Best Homemade Sweet Potato Cornbread

This is the best sweet potato cornbread recipe I’ve ever tried. It’s moist and delicious and a great way to use leftover mashed sweet potatoes.

I first had this dish at my friend’s house for Thanksgiving dinner last year, and I have been making it ever since.

How To Prepare Best-Ever Cornmeal Bread Recipe

Start off by peeling the potatoes then add them to a pot. Add some water into the pot, enough to cover the potatoes, add salt, then cover the potatoes and allow it to boil until tender.

While the potatoes are cooking, mix up all the dry ingredients. In a large bowl add the flour, cornmeal, baking powder, baking soda, cinnamon, nutmeg, and lastly the salt.

Now grab a whisk and whisk all the dry ingredients together. Set the mixture aside. Once your potatoes are nice and tender, remove them from the water to cool down.

In a stand mixer, add the potatoes, 3 eggs, butter, white sugar, brown sugar, and 1 cup of buttermilk. Turn on the mixer then gradually add the remaining 1 cup of buttermilk.

Now you are going to pour the mixture into the dry ingredients and stir using a whisk until it combines. Do not overmix the batter. Grab an eight-by-eight baking dish and butter it up.

Pour the batter into the dish and bake in a preheated oven at 350 degrees Fahrenheit for about 30-40 minutes. To know if the Sweet Potato Cornbread is ready, grab a toothpick and poke it in the cornbread and if it comes out clean it’s ready.

Finally, you can pour some honey with some butter on the cornbread. The Sweet Potato Cornbread tastes so good and smells amazing.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 cups fine cornmeal
• 3 medium size sweet potatoes
• 3 eggs
• 2 cups buttermilk
• 1 stick unsalted butter
•  1 tsp salt
• 1/4 tsp nutmeg
• 1 tsp cinnamon
• 1/2 cup white sugar
• 1 cup brown sugar
• 1 tbsp. baking powder
• 1 tsp baking soda

 

• 4 tbsps. melted unsalted butter
• 1/3 cup honey