Cornbread is given an extra boost of fall flavors with roasted sweet potatoes. This Sweet Potato Cornbread is nutritious and a holiday-perfect dish!
When I was in college, a bunch of us girls often got together for potluck events. College style. Meaning low budget comfort food that could go a long way.
One of my friends quickly became known as the queen of cornbread. Her cornbread made her famous, as it was fluffy, sweet, and moist. And we college kids were perpetually hungry.
I don’t know if she got her recipe from her grandma, mom, or a box. She guarded her secret well. Nobody cared. They just inhaled.
Ever since then, which is now too many eons ago, I’ve baked countless variations of cornbread. Some more savory, some sweeter, some more dry, some superbly moist.
After some fails, some goods, and some greats, I have a very happy stash of cornbread favorites in my collection.
I’m here to share 😊
My all time favorite cornbread is this ultra moist, tall, sweet, and corny version that I use with all the best chunky chili one can eat. Those are classic, fail proof recipes anytime I want great go-to meals.
But I do love shaking things up according to the seasons. Whether it’s haircuts or recipes, change is my constant.
Though sweet potatoes are delicious au natural, roasted straight from the oven, I’ve been finding new ways to hook them up with fall classics.
This Sweet Potato Cornbread is one of those winning combinations. It’s fluffy, moist, sweet, and glorious with melty butter soaking into the just-baked top. Melty real butter = must. 😍
We incorporate whole grains anytime we can get away with it. The use of dry creamy wheat (i.e., dry Cream of Wheat) gives this cornbread an extra moist crumb, while providing a nutritional boost.
Here’s to food so good that we still remember it eons from now.
Cornbread is given an extra boost of fall flavors with roasted sweet potatoes. This Sweet Potato Cornbread is nutritious and a holiday-perfect dish! Sweet potatoes can be roasted and mashed ahead of time, for ease of preparation.
- 1 large sweet potato (yielding 1.5 cups mashed; roasting instructions below)
- 1 cup whole grain cornmeal
- 1/2 cup dry creamy wheat (i.e., Cream of Wheat)
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1 TB baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp table salt
- 2 large eggs, room temp
- 1/2 cup whole Greek yogurt, plain
- 3/4 cup milk
- 2 TB olive oil
- 4–5 pats real butter
- Do ahead: Wrap sweet potato in heavy foil and roast 1.5 hours at 425F in oven or toaster oven. Once it can easily be pierced with fork, it’s done. Carefully unwrap (it’s hot!) and let cool enough to handle. Mash sweet potato. Measure out 1.5 cups for use in this recipe.
- Spray a 10 inch cast iron skillet with oil and set in oven on lower middle rack. Preheat oven to 425F.
- In a large bowl, whisk together the cornmeal, dry creamy wheat, flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, combine mashed roasted sweet potato, eggs, yogurt, milk, and olive oil. whisk to combine well. Mixture should be smooth and thick.
- Using a rubber spatula, gently fold sweet potato mixture with the cornmeal mixture just until no dry streaks of flour remain. Do not over-mix.
- Place preheated/greased skillet on a heat-safe surface. Scrape batter into skillet, evening out the top into the edges. Bake 25-30 minutes or until top is puffy and golden brown. There should be cracks visible around edges of cornbread. Place cornbread on wire rack. Immediately place 4-5 pats of butter on top, letting butter melt into the cornbread. slice and serve with additional butter, if desired. Cornbread is best when served hot and fresh, while top is slightly crisp and butter has just melted into it!
Do not leave leftover cornbread in the cast iron skillet, as it will take on an iron hue and flavor. Rather, serve the cornbread immediately and quickly transfer extra slices into a separate container.
Source: Chew Out Loud
These recipes are corny, but fabulous:
- Sweet Honey Cornbread. Honey gives this cornbread a delicious flavor, and allows you to minimize the refined sugar.
2. Sweet Cornbread Muffins, Moist’ n Tender. This is my tried and true, all time favorite cornbread/muffin recipe. Just works beautifully every time.
3. Easy Skillet Tamale Pie. A simple yet delish meal in one. With cornbread, of course.