Sweet Potato Cornbread

5 from 15 votes

This sweet potato cornbread is perfectly moist and flavorful, made with fresh, mashed sweet potatoes, a touch of cinnamon, and the magic of beaten egg whites. Topped with a luscious coat of melted butter for the ultimate Sunday dinner companion.

Prep Time30

Cook Time40

Total Time1 10

Course: Side Dish

Cuisine: Soul Food, Southern

Servings:

Calories: 225kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon Diamond Crystal Kosher Salt ¼ teaspoon if using any other type of salt
2 cups buttermilk
1 cup cooked mashed sweet potatoes
2 eggs separated
2 teaspoons vegetable oil
½ cups unsalted butter melted

Instructions

Preheat oven to 400 F.
Grease a 9x13 baking dish with vegetable shortening, oil, or butter.
Combine cornmeal, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir to mix thoroughly.
Whisk buttermilk and egg yolks together in a separate medium bowl.
Add buttermilk mixture to the cornmeal mixture and whisk until fully incorporated.
Stir in mashed sweet potatoes.
Beat egg whites in a medium bowl using a hand mixer until stiff peaks form.
Add stiff peaks to the buttermilk mixture.
Stir in oil and butter and mix to combine.
Pour batter into prepared baking dish.
Bake until cooked through and golden brown, about 30 to 40 minutes.
Check for doneness by inserting a toothpick in the center. if it comes out clean, it's ready. The center will also be solid to the touch.
Remove cornbread from the oven and brush the top with melted butter.
Cut into squares and serve immediately.

Notes

You can skip the step of beating egg whites to simplify the recipe. It may create a slightly denser texture, but the cornbread should still be delicious. Simply whisk the buttermilk, eggs, butter, and oil together, and then add the wet ingredients to the flour mixture.

Nutrition