Sweet Potato Cornbread
This sweet potato cornbread may upend all your notions about what cornbread ought to be. It's easy, stealthily healthy, and turning heads and drawing raves wherever it's made.
Ingredients
- 2 cups self-rising white cornmeal mix*
- 3 tablespoons granulated sugar
- 1/4 teaspoon pumpkin pie spice, (optional)
- 5 large eggs
- 2 cups (1 1/2 lbs) mashed, cooked sweet potatoes
- 8 ounces sour cream
- 1 stick (4 oz) unsalted butter, melted
- Unsalted butter or mild vegetable oil, for the skillet
Instructions
- Preheat the oven to 425°F (218°C). Slide a 10-inch cast-iron skillet in the oven to warm for 5 minutes.
- Meanwhile, in a large bowl, stir together the cornmeal mix, sugar, and pumpkin pie spice, if using. Using a 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 or slick it with oil, tilting the skillet to coat the sides, and then spoon the batter into it.
- Bake the cornbread for 20 to 35 minutes, or until golden brown and a toothpick or tester inserted in the center comes out clean or darn near almost clean with no crumbs clinging to it.
- Serve warm or at room temperature, slicing the cornbread into wedges or squares. (You can bake the cornbread early in the day and either serve it at room temperature or loosely cover it with aluminum foil and slide the skillet back in the oven until it's warmed through.) Originally published November 6, 2013.
Notes
HOMEMADE SELF-RISING WHITE CORNMEAL
To make your own self-rising white cornmeal, mix 1 1/2 cups plus 6 tablespoons white cornmeal, 2 tablespoons baking powder, and 1 teaspoon table salt.Nutrition
Serving: 1portion | Calories: 419kcal | Carbohydrates: 49g | Protein: 9g | Fat: 21g | Saturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 163mg | Sodium: 648mg | Fiber: 4g | Sugar: 8g