Homemade Sweet Potato Cornbread Recipe
Get ready to level up your cornbread game with our Sweet Potato Cornbread recipe. We're talking next-level flavor, moist perfection, and a touch of sweet potato magic!
Servings: 8 Slices
Calories: 377kcal
Ingredients
- 1 Medium Sweet Potato 1 cup mashed
- 1 cup Milk Whole Milk
- ½ cup Butter Melted
- 2 Eggs
- ½ cup Brown Sugar
- 1 teaspoon Vanilla
- ½ cup Sour Cream
- 1 cup Cornmeal
- 1 cup All Purpose Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
Instructions
- Bring a small pot of water to a boil. Peel the potato and cut it into small chunks. Boil for 8-10 minutes or until the sweet potatoes are soft. Drain the sweet potato chunks and mash them with a potato masher. Set that aside.
- Preheat the oven to 375 degrees. Add the cast iron skillet to the oven to preheat it.
- In a large mixing bowl, add the eggs, brown sugar, milk, sour cream, melted butter, and vanilla extract. Mix well.
- Add the cornmeal, all purpose flour, baking powder, cinnamon, and salt to the large bowl. Mix until just combined. Do not overmix.
- Fold in the sweet potato to the cornbread batter. Remove the cast iron skillet from the oven. Add 1 tablespoon of butter to the cast iron skillet and then pour the batter into the skillet.
- Bake for 20-25 minutes or until the edges look crisp, the top is slightly rounded, and a toothpick is inserted and comes out clean.
Notes
- Use a box of jiffy corn muffin mix. To make your life even easier, use two boxes of jiffy cornbread mix. Add the eggs, sweet potato, milk, and sour cream and bake for 20-25 minutes. The jiffy mix saves some time and some ingredients!
- Make it vegan! This is an easy recipe to make vegan if you prefer. Use a vegan egg substitute, your favorite nondairy milk, and a nondairy sour cream. It will be just as delicious as your favorite classic cornbread recipe.
- Make them muffins! Scoop the batter into a muffin tin lined with muffin liners and bake them at 400 degrees for 18-20 minutes.
- Mix add ins into the cornbread batter! Instead of vanilla and cinnamon, just use pumpkin spice! You can also omit the spices all together and mix in cheddar cheese, Colby jack cheese, or your favorite cheese.
- Use a 9x13 inch baking dish if you do not have a cast iron skillet.
- Store leftovers in an airtight container for up to 5 days. Enjoy it room temperature or heat it up in the toaster oven or air fryer.
Nutrition
Calories: 377kcal | Carbohydrates: 48g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 84mg | Sodium: 448mg | Potassium: 279mg | Fiber: 3g | Sugar: 17g | Vitamin A: 4561IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 2mg