Sweet Potato Cornbread
Sweet potato cornbread is a flavorful twist on traditional cornbread, combining the hearty, slightly sweet flavor of sweet potatoes with the classic cornmeal base. This type of cornbread often features a moist, tender crumb thanks to the addition of mashed sweet potatoes, which also add a subtle sweetness and rich color.
Jump to Recipe
Ingredients
- 2 8 oz Corn Muffin Mix
- 2 ea Sweet Potatoes
- 2 ea Eggs
- 2/3 cup Half & Half Cream
- 1 Tsp Cinnamon
- 4 oz Butter Salted
- 1/4 cup Honey
- 1 Tbsp Brown Sugar
- 1 Tbsp Vanilla Extract
Instructions
- Wash, peel and cut the sweet potato, cover in water and cook on high heat until fork tender approx. 10 minutes
- Drain water from sweet potato and transfer to a mixing bowl, add 1 tsp of butter and brown sugar to the potatoes and mash until smooth. You can also do this in your food processor or stand mixer
- Pre-Heat oven to 400 degrees
- Once sweet potato mixture has cooled down now you can add the muffin mix, eggs, cinnamon, vanilla and creamer the mix all together until smooth
- Spray non stick spray to pan and pour mixture in, using spatula to spread evenly
- Cook in oven at 400 degrees for 40-45 min, use the toothpick test (when it comes our clean your done)
- Once out of the oven lay slices of butter on top, drizzle with honey and serve
Notes
Pairs well with a variety of savory dishes, from stews to barbecue. It’s a delightful way to elevate the classic cornbread with an extra layer of taste and nutrition.
Nutrition
Calories: 282kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 26mgSodium: 398mgPotassium: 74mgFiber: 3gSugar: 16gVitamin A: 355IUVitamin C: 0.2mgCalcium: 43mgIron: 1mg
Print Recipe
Pin Recipe
Tried this recipe? Click on the Stars at the top of the recipe or leave a review right here
What a great way to improve cornbread!