Best 3 Sweet Potato Buttermilk Cornbread Recipes
Indulge in the Southern comfort of sweet potato buttermilk cornbread, a delightful combination of sweet and savory flavors. This classic recipe blends the natural sweetness of mashed sweet potatoes with the tangy buttermilk and the hearty, nutty flavor of cornmeal. Each bite offers a moist, tender crumb and a slightly crispy exterior.
In addition to the classic sweet potato buttermilk cornbread recipe, this article offers a collection of variations to suit different tastes and preferences. Explore the savory goodness of jalapeño cornbread, where diced jalapeños add a spicy kick. For a cheesy twist, try the cheddar cheese cornbread, where shredded cheddar cheese melts into the batter, creating a golden and irresistibly cheesy loaf. If you prefer a sweeter cornbread, the honey cornbread is a perfect choice, with a drizzle of honey adding a touch of sweetness to the already delightful flavor combination. And for those with dietary restrictions, the gluten-free cornbread offers a delicious alternative, using a blend of gluten-free flours to create a light and fluffy loaf.
SWEET POTATO BUTTERMILK CORNBREAD
Make and share this Sweet Potato Buttermilk Cornbread recipe from Food.com.
Provided by scarley
Categories Breads
Time 30m
Yield 1 pan
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.
- In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.
- Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.
SWEET POTATO BUTTERMILK CORNBREAD
Classic cornbread gets a slightly sweet twist with sweet potatoes in the mix. This sweet potato cornbread recipe also calls for all-purpose flour, cornmeal, sugar, baking powder, butter and buttermilk. Delicious served a drizzle of honey.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 425º.
- In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.
- In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.
- Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.
- Notes from the Paula Deen Test Kitchen: A moist cornbread with a lovely flavor. Great to serve as a side to your slow cooker recipes. Flavor profiles worked best with pork and beef dishes.
SWEET POTATO CORN BREAD
This corn bread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes.
Provided by Taste of Home
Time 45m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.
Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 499mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.
Tips:
- To ensure the cornbread has a moist and tender texture, use buttermilk instead of regular milk. Buttermilk reacts with the baking soda, creating a light and fluffy crumb.
- For a sweeter cornbread, use sweet potatoes that are ripe and have a deep orange color. You can also add a tablespoon of honey or maple syrup to the batter.
- If you don't have a cast iron skillet, you can bake the cornbread in a 9x9 inch baking pan. Just be sure to grease the pan well so the cornbread doesn't stick.
- To test if the cornbread is done, insert a toothpick into the center. If it comes out clean, the cornbread is ready. If it comes out with batter or crumbs attached, bake for a few more minutes.
- Serve the cornbread warm with butter, honey, or your favorite topping. It's also delicious crumbled into soups and stews.
Conclusion:
This sweet potato buttermilk cornbread is a delicious and versatile side dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. Whether you like it sweet or savory, this cornbread is sure to be a hit.
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