Sweet Potato Cornbread

by Heather on January 11, 2012

I don’t know about you guys, but I can be a bit of a conrbread snob at times.  I say blame it on my upbringing with a mom who made perfect cornbread every time.

 

Or blame it on the other people who don’t know how to make it perfect.  Is that too harsh?  Probably…but I’m not sorry I love perfect cornbread :)

So what constitutes the perfect cornbread?  Dense, moist, a touch of sweetness, and a big CRUNCH! on the outside.  A big smear of butter, a little honey, and a hungry tummy.  All teaming up together for the perfect cornbread experience.

 

But you want to know what makes cornbread even more perfect?  The thing that will really push it over the edge and kill every other corbread in the world?

 

Adding sweet potatoes to it.

I know, I know, but go with me on this – it adds that touch of sweetness, adds that moisture, and adds that CRUNCH! without any of the added fat or refined sugar you can find in cornbread sometimes.  Which clearly means one thing:  more butter on it in the end!

 

Plus it gives you a reason to buy, oh I don’t know, 20 sweet potatoes to bake off so you can have cornbread to your heart’s content.  You know, as the vehicle for more butter :)

SWEET POTATO CORNBREAD

  • 1 1/4 cups flour
  • 3/4 cup cornmeal
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 2 eggs
  • 1 large baked sweet potato OR about 1 heaping cup of sweet potato puree (to bake a sweet potato wrap it in foil and bake on a baking sheet at 375 for 45-60 minutes until it’s extra squishy), peeled

Preheat oven to 375.  Beat together the milk, eggs, and sweet potato flesh until smooth.  Add in the flour, cornmeal, baking powder, and salt.  Mix until combined and pour into a greased 9×5 loaf pan.  Bake at 375 for 45-60 minutes until a toothpick inserted comes out clean and the top is golden brown.  Devour warm with butter and a drizzle of honey.

It may not be mom’s but I think she might like this version too!

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{ 30 comments… read them below or add one }

1 Cara January 11, 2012

Awesome! I am a cornbread snob as well and this one sounds incredible! I can’t wait to make it!

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2 Emilie @ Emilie's Enjoyables January 11, 2012

Cornbread is so delicious and “homey”, this addition of sweet potatoes looks awesome!

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3 Claire @ Live and Love to Eat January 11, 2012

It’s hard to not love a sweet potato in any form – this looks beautiful!

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4 Lindsay @ The Lean Green Bean January 11, 2012

making this immediately. sounds so good!

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5 Anna @ On Anna's Plate January 11, 2012

I would never think to add sweet potato puree to cornbread! Great way to get in an extra veggie!!

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6 Chris @ TheKeenanCookbook January 11, 2012

We love cornbread! Only recently started making our own with cornbread muffins. Keeping this recipe on hand to try. Would never have thought to use sweet potato. Nice:)

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7 Amy January 11, 2012

I’ve never had sweet potato cornbread, but boy does it look good! Adding this to my list.

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8 Lana @ Never Enough Thyme January 11, 2012

I get it about being a cornbread snob. Really. I’m a cornMEAL snob myself :-) I have to have my favorite cornmeal ground at one specific mill. Now that’s snobby.

I love your idea of adding sweet potato to the cornbread! Don’t think I’ve ever seen that done before, but I’m just about to give it a try.

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9 Gina @ Running to the Kitchen January 11, 2012

This is a very cool twist on cornbread and a great way to sneak in some more nutrients :) Love the idea!

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10 Regina January 11, 2012

I love cornbread. I make a great country cornbread and will have to try sweet potatoes in it. Great idea.
Thanks Regina

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11 salah January 11, 2012

Ummm….oh my. I want this gluten free! Yum, you know I’m always down for a sweet potato!

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12 Lauren at Keep It Sweet January 11, 2012

This cornbread would make me a very happy girl! I also love that crunch on the outside:-)

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13 Delishhh January 11, 2012

This looks fabulous!!! YUM!

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14 Krista {Budget Gourmet Mom} January 11, 2012

I love cornbread! The addition of the sweet potato is genius! I bet it adds just the perfect touch of sweetness.

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15 Urban Wife January 11, 2012

I love how this recipe doesn’t contain oil like most do. Successfully Pinned. Thanks!

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16 Alex@Spoonful of Sugar Free January 11, 2012

I love this. Will have to try the recipe in my cast iron (because I love the crunch the pan gives!).

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17 Deanna B. January 11, 2012

I love cornbread, admittedly, I generally go for the jalapeno cheddar variety, but I could get behind a sweet potato corn bread.

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18 Jamie January 11, 2012

Wow does this look so good! I am crazy about sweet potatoes and if this cornbread were served with my meal there would be none left for anyone else! Bookmarked this recipe!

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19 AJ January 11, 2012

what kind of milk did you use?

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20 Heather January 11, 2012

i used 1% milk, but i can imagine it would work well with just about any milk

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21 AJ January 15, 2012

thanks! just made this, and it’s sooo good! Reminds me of those pilsbury cornbread twists (please tell me you remember these – you’d twist together 2 pieces of pre-cut dough from a tube and bake) – I’ve been looking for something similar forever!

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22 Miranda @ Living One Bite at a Time January 11, 2012

Oh my gosh, my boyfriend LOVES cornbread, so I can’t wait to make this for him! He’s gonna be so pumped.

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23 Katrina @ Warm Vanilla Sugar January 11, 2012

I love this! I like adding sweet potato to quick breads, so I know I’ll like this too :)

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24 Jessica @ How Sweet January 11, 2012

this would be more than perfect with the soup i’m making right now!

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25 Curt January 11, 2012

Now that’s a new way to make cornbread. As soon as I saw it and started reading, I knew I was going to have to try this out. I love cornbread, and I’ll bet this is delicious with sweet potato added in.

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26 Sylvie @ Gourmande in the Kitchen January 11, 2012

Love this! I haven’t had a good piece of cornbread in such a long time and now you’ve got me craving a big piece slathered with butter.

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27 Bill (BBQTricks.com) January 12, 2012

Just what I need a new type of bread to crave! This looks fantastic. I always thought the sweet potato was under utilized.

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28 eatingRD January 12, 2012

*swoon* I’m a big fan of cornbread! Such a great idea to add sweet potato to it. Yum!

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29 Natalie@fitjamericangirl.com January 12, 2012

All I can say is, why didn’t I think of this? What a wonderful idea. This is right up my alley.

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30 Jenna January 16, 2012

Made this yesterday. The bread is super moist and delicious…definitely a bit bland on it’s own though. I brushed mine with honey when it came out of the oven and ate it with lots of butter, as suggested above. So good and I love that it’s actually healthy!

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