Must-Try Moist Sweet Potato Cornbread Recipe Is the Bread of Fall by Donna John

Cornbread is a southern staple. I have one recipe that is my go-to cornbread recipe. But being fall, when I saw a sweet potato cornbread recipe, I had to try it. Wow! What a delicious and creative way to enjoy cornbread!

To make this cornbread you will need to gather the following ingredients from your fridge and pantry: yellow cornmeal, flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, sour cream, milk, eggs, butter and sweet potatoes (check out the health benefits of sweet potatoes).

This cornbread recipe calls for a cup of mashed, cooked sweet potato. You can cook the sweet potato any way you'd like. I zapped mine in the microwave for about 10 minutes before removing the skin and mashing. The original recipe called for whisking together the wet ingredients (sweet potato, eggs, sour cream, milk and butter), but I could not get the ingredients smooth that way. I poured the mixture into my blender, gave it a few pulses, and then poured the smooth mixture back into the bowl to incorporate with the dry ingredients.

Serve this easy sweet potato cornbread recipe that's spiked with pumpkin pie spice as a side dish with butter or honey.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 to 45 minutes
Total Time: 50 to 55 minutes
Servings: 8

Ingredients

• 2 cups yellow cornmeal
• 1 cup all-purpose flour or gluten-free flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• dash of salt
• 1/2 teaspoon pumpkin pie spice
• 1 cup cooked, mashed sweet potato
• 1/2 cup sour cream
• 1 cup milk (I used evaporated milk)
• 4 eggs
• 1/2 cup (1 stick) butter, melted

Recipe Notes

• You can boil, microwave or bake the sweet potatoes for this recipe.

• For a smoother batter, give it a whirl in a blender or food processor.

• For the best results, do not overbake.

• I used my round Le Creuset baking dish, but any round cake pan or dish will work.

• Store the cornbread in an airtight container to keep it fresh.

• For a gluten-free cornbread, use gluten-free flour.

Here's how to make it:

1. Whisk together the cornmeal, flour, granulated sugar, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
   
2. In a blender, combine the mashed sweet potato, sour cream, melted butter, milk and eggs. Pulse until just smooth. (The original recipe did not call for blending it, but it helps incorporate the sweet potatoes better and make a smoother batter.)
   
3. Add the dry ingredients to the wet ingredients. Stir until just moistened.
   
4. Spread the mixture into a buttered 10-inch ovenproof skillet.
   
5. Bake in a preheated 375-degree F oven for about 40 to 45 minutes or until a toothpick comes out clean. (Mine was done before 40 minutes.)
   
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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