There's nothing quite like an amazing cornbread made from scratch and served hot out of the oven! This cornbread has the crunch of stone-ground corn, the sweetness of sweet potato, and a fluffy lightness in the center that can't be beat. I also love the vibrant orange-yellow color the sweet potato lends to it.

I used a gluten-free flour blend from Authentic Foods for this recipe, and it worked wonderfully. You can stick with all-purpose flour if you want, but just know that if you need a gluten-free option, this cornbread recipe works great with substituting for a cup-for-cup GF flour blend. I also didn't have time or desire to cook and mash sweet potatoes (not like they take that long or are difficult but everyone has their lazy days) so I used an equal amount of canned sweet potato puree. It worked fine and I don't think anyone would know the difference.

This delicious cornbread pairs perfectly with chili or stew. It is inspired by In the Sweet Kitchen by Regan Daley.

cornbread

Prep time: 15 minutes

Cook time: 70 minutes

Total time: 85 minutes

Yield: 2 loaves

Sweet potato cornbread

Ingredients

  • 2 cups stone-ground yellow cornmeal
  • 1/2 cup granulated sugar
  • 2 cups all purpose flour (or cup-for-cup gluten-free flour, such as multi-blend flour from Authentic Foods)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature
  • 1 1/2 cups full-fat sour cream
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup unsalted butter, softened
  • 2 cups cooked, mashed, peeled sweet potatoes, cooled (about 2 large or 3 medium)
Cooking Directions
  1. Preheat your oven to 375 degrees Fahrenheit and grease two 9 x 5 inch loaf pans.
  2. In a large bowl, combine the cornmeal and sugar. Give it a stir, then add in the flour, baking powder, baking soda and salt. Stir with fork until everything is incorporated.
  3. In a separate medium-sized bowl, beat the eggs just enough to break them up, then whisk in the sour cream, vanilla and butter, stirring until the mixture is uniformly creamy but be careful not to overwork it. Add the mashed sweet potatoes and gently stir until it is incorporated.
  4. Add the sweet potato mixture to the cornmeal mixture and stir with a wooden spoon, gently folding everything together just enough to moisten the dry ingredients.
  5. Pour the batter into the two loaf pans, and give them a little jiggle to even out the tops. Bake loaves in the middle of the oven for 65-80 minutes, or until a wooden toothpick inserted into the center of a loaf comes out clean.
  6. Transfer pans to a rack and cool for about 10 minutes before removing the loaves from the pan to finish cooling. Slice, serve and enjoy!

cornbread

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