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Mad About Food: This Sweet Potato Cornbread combines 2 favorite sides into 1
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Thanksgiving! It’s November and fall is in full swing. Nothing compares to fall, family and food. Everyone has football and the fall/winter holiday fever.
Seeing all of the harvest season decorations and smelling all the fall candle scents encouraged me to try my hand at Sweet Potato Cornbread, I love them both so I thought I’d try to combine the two. Well, my first attempt wasn’t as “cornbread-esq” as I’d like it to have been but it was jam-packed with delicious flavor.
I think my recipe was a bit dense as I think I used too much sweet potato compared to the ratio of dry ingredients. So don’t do that.
Recipe
Sweet Potato Cornbread
Ingredients
2 cups yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 cup sweet potato puree*
1/4 yogurt (I used plain whole milk/or you can use sour cream)
1/2 stick butter, melted
1 teaspoon vanilla
1/4 cup honey (plus 2 tablespoons honey)
2 large eggs
Directions
Preheat the oven to 350 degrees. Grease an 8 inch by 8 inch pan or round pan (like I did) using butter, cooking spray or your choice of oil.
*You can use one whole sweet potato that’s been boiled, air fried or baked until soft or use canned sweet potato.
In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, cinnamon, and salt.
In a separate large bowl, whisk together sweet potato puree, yogurt, melted butter, vanilla, honey and eggs.
Add wet ingredients to dry ingredients and mix until just combined.
Pour the cornbread batter into the prepared baking dish and flatten the top with a spatula.
Bake for 25 to 30 minutes until golden brown on top and a toothpick inserted in the center comes out clean.
Butter to spread on top.
Using spreadable or soft butter combine with a dash of cinnamon and honey to taste.
Source: Michelle Madden
I’d say if you have a favorite cornbread recipe use that and add the sweet potato mixture with it. I highly recommend that you do not use a box cornbread mix. It will not come out right as the ratio of flour to cornmeal in the mixes are too high in these premade dry mixes.
Do try some honey butter on top the recipe as it is a great addition to the already yummy Sweet Potato Cornbread. It also adds a pretty shine to the top.
I don’t know about you, but I’m certainly ready for a nice thick piece of Sweet Potato Cornbread, so let’s roll up our sleeves and wash our hands to get started making our very own version of Sweet Potato Cornbread.
Reach Michelle Madden at Da Munchie Plug LLC on Facebook.
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