Sweet Potato Sunrise Cornbread

Recipe Introduction

Quick Hook

Ever get tired of the same old boring cornbread? This sweet potato cornbread is the answer! Honestly, it's like sunshine in bread form.

It is a moist cornbread recipe . The sweet potato adds a subtle sweetness and incredible texture.

Brief Overview

This southern cornbread recipe has roots in traditional comfort food. It is elevated with a modern twist. It is an easy cornbread recipe that anyone can master.

The sweet potato cornbread recipe serves about 9 people. It takes just under an hour from start to finish. Perfect for a family dinner.

Main Benefits

The star of the show, sweet potato puree , is packed with vitamin A. This cornbread with vegetables also provides a good source of fiber.

It's the perfect side dish for Thanksgiving. Serve it with a hearty stew, or a summer barbecue. It is also makes this homemade cornbread special.

Let's Talk About This Sweet Potato Cornbread

Right, let's get down to it. The truth is, some cornbread can be dry as a bone, can't it? This sweet potato cornbread recipe avoids that disaster! The sweet potato puree adds moisture that keeps it super soft.

Plus, it gives it this gorgeous golden colour. This buttermilk cornbread is gonna knock your socks off!

We're not talking about some fancy pants dish here, mind you. This is proper comfort food. Think cosy nights in, big family dinners, that kind of thing.

The flavour is subtly sweet, thanks to the sweet potato . But it's still got that classic cornbread tang from the buttermilk.

It's like a warm hug in every bite, you know?

Honestly, this savory sweet potato recipes are a game changer. You know the type I mean, right? I first tried it at a friend's barbecue.

I thought it was incredible. I had to get the recipe. Since then, it is always a hit. It is also great with a drizzle of honey ( sweet potato cornbread with honey ).

I’ve tweaked it a bit over time to make it super simple to get right every single time. So, what are you waiting for? Let's get baking!

Alright, let's dive into what you'll need to bake this amazing sweet potato cornbread . Trust me, it's easier than you think. It’s a southern cornbread recipe with a twist.

Ingredients & Equipment

So, you wanna bake some sweet potato cornbread? Excellent choice! You'll see how easy cornbread recipe it is. Let's gather our bits and bobs, shall we? This isn't just any cornbread; it's a moist cornbread recipe !

Main Ingredients

Here is what you need:

• Sweet Potato Puree: We need 1 medium sweet potato (about 300g / 10.5 ounces ). Quality? Should feel firm. No soft spots, alright?. Also, get 1 tablespoon of water ( 15ml ) for cooking.
• Dry Mix: 1 cup all-purpose flour ( 125g / 4.4 ounces ), 1 cup yellow cornmeal ( 160g / 5.6 ounces ). Stone ground is the real deal!. Also, ¼ cup granulated sugar ( 50g / 1.8 ounces ). Don't forget 1 tablespoon baking powder ( 12g ), ½ teaspoon baking soda ( 2.5g ), and ½ teaspoon salt ( 3g ).
• Wet Goodies: 1 large egg ( 50g ), 1 cup buttermilk ( 240ml / 8 fl oz ), and ¼ cup vegetable oil ( 60ml / 2 fl oz ).

You know buttermilk cornbread is the best!.

Seasoning Notes

Let's add some zing! For a touch of warmth, consider a pinch of cinnamon. Nutmeg works wonders too. If you're feeling spicy, a dash of cayenne pepper.

Oh my gosh, the possibilities!. Honey or maple syrup are awesome flavor enhancers . No buttermilk? Mix milk with a teaspoon of lemon juice for a quick sub.

This recipe is going to be one of your favorite savory sweet potato recipes !. Try sweet potato cornbread with honey for extra deliciousness.

Equipment Needed

Right then, what tools do we need? Just the basics, nothing fancy. You'll need a 9 inch square baking pan. A large mixing bowl and a medium bowl are essential.

A whisk for the dry stuff and a potato masher or fork for the sweet potato. Measuring cups and spoons.

Lastly, an oven. Pretty basic, yeah?. You can even make homemade cornbread in a cast iron skillet.

Sweet Potato Cornbread: Sunshine on a Plate

Honestly, who doesn’t love cornbread? But this isn't your average, dry as the Sahara desert, cornbread. We're talking about Sweet Potato Cornbread , and this ain't just any sweet potato cornbread recipe ; it's like sunshine baked into a square.

The addition of the sweet potato puree gives it that moist cornbread recipe texture. Think of it like adding a secret ingredient that everyone will rave about.

The sweet potato cornbread brings a beautiful touch to the tradition southern cornbread recipe . I remember the first time I made this, I was a bit skeptical.

Turns out, the sweet potato adds the sweet potato puree for natural sweetness and keeps it incredibly moist. It is also a great way to sneak cornbread with vegetables .

Prep Steps: Let's Get Organized!

First things first, mise en place , as they say in fancy cooking schools. That means get everything ready before you start.

It stops you from losing your marbles when things get busy!

• Essential Bits: Peel and cube your sweet potato . Get your flour, cornmeal, and other dry ingredients measured out. Having the buttermilk ready to go is really important.
• Time Saver: I like to microwave the sweet potato while I prep everything else. It softens it up quickly.
• Safety Note: Don’t burn yourself mashing that hot sweet potato! Let it cool down a tad.

step-by-step: Baking Bliss

Alright, let’s dive into this easy cornbread recipe :

1. Microwave the cubed sweet potato with 1 tablespoon of water in a microwave safe bowl, until it's easily pierced with a fork. Mash it into a smooth puree and set aside.
2. Preheat your oven to 400° F ( 200° C) . Grease a 9 inch square baking pan. You don't want your beautiful creation sticking, do you?
3. In a big bowl, whisk together 1 cup flour, 1 cup cornmeal, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Think of it as a dry ingredient party.
4. In another bowl, whisk 1 large egg, 1 cup buttermilk, 1/4 cup vegetable oil, and 1/2 cup sweet potato puree until smooth. This is the wet ingredient's counter party.
5. Pour the wet ingredients into the dry ingredients. Mix until just combined. A few lumps are fine. Overmixing leads to tough cornbread, and nobody wants that.
6. Pour the batter into the prepared pan and spread it evenly. Bake for 30- 35 minutes , or until a skewer comes out clean or with a few moist crumbs.
7. Let it cool for 10 minutes before cutting. Enjoy your homemade cornbread !

Pro Tips for Sweet Potato Cornbread Perfection

Want to take your sweet potato cornbread with honey to the next level? You know?

• Don't Overmix!: I cannot stress this enough. Overmixing develops gluten. We want tender, not tough, right?
• Buttermilk is Your Friend: It makes all the difference in this buttermilk cornbread . It adds a slight tang and keeps the cornbread moist.
• make-ahead Magic: You can make the sweet potato puree a day ahead. Store it in the fridge.

So, there you have it. A sweet potato cornbread that’s sure to impress. This recipe is not only delicious but also a fantastic way to sneak in those savory sweet potato recipes .

Give it a go, and let me know what you think! You'll never have dry cornbread again.

Recipe Notes for Your Sweet Potato Cornbread Masterpiece

Alright, so you're about to bake this amazing sweet potato cornbread recipe . Let's chat about some insider tips and tricks to make yours a total showstopper, yeah? This is a southern cornbread recipe with a twist, so let's make it special.

Serving Suggestions: Get Your Plating On!

Listen, presentation matters, innit? Forget just slapping it on a plate. Try cutting your sweet potato cornbread into wedges. Arrange them artfully around a bowl of hearty chili.

A sprinkle of fresh thyme makes it fancy. For drinks, consider sweet tea, buttermilk , or even a light, crisp apple cider.

I reckon it will be amazing.

Storage Tips: Keepin' It Fresh

Honestly, no one wants stale cornbread.

• Refrigeration: Pop any leftover homemade cornbread into an airtight container. It will last about 3-4 days in the fridge.
• Freezing: Want to save it longer? Wrap it tightly in cling film, then foil. Freeze for up to 2 months. I did this last Christmas and worked like a charm!
• Reheating: For reheating, just microwave it for a few seconds! Or, warm it in a low oven (about 300° F/ 150° C ) for the best texture.

Variations: Let's Get Creative!

Fancy a twist? Here are some ideas for your easy cornbread recipe :

• Dietary Adaptations: For a gluten-free version, simply swap the all-purpose flour for a gluten-free blend. Easy peasy!
• Seasonal Swaps: In autumn, try adding a pinch of cinnamon and nutmeg for a cozy, spiced flavor. You could even chuck in some roasted butternut squash alongside the sweet potato puree !

Nutrition Basics: Goodness in Every Bite

Let's be real, this moist cornbread recipe is delicious. But it's also got some goodness. Sweet potatoes are packed with vitamin A. Cornmeal provides fibre.

• Each slice clocks in around 250 calories. It's a decent amount for all the goodness!

And let's not forget it can be cornbread with vegetables !

So there you have it. Some extra nuggets of wisdom to elevate your sweet potato cornbread with honey . Go on.

Get baking! You've got this! I made one and it was savory sweet potato recipes style, and honestly, it was amazing!

Frequently Asked Questions

Can I make this sweet potato cornbread ahead of time?

Absolutely! Sweet potato cornbread is actually quite delicious the next day, if you can resist eating it all at once. Store it in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. A quick warm-up in the microwave or oven will bring it back to its just baked glory.

My sweet potato cornbread is dry. What did I do wrong?

A dry cornbread is a common culinary woe! The most likely culprit is overbaking. Ovens can vary, so start checking for doneness a few minutes before the recommended time. Also, be sure you measured your wet and dry ingredients correctly too much cornmeal or flour can absorb moisture.

Finally, don't overmix the batter, as this can develop the gluten and make it tough.

I don't have buttermilk. Is there a substitute I can use in this sweet potato cornbread recipe?

No buttermilk? No worries! A simple substitute is to add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for about 5 minutes to curdle slightly this mimics the acidity and texture of buttermilk. It's a classic "make do and mend" solution that works a treat!

Can I add anything extra to jazz up my sweet potato cornbread?

Oh, you fancy, huh? There are tons of ways to customize your sweet potato cornbread. Try adding some chopped pecans or walnuts for a bit of crunch. A pinch of cinnamon or nutmeg can enhance the warm, cozy flavors. For a savory kick, consider adding some cooked bacon bits or a sprinkle of shredded cheddar cheese.

Is sweet potato cornbread actually healthy?

Well, "healthy" is a relative term, innit? Sweet potato cornbread offers some nutritional benefits thanks to the sweet potato, which provides vitamins A and C, plus some fiber. However, it also contains sugar, fat, and refined carbohydrates. Enjoy it in moderation as part of a balanced diet.

Think of it as a sometimes treat, not a daily staple.

What's the best way to store leftover sweet potato cornbread?

To keep your sweet potato cornbread fresh as a daisy, wrap it tightly in plastic wrap or store it in an airtight container. It will keep at room temperature for about 2 days, or in the refrigerator for up to a week.

You can also freeze it for longer storage - just wrap individual slices tightly before freezing, and thaw them completely before reheating.