Easy Sweet Potato Cornbread
Sweet and earthy with warm spices, a hint of molasses and a humble cornbread crumble, Easy Sweet Potato Cornbread is the perfect side dish for a hot bowl of soup or chili, Sunday's fried chicken, even Thanksgiving!
Print
Pin
Ingredients
- 1.25 cup self rising yellow cornmeal
- 1 cup all purpose flour
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 15 oz canned sweet potato in syrup, drained well and lightly mashed
- ¾ cup half & half cream
- ¼ cup sour cream
- 1 stick butter, melted
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 2 teaspoons molasses
- 2 tablespoons cooking oil for the skillet
Instructions
- Preheat oven to 375 degrees. Add 2 tablespoons of cooking oil to a cast iron skillet or baking dish. Place in oven to heat while the oven is preheating.
- In a large bowl, whisk together cornmeal, flour, brown sugar, cinnamon, baking powder, baking soda, salt (the first 7 ingredients).
- In a small bowl or large measuring cup, mix together sweet potatoes, half & half, sour cream, melted butter, eggs, vanilla, molasses.
- Add the sweet potato mixture (wet ingredients) to the flour mixture (dry ingredients) and mix just until all of the ingredients are wet. Don't over mix.
- Remove hot skillet from oven. Carefully, swirl the skillet so that the heated oil covers the bottom of the pan and a little up the sides. Pour batter into skillet. Oil should sizzle and bubble around the edges when the batter is poured in. This creates a crisp crust on the cornbread.
- Place skillet back in preheated oven and bake for 20-25 minutes or until the cornbread is golden brown and the center is set (firm when touched). Serve hot with butter