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