Sweet Potato Cornbread Recipe

About This Recipe

Sweet potato cornbread is tender and sweet, with a fantastic moist crumb. Easy to make and tasty, you'll love it with soups, chili and more!

Ingredients

• 8 tablespoons unsalted butter (melted and cooled, divided)
• 1 ¼ cups finely ground cornmeal
• ¾ cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• ½ cup Greek yogurt (I used 2%)
• ½ cup mashed sweet potato*
• 2 large eggs (lightly beaten)
• ¼ cup buttermilk
• ¼ cup pure maple syrup or honey
• ½ cup corn kernels (thawed if frozen)

Instructions

1. Preheat the oven to 425°F. Place a 9- or 10-inch oven-safe (preferably cast-iron) skillet in the oven while it preheats. Reserve 1 tablespoon of the butter for greasing the pan.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
3. In a separate mixing bowl, combine 7 of the tablespoons butter, yogurt, mashed sweet potato, eggs, buttermilk, and maple syrup. If the butter resolidifies, warm the bowl briefly in the microwave until it melts.
4. Add the wet ingredients to the dry ingredients and stir until just combined and the batter is thick and lumpy. A few lumps of flour remaining are fine. Fold in the corn.
5. Carefully remove the skillet from the oven. Brush with the reserved tablespoon butter. Pour the batter into the skillet.
6. Bake sweet potato cornbread for 18-20 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
7. Let cool for 5 minutes in the skillet. Slice and serve warm right from the skillet, or carefully turn the cornbread out onto a cutting board to cool fully.