Sweet Potato Cornbread

Ingredients

• 1.25 cup yellow cornmeal
• 0.75 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 0.5 tsp baking soda
• 0.5 tsp cinnamon
• 0.125 tsp clove
• 0.125 tsp nutmeg
• 0.5 cup granulated sugar
• 0.25 cup light brown sugar (packed; for the batter)
• 1 cup cooked sweet potatoes (pureed; see preparation note)
• 2 eggs (room temperature)
• 1 egg yolk (room temperature)
• 2 tbsp vegetable oil
• 0.5 cup butter (melted; for the batter)
• 0.25 tsp vanilla extract
• 1 cup buttermilk
• orange food coloring (optional)
• 4 tbsp butter (melted; for the glaze)
• 2 tbsp light brown sugar (packed; for the glaze)
• 2 tbsp honey (for the glaze)
• salt (a pinch; for the glaze)
• cinnamon (a pinch; for the glaze)

Steps

1. 1

   If preparing the puree from whole sweet potatoes, place the unpeeled potatoes in a large pot, cover with water, bring to a boil, and cook until fork-tender. Cool, peel, and discard the skins. Process the potatoes until smooth and whipped, adding a tiny amount of water only if needed, then measure 1 cup of puree.

2. 2

   Preheat the oven to 400°F. Lightly butter an 8-inch glass baking dish and set it aside.

3. 3

   In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, clove, nutmeg, granulated sugar, and packed brown sugar. Set the dry mixture aside.

4. 4

   In a separate large bowl, stir together the sweet potato puree, eggs, egg yolk, vegetable oil, melted butter, vanilla extract, and buttermilk.

5. 5

   Stir in the orange food coloring, if using.

6. 6

   Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined and no dry ingredients remain. Do not overmix.

7. 7

   Pour the batter evenly into the prepared baking dish.

8. 8

   Bake on the middle rack for 20 minutes.

9. 9

   After 20 minutes, loosely tent the dish with aluminum foil and continue baking for 20 minutes, or until the center is set and a toothpick inserted in the center comes out clean or with moist crumbs clinging to it.

10. 10

    Remove the cornbread from the oven and prepare the glaze.

11. 11

    For the glaze, stir together the melted butter, packed brown sugar, honey, salt, and cinnamon. Stir the brown sugar into the butter while the butter is hot so it dissolves.

12. 12

    Brush the glaze generously over the hot cornbread, going over the top a few times so the glaze can soak in. You will not need all of the glaze.

13. 13

    Slice and serve.

Notes

For the smoothest texture, puree the cooked sweet potatoes until very smooth and creamy to prevent stringy pieces. Fresh baking powder and baking soda help the cornbread rise properly. Leftovers may be wrapped tightly, stored in an airtight container, and refrigerated for up to 3 days or frozen for up to 3 months. Bring frozen cornbread to room temperature before reheating; reheat in the microwave or oven.

Nutrition per serving

• side dish
• American
• Southern
• baked
• vegetarian
• sweet
• make-ahead