Sweet Potato Corn Bread Recipes

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SWEET POTATO CORN BREAD



Sweet Potato Corn Bread image

This corn bread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes.

Provided by Taste of Home

Time 45m

Yield 12-16 servings.

Number Of Ingredients 9

2 cups all-purpose flour
2 cups cornmeal
1/2 cup sugar
7 teaspoons baking powder
2 teaspoons salt
4 large eggs, lightly beaten
3/4 cup whole milk
1/3 cup canola oil
2-2/3 cups mashed cooked sweet potatoes

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 499mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.

SWEET POTATO (QUEEN) CORNBREAD



Sweet Potato (Queen) Cornbread image

This recipe comes straight from "The Sweet Potato Queens' Big-Ass Cookbook. Another one of those things where I'm gonna write down the recipe exactly like it's portrayed in the cookbook.....you have to do the Queen's justice. :)

Provided by crazycookinmama

Categories     Quick Breads

Time 50m

Yield 18 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
3 sweet potatoes or 1 (16 ounce) can sweet potatoes
2 eggs
6 tablespoons milk
3 tablespoons oil

Steps:

  • Mom's is the ultimate example of a life well-lived. I am in total awe of her. She's smart, accomplished, beautiful-inside and out-loving, courageous, and bubbling over with the sheer joy of living.
  • It's been an easy fifty years for Dad, clearly. To further endear her to me personally, she and her friends turn out some excellent eats! Mom herself makes this sweet potato cornbread that is worth driving all the way to Mountain Pine, Arkansas, for, but you won't have to-here's how you do it.
  • Mix together this dry stuff: 1 cup all-purpose flour, 1 cup yellow cornmeal, 4 teaspoons baking powder, 1 teaspoon salt, and 1/2 cup sugar.
  • Separetely, mix together this wet stuff: 3 sweet potatoes, cooked and mashed (or you may use 1 16 ounce can of sweet potatoes, and in this recipe, it really is okay not to use home-cooked ones, I would tell you if it mattered), 2 eggs, 6 tablespoons milk, and 3 tablespoons oil.
  • Then mix the dry stuff and the wet stuff, just until it's all moist (don't beat it to death), then put it in greased muffin tins and bake at 425 until done-usually about 15 to 20 minutes.

Nutrition Facts : Calories 121.7, Fat 3.3, SaturatedFat 0.6, Cholesterol 21.4, Sodium 234.7, Carbohydrate 20.9, Fiber 1.3, Sugar 6.5, Protein 2.5

SWEET POTATO BUTTERMILK CORNBREAD



Sweet Potato Buttermilk Cornbread image

Classic cornbread gets a slightly sweet twist with sweet potatoes in the mix. This sweet potato cornbread recipe also calls for all-purpose flour, cornmeal, sugar, baking powder, butter and buttermilk. Delicious served a drizzle of honey.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 9

1 cup all purpose flour
1 cup cornmeal
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup butter
1 egg
1 cup buttermilk
1 1/2 cup peeled and grated sweet potatoes

Steps:

  • Preheat oven to 425º.
  • In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.
  • In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.
  • Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.
  • Notes from the Paula Deen Test Kitchen: A moist cornbread with a lovely flavor. Great to serve as a side to your slow cooker recipes. Flavor profiles worked best with pork and beef dishes.

SWEET POTATO CORN BREAD



Sweet Potato Corn Bread image

While on a family vacation in Virginia last year, we ate at a restaurant called Food For Thought. They serve sweet potato cornbread with their meals....it was delicious. Being the health conscious person that I am, I created this recipe. (Note: I use salt substitute in this recipe and a baking powder that is sodium free)

Provided by chef lisae

Categories     Quick Breads

Time 30m

Yield 9 serving(s)

Number Of Ingredients 14

1 1/2 cups white whole wheat flour
3/4 cup yellow cornmeal
3/4 teaspoon salt substitute
4 teaspoons sodium-free baking powder
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups sweet potatoes, peeled and shredded
4 tablespoons light margarine
1 cup skim milk
2 tablespoons skim milk
1/3 cup pasteurized liquid egg-whites
1 teaspoon vanilla extract
cooking spray

Steps:

  • Preheat oven to 425 Degrees and spray a 9 x9 inch pan with cooking spray.
  • In a medium bowl, sift together the first 7 ingredients.
  • With a pastry blender or 2 forks, blend in the margarine.
  • Stir the Sweet Potato into the dry ingredients.
  • Add the milk, egg and vanilla and stir with a whisk to combine.
  • Pour batter in to prepared dish and spread evenly.
  • Bake for 20 minutes or until a tooth pick inserted in the center comes out clean.

Nutrition Facts : Calories 161.7, Fat 1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 36, Carbohydrate 34.6, Fiber 3.6, Sugar 7.1, Protein 5

SWEET POTATO PIE-STUFFED CORNBREAD



Sweet Potato Pie-Stuffed Cornbread image

Once when I had leftover sweet potato pie filling, I wondered what I could do with it. Y'all know I don't like to waste food! So, I thought it would be fun to combine two of my favorite things: cornbread and sweet potato pie. The filling gets swirled into the cornbread batter for a sweet and savory mashup that everyone is sure to love.

Provided by Kardea Brown

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 19

One 8-ounce sweet potato
Nonstick cooking spray, for greasing the skillet
1/2 cup sugar
6 tablespoons unsalted butter, melted
1 tablespoon heavy cream
1 tablespoon fresh orange juice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 large egg
1 cup plain cornmeal
1 cup all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole buttermilk
1 large egg
1/2 cup (2 sticks) unsalted butter, melted
2 tablespoons canola or vegetable oil

Steps:

  • For the sweet potato pie filling: Boil the sweet potato whole in a saucepan in enough water to cover until tender when pierced, 20 to 25 minutes. Peel and slice.
  • Preheat the oven to 400 degrees F. Grease a 12-inch cast-iron skillet with cooking spray.
  • Combine the sweet potato, sugar, butter, cream, orange juice, cinnamon, nutmeg, vanilla and egg in a food processor. Pulse until the mixture is smooth and no lumps remain. Set aside.
  • Make the cornbread: Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, egg, butter and oil in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)
  • Pour the cornbread batter into the greased skillet. Spoon the sweet potato pie filling over the top in dollops. Use a wooden or metal skewer to create a marbling effect. (But do not mix in the sweet potato filling too much.)
  • Bake the cornbread until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 7 minutes before serving.

SWEET POTATO CORN BREAD



Sweet Potato Corn Bread image

Categories     Bread     Dairy     Egg     Side     Bake     High Fiber     Cornmeal     Sweet Potato/Yam     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 11

1 1/4 pounds red-skinned sweet potatoes (yams)
4 large eggs
1 1/2 cups buttermilk
2 1/3 cups yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

Steps:

  • Preheat oven to 375°F. Butter 9 x 9 x 2-inch baking pan. Pierce sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed potatoes in large bowl. Whisk in eggs and buttermilk.
  • Blend cornmeal and next 6 ingredients in processor. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. Transfer to prepared pan.
  • Bake corn bread until deep golden on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks. Thaw at room temperature.)

STEPHANIE L. TYSON'S SWEET POTATO CORNBREAD



Stephanie L. Tyson's Sweet Potato Cornbread image

North Carolina and sweet potatoes go way back. To this day, the state is a national leader in growing the crop. Stephanie L. Tyson, the chef who oversees the kitchen at a Winston-Salem spot called (appropriately) Sweet Potatoes, likes to blend one Southern staple into another. And here, the result is a cornbread laced with a holiday-friendly undercurrent of cinnamon and nutmeg. Ms. Tyson has said that the cornbread just clicks with a side of greens, but we have a feeling it will play well with cranberries and gravy, too.

Provided by Jeff Gordinier

Categories     breads, side dish

Time 45m

Yield 12 muffins

Number Of Ingredients 11

2 tablespoons/30 milliliters vegetable oil, plus more for the muffin tin
1 large sweet potato (about 1 pound), peeled and cut into large chunks
2 large eggs, lightly beaten
1 1/4 cups/300 milliliters milk
3/4 cup/94 grams all-purpose flour
1 1/4 cup/213 grams finely ground yellow cornmeal
1 tablespoon/14 grams baking powder
1 teaspoon/6 grams salt
1/2 cup/100 grams sugar
1/2 teaspoon/1 gram ground cinnamon
1/2 teaspoon/1 gram ground nutmeg

Steps:

  • Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
  • Place potato in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes. Drain the potato, then return to the pot and mash until mostly smooth. Measure out 1/2 cup and transfer to a large bowl (discard any remaining potato in the pot). Add eggs, oil and milk to bowl and stir to combine.
  • Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl. Add potato mixture and mix until just combined. (Do not overmix.) Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes. Let cool 5 minutes, then turn out onto a rack to cool completely.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 255 milligrams, Sugar 11 grams, TransFat 0 grams

SWEET POTATO CORNBREAD



Sweet Potato Cornbread image

I think this is perfect for Thanksgiving or Christmas, an alternative to the usual sweet potato casserole and plain cornbread. You can probably get 1 cup of mashed sweet potatoes from just one potato, but make two and eat what's left. Adapted from Canadian House and Home magazine.

Provided by Cookin-jo

Categories     Yam/Sweet Potato

Time 55m

Yield 9 serving(s)

Number Of Ingredients 14

2 large sweet potatoes, cooked, mashed and cooled (to make 1 cup)
4 slices bacon, finely chopped
1 cup milk
1/3 cup butter
1 cup yellow cornmeal
3/4 cup all-purpose flour
1/3 cup cheddar cheese, grated
2 tablespoons dark brown sugar, packed firmly
2 teaspoons baking powder
2 teaspoons fresh thyme leaves, finely chopped (or 1 tsp dried thyme leaves)
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 tablespoon vinegar

Steps:

  • Grease an 8 by 8 inch baking dish.
  • Fry chopped bacon over medium heat until almost crisp, then drain and cool.
  • Pre-heat oven to 400°F.
  • Place milk and butter into a microwavable container and microwave on med-high for 30 seconds, to melt butter and heat slightly. Heat longer if needed.
  • Add cornmeal to milk and butter, stirring to combine, and then set aside.
  • In a large bowl whisk together flour, brown sugar, baking powder, thyme, baking soda, and salt, then stir in cheese.
  • In a second bowl stir together mashed sweet potatoes and eggs.
  • Stir cornmeal mixture into potato and egg mixture.
  • Pour the wet ingredients into the flour mixture, stirring, and add vinegar and chopped bacon.
  • Mix until just combined.
  • Pour into greased baking dish.
  • Bake for 22 - 28 minutes, until the middle springs back when pressed lightly.
  • Do not overbake!
  • Let stand before cutting.
  • Time does not include cooking and mashing the sweet potatoes.

Nutrition Facts : Calories 281.3, Fat 15.4, SaturatedFat 7.8, Cholesterol 80.1, Sodium 489, Carbohydrate 28.9, Fiber 2.2, Sugar 4.4, Protein 7.2

SWEET POTATO CORN BREAD



Sweet Potato Corn Bread image

I see no reason to make regular cornbread ever again--not when I can have this. The house smells heavenly, and this goes great with my chili. Recipe courtesy of The Best of Country Cooking 2010 and Judy Roland of Mount Holly, North Carolina.

Provided by AmyZoe

Categories     Quick Breads

Time 55m

Yield 16 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
2 cups cornmeal
1/2 cup sugar
7 teaspoons baking powder
2 teaspoons salt
4 eggs, lightly beaten
3/4 cup milk
1/3 cup canola oil
2 2/3 cups sweet potatoes, cooked and mashed

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
  • In a small bowl, combine the eggs, milk, oil, and sweet potatoes.
  • Stir in the dry ingredients just until moistened.
  • Pour into a greased 13x9x2" baking pan.
  • Bake at 425 for 30 to 35 minutes or until a toothpick inserted near center comes out clean.
  • Cut into squares.
  • Serve warm.

Nutrition Facts : Calories 221.7, Fat 6.9, SaturatedFat 1.1, Cholesterol 48.1, Sodium 490.8, Carbohydrate 35.5, Fiber 2.2, Sugar 7.3, Protein 5.2

SWEET POTATO CORN BREAD



Sweet Potato Corn Bread image

This is a recipe from "The Secrets of Jesuit Breadmaking"! I love sweet potatoes and I love corn bread! Bon Apetite!

Provided by HotPepperRosemaryJe

Categories     Breads

Time 35m

Yield 6-8 wedges, 6-8 serving(s)

Number Of Ingredients 11

3/4 lb sweet potato, peeled and cut into chunks
3/4 cup yellow cornmeal
2 tablespoons unbleached all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg
1 egg
3/4 cup buttermilk
3 tablespoons butter

Steps:

  • Bring sweet potatoes, peeled and cut into chunks (about 2 or 3 medium potatoes) to a boil, covered with water, in a medium saucepan. Reduce the heat to low and simmer for about 20 minutes, until tender.
  • Drain thoroughly and press through a strainer into a bowl and set aside to cool slightly.
  • Preheat oven to 425 degrees.
  • Sift together the cornmeal, flour, baking powder, salt, baking soda, pepper, and nutmeg.
  • Add the egg and buttermilk to the sweet potato puree and mix until well blended.
  • In a 8 or 9 - inch ovenproof skillet, heat the butter until just sizzling - about 2 minutes. Swirl the butter in the pan to coat it well. Pour any excess butter into the sweet potato mixture.
  • Quickly add the cornmeal mixture to the sweet potato mixture and stir until blended and pour the batter into the skillet.
  • Bake for 20 or 30 minutes, until lightly golden and the corn bread has pulled away from the sides of the pan. Remove from the oven and cut into wedges.
  • Serve hot!

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