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–+ servings
Ultimate Sweet Potato Cornbread

Ultimate Sweet Potato Cornbread You'll Want with Every Meal

Discover the Ultimate Sweet Potato Cornbread, a delightful and moist gluten-free dish perfect for any meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Snacks
Cuisine: Southern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup yellow cornmeal Provides structure
  • 1 cup all-purpose flour Enhances moisture and texture; can swap for gluten-free flour
  • 2 tbsp baking powder Acts as a leavening agent
  • 1 tsp salt Balances sweetness
  • 1 tsp baking soda Works with buttermilk
  • 1 tsp cinnamon Adds warmth
  • 1 tsp clove Adds warmth
  • 1 tsp nutmeg Adds warmth
  • 1 cup granulated sugar Sweetens the mix
  • 1/2 cup light brown sugar Adds moisture and flavor
  • 1 cup cooked sweet potatoes (pureed) Star ingredient for moisture
  • 2 large eggs Use room temperature
  • 1/4 cup vegetable oil Contributes to tenderness
  • 1/4 cup melted butter Boosts flavor
  • 1 tsp vanilla extract Enhances sweetness; optional
  • 1 cup buttermilk Key for moisture
  • 1 drop orange food coloring Optional for color
For the Glaze
  • 1/4 cup melted butter Forms the base for the glaze
  • 1/2 cup brown sugar Sweetens the glaze
  • 1/4 cup honey Adds natural sweetness
  • 1 pinch salt Essential for balance
  • 1/2 tsp cinnamon Ties the glaze flavors together

Equipment

  • 8-inch glass baking dish
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and butter an 8-inch glass baking dish.
  2. In a bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, salt, baking soda, spices, and sugars.
  3. In another bowl, blend the wet ingredients: pureed sweet potatoes, eggs, melted butter, vegetable oil, vanilla extract, and buttermilk.
  4. Gradually add the wet mixture to the dry ingredients, folding until just combined.
  5. Pour the batter into the baking dish and smooth the top. Bake for 20 minutes, then tent with foil and bake for another 20 minutes until set.
  6. Prepare the glaze by mixing melted butter, brown sugar, honey, salt, and cinnamon.
  7. Brush the warm glaze over the cornbread as soon as it comes out of the oven.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 310mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 2000IUVitamin C: 3mgCalcium: 100mgIron: 1mg

Notes

Ensure sweet potatoes are completely puréed. Use room temperature eggs for a rich batter.

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