Cornbread. Just hearing the word conjures up memories of warm, celebratory family meals, whether it’s a big holiday feast, a backyard barbecue, or Sunday dinner at Grandma’s house. It’s one of those dishes fit for everything casual and delicious enough for special occasions, and until now, we thought there was no way to make it better. Then we discovered: Sweet Potato Cornbread! Adding this other classic to the dish takes it to the next level, and we never want to eat anything else. Check it out!
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SWEET POTATO CORNBREAD
Prep Time: 10 minutes
Total Time: 1 hour 30 minutes
–¾ pound (1 cup cooked) sweet potato
–2 large eggs
–¾ cup buttermilk
–1 cup + 2-½ tablespoons yellow cornmeal
–½ cup all-purpose flour
–¼ cup sugar
–1-½ teaspoons baking powder
–¾ teaspoon salt
–¼ teaspoon baking soda
–½ teaspoon ground ginger
–¼ cup butter, chilled and cut ½ inch pieces
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Butter a 9-inch oven-safe skillet.
- Pierce the sweet potatoes all over and place on a sheet pan. Bake for 30 to 40 minutes, until bubbly and soft. Cut open and cool.
- Place the cooked and cooled sweet potato – you should end up with about 1 cup – in a large bowl and mash.
- Whisk in the eggs and buttermilk.
- In a food processor, blend together the cornmeal, flour, sugar, salt, baking powder, baking soda and ginger.
- Add the butter and pulse until the mixture resembles a course meal.
- Add to the potato mixture and stir until just combined.
- Pour into the prepared skillet. Bake for 30 to 40 minutes, until golden brown on top.
Recipe adapted from Epicurious