Sweet Potato Cornbread

5 from 3 votes

This cornbread is perfectly moist with a hint of cinnamon and nutmeg. It's the perfect bread to have on your holiday table.

Prep Time10

Cook Time30

Course: holiday, Side Dishes

Cuisine: American

Keyword: buttermilk, soul food, southern, sweet potato

Servings: pieces

Author: August DeWindt

Ingredients

¾ c yellow cornmeal
½ c all purpose flour
¾ tsp baking powder
¼ tsp baking soda
¼ tsp cinnamon
½ c dark brown sugar
⅛ tsp nutmeg
¾ c buttermilk room temp
1 large egg room temperature, whisked
¼ c unsalted butter melted
½ c sweet potato mashed

Instructions

Preheat the oven to 400.
In a bowl combine all the dry ingredients.
In another bowl mix together all the wet ingredients until smooth.
Gradually add the wet ingredients to the dry ingredients. Keep mixing until incorporated. It’s ok if it’s a little bit lumpy but don't over mix. Let sit at room temperature for 5-10 minutes before putting in the small baking dish.
Grease a 1.5 quart baking dish with butter and pour in the cornbread mixture and smooth it out.
Bake in the oven for about 30 minutes or until a small toothpick inserted comes out clean. It's ok if it's not super clean but just no wet batter on the toothpick.
Remove and top with the melted butter and honey. Let cool a bit. Remove from the dish and cut into even pieces.

Video

Notes

If you want to make this into muffins, bake for 20 minutes instead of 30.

This is a smaller batch recipe so you must use a small 1/5 qt loaf pan or a wider 1.5 quart baking dish, anything larger and it will NOT come out correctly! With the wider quart pan the cornbread won't be as thick.

Nutrition