Sweet Potato Cornbread

Hey Tater!

I love baked sweet potatoes, sweet potato fries, and even sweet potato casserole. I've made sweet potato bread and sweet potato pie, but one of my favorites might be this Sweet Potato Cornbread.

Yield

6

Author

The Appalachian Tale Jimmy Proffitt

Prep time

10 Min

Total time

10 Min

Print

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Sweet Potato Cornbread

A great little pan of cornbread that is big on fall flavor. This recipe makes a 6.5 inch pan, or for thinner cornbread you can bake it in an 8 inch pan.

Ingredients

• 1 cup plain yellow cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons brown sugar
• pinch of freshly ground nutmeg
• dash of cinnamon
• 1/2 cup mashed sweet potato
• 2/3 cup whole buttermilk
• 1 egg
• 4 tablespoons butter

Instructions

1. Preheat your oven to 425 degrees. While the oven is heating up, melt and brown the butter in your skillet over med-high heat.
2. While the butter is browning, whisk together the cornmeal, baking powder, baking soda, salt, brown sugar, nutmeg, and cinnamon. Make a well in the center and add the mashed sweet potato, buttermilk, and egg. Mix well to combine.
3. When butter is browned, carefully pour cornbread batter into the skillet. The butter will come up and over the batter. Move the skillet to the oven when it is ready and bake for 20-22 minutes or until center is done and top is browned a little.
4. Remove from the oven and top with a little bit of butter, maple syrup, or honey if desired and serve warm.

Nutrition Facts

Calories

215.68

Fat (grams)

11.46

Sat. Fat (grams)

6.59

Carbs (grams)

25.47

Fiber (grams)

1.83

Net carbs

23.63

Sugar (grams)

7.78

Protein (grams)

3.94

Sodium (milligrams)

503.96

Cholesterol (grams)

57.95

The Appalachian Tale

cornbread, sweet potato

bread, cornbread

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