Instructions
Step 1: Preheat & Prepare
- Preheat oven to 375°F (190°C).
- Grease an 8×8-inch baking dish or 9-inch cast iron skillet.
Step 2: Dry Ingredients
- Whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
Step 3: Wet Ingredients
- In a separate bowl, combine mashed sweet potatoes, brown sugar, eggs, buttermilk, melted butter, and vanilla extract. Whisk until smooth.
Step 4: Combine
- Pour wet ingredients into dry ingredients and stir gently until just combined. Don’t overmix!
Step 5: Bake
- Pour batter into prepared dish and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool & Serve
- Let cool for 10 minutes before slicing and serving.
Cooking Tips & Notes
- Mashed Sweet Potatoes: Boil a medium sweet potato until tender, then mash. Canned sweet potato puree works too!
- Buttermilk Substitute: Mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar; let sit 5 minutes.
- Cast Iron Skillet: Baking in a cast iron skillet creates a crispy crust!
Variations
- Honey Sweet Potato Cornbread: Use 1/3 cup honey instead of brown sugar.
- Spicy Jalapeño: Add 1/4 cup chopped jalapeños.
- Nutty Cornbread: Stir in 1/3 cup chopped pecans.
- Gluten-Free: Use a gluten-free flour blend.
Frequently Asked Questions (FAQs)
Can I Make This Ahead?
Yes! Store covered at room temperature and reheat at 300°F (150°C) for 10 minutes.
How to Store Leftovers?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I Freeze It?
Yes! Wrap tightly in plastic wrap and a freezer bag. Freeze for up to 3 months. Thaw and reheat before serving.
Can I Use Canned Sweet Potatoes?
Absolutely! Use drained and mashed canned sweet potatoes.
Serving Suggestions
- With butter and honey
- With chili or stew
- As a holiday side dish
This Homemade Sweet Potato Cornbread is a delicious, easy-to-make side dish that’s sure to be a hit! Enjoy!
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