This sweet potato cornbread may upend all your notions about what cornbread ought to be. It’s easy, stealthy healthy, and turning heads and drawing raves wherever it’s made.
How do we love this sweet potato cornbread? What we find far more telling and compelling than just us on staff gushing about it are the words that came straight from the mouths of those who’ve made and tasted this moist, barely sweet, almost cake-like cornbread. So let’s not waste any time, shall we? “This was the best cornbread I have ever eaten!” raved more than one person we know. “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 another. 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 know you want to do. Originally published November 6, 2013.–Renee Schettler Rossi
Sweet Potato Cornbread
- Quick Glance
- 15 M
- 50 M
- Serves 8 to 12
- 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
- 1. Preheat the oven to 425°F (218°C). Heat a 10-inch cast-iron skillet in the oven for 5 minutes.
- 2. Meanwhile, in a large bowl, stir together the cornmeal mix, sugar, and pumpkin pie spice, if using. Usinga spoon, 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 darn near almost clean with no crumbs clinging to it. Slice the sweet potato cornbread into wedges or squares and serve warm or at room temperature.
Make Ahead Advice
- To make this sweet potato cornbread ahead of time, simply bake it early in the day and either serve it at room temperature or, if you prefer it warm, loosely cover the cornbread with aluminum foil and slide the skillet back into the oven just until it’s warmed through.