A Soulful Twist

A Soulfood and Healthy Living Blog

Sweet Potato Cornbread

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I’m from the south and all the ladies in my family are from the south so cornbread will always be apart of my menu! If we need a side bread for dinner it will more often than not be a piece of cornbread! 

I grew up eating jiffy which was routinely fixed up with sour cream, tons of butter, and sugar. As an adult I started making cornbread from scratch which when done correctly, is divine! 

Cornbread doesn’t have to be boring you can prepare it many ways! I like my cornbread sweet but I like it salty too! You can make it in a skillet  , add onions and peppers, eat it super sweet, or as a muffin!

One of my all time favorite recipe is my sweet corn buttermilk pound cake, it’s like cornbread and buttermilk pound cake eloped!

This sweet potato cornbread recipe is sweet but not pound cake sweet, it’s still mellow enough to enjoy right next to some fried chicken and sautéed greens!

I added a sweet potato for even more depth and southern goodness.

Sweet potato+cornbread….it really can’t get any better than that.

*Quick Update…I accidentally put 3/4 cups sugar when it should be 2/3 cups of sugar. 

 

 

 

 

Sweet Potato Corn Bread
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Ingredients
  1. 3/4 cup yellow cornmeal
  2. 1/2 cup cake flour
  3. 1/2 cup all purpose flour
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon ground cinnamon
  6. 1/4 teaspoon ground nutmeg
  7. 1 roasted sweet potato
  8. 6 Tablespoons butter
  9. 2/3 cup sugar
  10. 2 eggs
  11. 1 cup buttermilk
  12. dash of vanilla extract
Instructions
  1. Preheat oven to 375.
  2. Melt 1 tablespoon of butter in baking dish.
  3. Sift flours, baking powder,cinnamon, and nutmeg together.
  4. Mix cornmeal into flour mix.
  5. Melt remaining 4 tablespoons of butter.
  6. In another bowl beat cooked sweet potato, 4 tablespoons of melted butter, and sugar.
  7. Add egg one at a time, beat well after each addition.
  8. Add buttermilk to wet ingredients continuing to mix.
  9. Add dry ingredients and beat just until combined.
  10. Pour cornbread mix into baking dish coated with the melted butter.
  11. Bake for 30 minutes.
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Comments

    • This recipe is rich but really nice and soft! It’s a different texture from traditional cornbread but still very good! Thank you Dana! :)

    • It’s different from traditional cornbread but certainly worth a try! Thank you Yvonne! :)

    • I love cornbread too! This one was different from the original but worth the change! Thank you Zainab! :)

  9. I’m a HUGE. fan of corn bread! I usually like mine sweet, but I love to change things up. I’m going to adding this recipe to my list and trying it out! Thank you for sharing it!
    KalleyC recently posted…5 Hair Lessons on LifeMy Profile

    • I love Salty cornbread too Sonya! My grandpa used to make the best savory cornbread in a skillet! This one is sweet but done delightfully so! Thank you Sonya!

  12. I’ve been trying to get my hands on great-textured cornbread for ages and was just about ready to give up when I stumbled upon Marie’s Callender’s cornbread mixes in Fairway Market. I had never used that brand of products before but I thought, “Hey, one more try can’t hurt.” I tried it and I must say, the taste was exceptional and the texture was perfect! I could feel the cornbread muffins melting on my tongue. It was absolutely worth the wait. You guys should definitely check their website http://www.mccornbread.com and try their mixes.

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