This is the most delicious cornbread I have ever made. it is so moist, has a strong corn flavour and leans more sweet. I made this on a whim because of an old sweet potato I had sitting on my counter and I seriously do not know if I can make cornbread any other way. There is not super forward sweet potato taste but the addition of the sweet potato does add some nice subtle flavours and ofcourse added sweetness and tenderness to this recipe. Try this out today!
Sweet Potato Cornbread
The only way you'll want to enjoy cornbread.
Equipment
- 1 10 inch cast iron skillet
Ingredients
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 1 cup Greek Yogurt
- 1 whole fat milk
- 1 whole medium sized mashed sweet potato or 1 cup of mash potato flesh
- 6 tablespoons unsalted butter melted
- 1 tablespoon unsalted butter for cast iron pan
Honey Butter
- 1/4 cup unsalted or salted butter at room temperature
- 2 tablespoons honey
Instructions
- Pierce your sweet potato with a fork all over and place in the microwave and use your microwaves "potato" setting to cook your sweet potato. You can also place in the microwave on a medium setting in increments of 2 minutes until your sweet potato is cooked. Finally, if you don't have a microwave, you can also boil your sweet potato whole. Set your Sweet potato aside to cool
- Preheat your over to 400 degrees and place a 10 inch cast iron in the oven.
- In a bowl, mix together your flour, cornmeal, brown sugar, baking soda, baking powder and salt.
- In another large bowl mix together your eggs, milk and yogurt until smooth.
- When your sweet potato is mostly cooled, remove the flesh and mash it well with the back of a fork so there are no lumps.
- Add your sweet potato to your egg, yogurt and milk mixture and whisk until it is smooth and well combined.
- Add your dry mixture to your wet mixture and fold together using a spatula or wooden spoon until almost fully combined.
- Pour in your 6 tablespoons of melted butter and mix until just combined.
- Remove your cast iron fro the oven, be careful, it will be very hot. Add a tablespoon of butter into the cast iron and when it is fully melted, pour in your batter into the buttered hot cast iron. Smoothen the top of your batter with a spatula or the back of your wooden spoon.
- Place in the oven and bake for 35 to 40 minutes until golden brown on the edges and a tooth pick comes out clean. Do not over bake, you will never will likely never exceed a 40 minutes bake time.
- Let it cool for 10 minutes before serving. It's so tasty.
Honey Butter
- Simply whisk together your butter and honey. You can adjust mount of butter and honey to taste.
Notes
This freezes well. Simply slice, place in a ziplock bag and freeze. You can also wrap slices individually in plastic wrap before freezing. You can place in oven from frozen at 350 till it is warmed through, or leave out to thaw.
