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Atwater, CA 95301-9605
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Sweet Sweet Potato Cornbread
Adding sweetpotatoes to cornbread is a delicious—and healthy—twist on the familiar. And it couldn’t be easier—just shred and stir them in. Besides boosting fiber and nutrients, sweet potatoes help keep cornbread moist and tender. All in all, a great recipe for holidays and every day.
Serves 8 to 10
Ingredients
For
8
Serving(s) Serving size
Sweet Sweet Potato Cornbread
| 1 1/2 Cups fine- or medium-grind yellow cornmeal |
| 1 1/4 Cups all-purpose flour |
| 3/4 Cup sugar |
| 1 Tablespoon baking powder |
| 3/4 Teaspoon baking soda |
| 3/4 Teaspoon salt |
| 1 1/2 Cups shredded orange- or yellow/white-fleshed sweet potatoes, or a combination |
| 1 1/2 Cups milk |
| 1/3 Cup sour cream |
| 1 Large egg |
| 1 Tablespoon unsalted butter |
Sweet Sweet Potato Cornbread Directions
- Preheat the oven to 425°F.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir in the sweet potatoes. Whisk in the milk, sour cream, and egg and set aside.
- Heat a 9- to 10-inch ovenproof skillet (ideally cast iron) over medium-high for 1 minute. Add the butter, swirling to coat the bottom and sides of the skillet. Once the butter is melted, add the cornmeal mixture, transfer the skillet to the oven, and bake until the cornbread is golden brown on top and a tester comes out clean, 20 to 25 minutes.
- Transfer to a rack to cool for 10 minutes before slicing and serving.
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