Description

This sweet and rustic cornbread combines the earthy richness of sweet potatoes with warm spices and a touch of sweetness. Perfect as a side for savory meals or served on its own as a comforting snack.

Ingredients

Scale

For the cornbread:

1¼ cups yellow cornmeal

¾ cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon baking soda

½ teaspoon cinnamon

⅛–¼ teaspoon clove

⅛–¼ teaspoon nutmeg

½ cup granulated sugar

¼ cup light brown sugar, packed

1 cup cooked sweet potatoes, pureed (see note)

2 eggs, room temperature

1 egg yolk, room temperature

2 tablespoons vegetable oil

½ cup butter, melted

¼ teaspoon vanilla extract

1 cup buttermilk

Orange food coloring (optional, 3–4 drops)

For the glaze:

4 tablespoons butter, melted

2 tablespoons light brown sugar, packed

2 tablespoons honey

Pinch of salt

Pinch of cinnamon

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Instructions

Prepare the sweet potato puree (see note).
Preheat the oven to 400°F (200°C). Lightly butter an 8-inch glass baking dish and set aside.
In a large bowl, whisk together cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar.
In a separate bowl, combine pureed sweet potatoes, eggs, egg yolk, melted butter, oil, vanilla, and buttermilk. Stir in orange food coloring if desired.
Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
Pour the batter evenly into the prepared baking dish.
Bake on the middle rack for 20 minutes. Tent with foil, then bake for an additional 20 minutes, or until the center is set.
Remove from the oven and prepare the glaze.
For the glaze, stir together the melted butter, brown sugar, honey, salt, and cinnamon while the butter is still hot to help dissolve the sugar.
Brush the hot cornbread generously with the glaze a few times. You may not need all of it.
Serve warm.

Notes

To make the sweet potato puree: peel, cube, and boil or steam sweet potatoes until fork-tender. Mash or blend until smooth.

Calories: ~290 kcal per serving

Prep Time: 15 minutes
Cook Time: 40 minutes