Ingredients
Vegetables
- 2 medium red garnet sweet potatoes (peeled and chopped)
Dry Ingredients
- 2 cups fine yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ cup granulated sugar
- ¼ cup light brown sugar
Wet Ingredients
- 1 cup milk
- ½ cup sour cream
- 4 large eggs
- ½ cup unsalted butter (melted)
Instructions
- Steam Sweet Potatoes: Place 1 inch of water in a large pot and fit it with a steamer basket. Add the peeled and chopped sweet potatoes, cover, and bring the water to a boil. Reduce heat to maintain a low boil and steam the sweet potatoes for about 10-15 minutes until they are soft and easily pierced with a fork.
- Puree Sweet Potatoes: Transfer the cooked sweet potatoes to a food processor and blend until smooth. Measure out 1 cup of the puree to use in the recipe; you can save any extra for another use.
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly spray an 11×7-inch baking pan with cooking oil to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, and ground cinnamon until well combined.
- Combine Wet Ingredients: In a separate medium bowl, mix the pureed sweet potatoes with granulated sugar, light brown sugar, milk, sour cream, eggs, and melted butter. Stir until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredient bowl and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
- Bake the Cornbread: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Remove the cornbread from the oven and let it cool in the pan for about 10 minutes. Serve warm for the best texture and flavor.
Notes
- Make sure not to oversteam the sweet potatoes to avoid excessive moisture in the batter.
- You can substitute buttermilk for the milk to add extra tanginess and tenderness.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend suitable for baking.
- Store leftover cornbread tightly wrapped at room temperature for up to two days or refrigerate for up to a week.
- This cornbread pairs wonderfully with chili, soups, or as a side to roasted meats.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
