Sweet Potato Cornbread
This Sweet Potato Cornbread recipe is a moist, delicious mix between golden buttery cornbread and creamy sweet potato pie.
Ingredients
- 1 cup Buttermilk
- ¼ cup Sour cream
- ½ cup Butter, , melted
- 2 tbsps Vegetable oil
- ½ cup Brown sugar
- ¼ cup Sugar
- 2 tsp Vanilla extract
- 2 Eggs
- 1/2 cup Sweet potato puree
- 1½ cup Flour
- 1 cup Cornmeal
- 2 tsp Cinnamon
- ½ tsp Nutmeg
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Kosher salt
Instructions
- Preheat oven to 400 degrees F. In a large bowl, whisk together buttermilk, sour cream, melted butter, vegetable oil, brown sugar, and sugar. Whisk everything together and then add vanilla extract and eggs and whisk in sweet potato puree.
- In a separate bowl, whisk together flour, cornmeal, cinnamon, nutmeg, baking powder, baking soda, and salt. Fold into the wet ingredients.
- Spray a 10-inch cast iron skillet or a 10 inch round baking pan with nonstick baking spray and add batter. Bake for 30-35 minutes, until a toothpick comes out clean.
- Allow cornbread to cool for 10 minutes. Brush the top of the cornbread with additional butter and allow it to melt into the bread. Enjoy!
Nutrition
Calories: 437kcal, Carbohydrates: 60g, Protein: 7g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 79mg, Sodium: 751mg, Potassium: 243mg, Fiber: 3g, Sugar: 23g, Vitamin A: 3934IU, Vitamin C: 4mg, Calcium: 201mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!