Sweet Potato Cornbread
4.2
(54)
This sweet potato cornbread recipe comes together quickly. After just 12 minutes in the microwave—though it also works with a leftover baked sweet potato (or even canned sweet potato purée)—the tubers emerge soft and steamy, ready to be mashed by hand and whisked into the wet ingredients. If you have trouble finding buttermilk, combine milk or water with plain yogurt or sour cream to give the cornbread its signature tang and tender crumb. The baked cornbread makes for a comforting breakfast or hearty side dish, but it was developed to be transformed into this Sweet Potato Cornbread Stuffing With Greens and Bacon, so do as you please.
Much like regular cornbread, you can take this recipe in a savory or sweet direction: Top it with melted butter and maple syrup or honey, or add minced chives and serve it with hot sauce or alongside a warming bowl of white chicken chili. Customize the flavors by swapping the ginger for ground cinnamon or other warm spices, or add a pinch of cayenne to the dry ingredients for a fiery kick—or trade the white sugar for brown sugar for even cozier fall vibes. You could also make cornbread muffins by swapping the baking dish for a muffin pan (start checking for doneness at about 20 minutes).
Recipe information
Total Time
60 minutes
Yield
Serves 10–12
Ingredients
Preparation
Step 1
Pierce 1¼ lb. sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. (Alternatively, follow our easy method for Baked Sweet Potatoes.)
Step 2
Place rack in center of oven and preheat oven to 375°F. Butter 9" square baking pan or 10" cast-iron skillet. Mash enough sweet potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed sweet potatoes in large bowl. Whisk in 4 large eggs and 1½ cups buttermilk.
Step 3
Pulse 2⅓ cups (359 g) yellow cornmeal, 1 cup (125 g) all-purpose flour, ½ cup (100 g) sugar, 1 Tbsp. baking powder, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, ½ tsp. baking soda, ¼ tsp. ground ginger in food processor. Add ½ cup (1 stick) chilled unsalted butter, cut into ½" pieces, and pulse until mixture resembles coarse meal. (Alternatively, whisk dry ingredients in a separate bowl to combine, then blend in butter with finger tips or a pastry cutter.) Add to sweet potato mixture and stir just until blended. Transfer cornbread batter to prepared pan.
Step 4
Bake cornbread until deep golden on top and toothpick or other tester inserted into center comes out clean, about 45 minutes. Cool in pan on wire rack.
Do Ahead: Sweet potato cornbread can be baked up to 2 days ahead; store in an airtight container at room temperature. Or freeze in a resealable plastic bag up to 2 months.
Editor’s note: This sweet potato cornbread first made its way online after appearing in the November 1998 issue of ‘Bon Appétit.’ Head this way for more of our favorite recipes for your Thanksgiving bread basket →
Recipe notes
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