Nutrition
Per serving (based on 12 servings)
