Sweet Potato Cornbread
Sweet Potato Cornbread
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 418
- Total Fat
- 15
- Saturated Fat
- 8
- Carbohydrates
- 62
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 9
- Cholesterol
- 112
- Sodium
- 396
- Total: 50 min
- Active: 15 min
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 418
- Total Fat
- 15
- Saturated Fat
- 8
- Carbohydrates
- 62
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 9
- Cholesterol
- 112
- Sodium
- 396
- Total: 50 min
- Active: 15 min
Ingredients
2 cups cornmeal
1 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 cup mashed sweet potatoes
4 eggs, room temperature
1 1/2 cups buttermilk
1/4 cup honey
8 tablespoons (1 stick) butter, melted
Directions
- Preheat the oven to 375 degrees F.
- In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
- In a separate, medium bowl, whisk together the mashed sweet potatoes, eggs, buttermilk, honey and butter. Add the wet ingredients to the dry ingredients, and stir until just combined.
- Pour the batter into a cast-iron skillet; use a spatula to smooth to an even layer if needed. Place in the oven and bake until golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Serve the cornbread in the skillet.
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Jeanette J.
OMG!!! This was better than I imagined!!! I made muffins to make it easier to serve to my 10 children but MAN OH MAN!!! This is DEFINITELY a new staple in our home!
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