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Sweet Potato Cornbread
This sweet potato cornbread recipe starts with a quick mash made in the microwave, but you can also use a leftover roasted sweet potato or canned purée.
👥 10 Servings⏱️ Prep & Cook: 1h👤 The Epicurious Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●microwave
- ●pan
- ●skillet
- ●bowl
- ●whisk
- ●oven
- ●food processor
📝 Preparation Steps
1
Pierce 1¼ lb. sweet potatoes in several places. Microwave on high until tender, turning once, about ⏱️ 12 minutes. Cut open and cool. (Alternatively, follow our easy method for Baked Sweet Potatoes.)
2
Place rack in center of oven and preheat oven to 375°F. Butter 9" square baking pan or 10" cast-iron skillet. Mash enough sweet potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed sweet potatoes in large bowl. Whisk in 4 large eggs and 1½ cups buttermilk.
large eggs4(125 g) all-purpose flour1 cup½ cup (1 stick) chilled unsalted butter, cut into ½" pieces, plus more for pan½ cups buttermilk1½ cup (100 g) sugar
3
Pulse 2⅓ cups (359 g) yellow cornmeal, 1 cup (125 g) all-purpose flour, ½ cup (100 g) sugar, 1 Tbsp. baking powder, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, ½ tsp. baking soda, ¼ tsp. ground ginger in food processor. Add ½ cup (1 stick) chilled unsalted butter, cut into ½" pieces, and pulse until mixture resembles coarse meal. (Alternatively, whisk dry ingredients in a separate bowl to combine, then blend in butter with finger tips or a pastry cutter.) Add to sweet potato mixture and stir just until blended. Transfer cornbread batter to prepared pan.
⅓ cups (359 g) yellow cornmeal2(125 g) all-purpose flour1 cup. baking powder1 Tbsp½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt1
4
Bake cornbread until deep golden on top and toothpick or other tester inserted into center comes out clean, about ⏱️ 45 minutes. Cool in pan on wire rack. Do Ahead: Sweet potato cornbread can be baked up to 2 days ahead; store in an airtight container at room temperature. Or freeze in a resealable plastic bag up to 2 months. Editor’s note: This sweet potato cornbread first made its way online after appearing in the November 1998 issue of ‘Bon Appétit.’ Head this way for more of our favorite recipes for your Thanksgiving bread basket →
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