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Sweet Potato Cornbread

The potatoes add a touch of sweetness and a lush texture to this beloved Southern bread. Use it as the base for a barbecue sandwich, or serve it in place of regular cornbread alongside your favorite meal.–The Editors of Southern Living Magazine

LC Um, Yum Note

We could blather on about how lovely this sweet potato cornbread is, drawing on all manner of multisyllabic adjectives. But what we find far more compelling are the words that came straight from our recipe testers moments after making this rich, moist, darn near almost cake-like recipe. So let’s not waste any time, shall we? “This made a cornbread with a less crumbly texture than the traditional all-cornmeal stuff, but still firmly on the savory, rather than sweet, side of the spectrum. It might make a nice gateway drug for Northerners to wean them off the sweet stuff,” said one Southerner. “The sweet potato colors the batter a lovely orange, which makes for a stunning presentation,” said another tester who’s made more than her share of cornbread in her day. “The sweet potato lent a delicious sweetness and the slight, but necessary, touch of moistness I find is often lacking in standard recipes,” professed one more. “So good! Moist, not too sweet, wonderful hot out of the oven or toasted with a smidge of butter,” cooed yet another. “This was the best cornbread I have ever eaten!” and “The sweetness is super with really spicy chili,” said a couple others. If you want to delay your gratification, by all means, read more of their comments, which you’ll find beneath the recipe. Otherwise, stop dallying and do what you need to do.

Sweet Potato Cornbread Recipe

  • Quick Glance
  • 15 M
  • 50 M
  • Serves 8 to 12

Ingredients

  • 2 cups self-rising white cornmeal mix (or substitute 1 1/2 cups plus 6 tablespoons white cornmeal, 2 tablespoons baking powder, and 1 teaspoon salt)
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon pumpkin pie spice (optional)
  • 5 large eggs
  • 2 cups (about 1 1/2 pounds) mashed, cooked sweet potatoes
  • 8 ounces sour cream
  • 1 stick (4 ounces) unsalted butter, melted, plus more for the skillet

Directions

  • 1. Preheat the oven to 425°F (218°C). Heat a 10-inch cast-iron skillet in the oven for 5 minutes.
  • 2. Meanwhile, stir together the cornmeal mix, sugar, and pumpkin pie spice, if using, in a large bowl. Make a well in the center of the mixture. In a separate bowl, whisk together the eggs, mashed sweet potatoes, sour cream, and butter. Add the sweet potato mixture to the cornmeal mixture, stirring just until moistened. Carefully butter the hot skillet and spoon the batter into it.
  • 3. Bake for 20 to 35 minutes, or until golden brown and a toothpick or wooden tester inserted in the center comes out clean or almost clean. Slice the sweet potato cornbread into wedges or squares and serve warm or at room temperature.

In Advance Advice

  • Simply bake the cornbread early in the day and either serve it at room temperature or loosely cover the cornbread with foil and slide the skillet back into the oven just before dinner until it’s warmed through.
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