Empty My Fridge
Sweet Potato Corn Bread
Ingredients
- Sweet potato2
- Olive oil1 tbsp
- Cornmeal1 ½ cups
- Flour1 cup
- Brown sugar½ cups
- Baking powder1 tbsp
- Baking soda1 tsp
- Salt1 tsp
- Cinnamon · ground2 ½ tsp
- Ginger · ground¼ tsp
- Nutmeg · ground¼ tsp
- Buttermilk1 ½ cups
- Egg2
- Sour cream⅓ cups
- Butter · melted5 tbsp + ½ cups
- Honey½ cups
Instructions
- Preheat the oven to 400°F.
- Prick the sweet potatoes with a fork, rub with 1 tablespoon olive oil, and roast on a baking tray for 30 minutes until soft. Let cool, peel, and mash to get 1 cup.
- Whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg in a medium bowl.
- In a large bowl, whisk together the buttermilk, eggs, sour cream, and mashed sweet potato until smooth.
- Combine the wet and dry ingredients, then stir in the melted butter.
- Heat a 10-inch cast iron skillet in the oven for 5 minutes, carefully remove it, and pour in the batter.
- Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
- Mix the room-temperature butter, honey, and 1.5 teaspoons ground cinnamon in a bowl until smooth.
- Slice the cornbread and serve right away with the cinnamon honey butter.
Summarized from Tasty's video. Watch it for the details.
More recipes with
EggGingerBrown sugarSour creamButtermilkSweet potatoCornmeal
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.