EASY Sweet Potato Cornbread Recipe (Copycat)

 

Servings: 9-12 squares
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Category: Bread

Here's a delightful recipe for Easy Sweet Potato Cornbread inspired by Divas Can Cook. This cornbread is moist, tender, and infused with the natural sweetness of sweet potatoes, complemented by warm spices. A buttery brown sugar honey glaze adds the perfect finishing touch.

Ingredients:

For the Cornbread:

• 1 cup yellow cornmeal
• ¾ cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ cup granulated sugar
• ¼ cup brown sugar
• 1 cup sweet potato puree (see preparation instructions below)
• 2 large eggs
• 1 egg yolk
• ¼ cup unsalted butter, melted
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Brown Sugar Honey Glaze:

• 2 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• 1 tablespoon honey

Instructions:

1. Prepare the Sweet Potato Puree:

   • Peel and chop 1-2 medium sweet potatoes into chunks.
   • Place the sweet potato pieces in a large pot and cover with water.
   • Bring to a boil and simmer until the potatoes are fork-tender.
   • Drain and let the potatoes cool slightly.
   • Place the cooked sweet potatoes into a food processor and process until whipped and creamy.
   • Measure out 1 cup of the puree for the cornbread.

2. Preheat Oven:

   • Preheat your oven to 400°F (200°C).
   • Lightly butter an 8-inch glass baking dish and set aside.

3. Mix Dry Ingredients:

   • In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, granulated sugar, and brown sugar. Set aside.

4. Mix Wet Ingredients:

   • In another large bowl, combine the sweet potato puree, eggs, egg yolk, melted butter, vegetable oil, vanilla extract, and buttermilk. Stir until well combined.

5. Combine Wet and Dry Mixtures:

   • Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.

6. Bake:

   • Pour the batter into the prepared baking dish.
   • Bake on the middle rack for 20 minutes.
   • After 20 minutes, tent the cornbread with aluminum foil to prevent over-browning.
   • Continue baking for an additional 20 minutes, or until the center is set and a toothpick inserted into the center comes out clean or with moist crumbs clinging to it.

7. Prepare the Glaze:

   • In a small bowl, stir together the melted butter, brown sugar, and honey until the brown sugar dissolves.

8. Glaze the Cornbread:

   • Once the cornbread is done baking, remove it from the oven.
   • While it's still hot, generously brush the glaze over the top of the cornbread. You may not need to use all of the glaze.

9. Serve:

   • Allow the cornbread to cool slightly before serving.
   • Cut into squares and enjoy warm.

Estimated Nutrition (Per Serving)

• Calories: 220-250 kcal
• Carbohydrates: 35g
• Protein: 4g
• Fat: 8g
• Fiber: 3g
• Sugar: 10g
• Sodium: 250mg

Tools Needed to Make This Recipe:

• Mixing Bowls – For combining wet and dry ingredients separately.
• Whisk – To mix and aerate ingredients.
• Spatula – For folding ingredients together smoothly.
• Measuring Cups & Spoons – For accurate ingredient measurements.
• Hand or Stand Mixer (optional) – To blend sweet potatoes into the batter more easily.
• Potato Masher or Fork – To mash the cooked sweet potatoes.
• Baking Pan (Square or Round) – To bake the cornbread evenly.
• Parchment Paper (optional) – For easy removal from the pan.
• Oven Mitts – For handling the hot baking dish.
• Wire Rack – To cool the cornbread properly.

Tips for Baking the Perfect Sweet Potato Cornbread

1. Use Roasted Sweet Potatoes – Roasting enhances the natural sweetness and gives the cornbread a deeper flavor. Boiling works too, but roasting intensifies the taste.

2. Don’t Overmix the Batter – Overmixing can make the cornbread dense instead of soft and fluffy. Stir just until combined.

3. Room Temperature Ingredients – Let eggs, milk, and butter sit at room temperature before mixing for a smoother batter.

4. Preheat the Oven Properly – Ensure your oven is fully preheated before baking for even cooking.

5. Use a Cast Iron Skillet for a Crispy Crust – If you want an extra crisp bottom, bake in a greased cast iron skillet instead of a baking pan.

6. Check for Doneness with a Toothpick – Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s done.

7. Let it Cool Before Slicing – Let the cornbread rest for 10-15 minutes before cutting to prevent crumbling.

8. Enhance the Flavor – Add a touch of cinnamon or nutmeg for warmth or drizzle with honey before serving for extra sweetness.

This sweet potato cornbread pairs wonderfully with savory dishes like chili, roasted meats, or greens. Its moist texture and flavorful profile make it a delightful addition to any meal.

Recipe adapted from Divas Can Cook's Ultimate Sweet Potato Cornbread.

WATCH VIDEO - Step-by-step guide on How to make Sweet Potatoe Cornbread Recipe.

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