Candy Potato Cornbread (Moist & Fluffy!)

This candy potato cornbread is totally, totally scrumptious! It’s moist and full of taste, with a contact of sweetness and tangy buttermilk. You’ll wish to pair this cornbread with all of your favourite soups, stews, saucy gravy dishes, and extra. I’ll guess on it!

If cornbread is your love language, attempt my cornbread casserole and these cornbread pancakes, too!

Drizzling honey over a stack of sweet potato cornbread slices.

I’m all a few buttery slice of cornbread drizzled with honey. I’ve a traditional cornbread recipe that I cook dinner in a skillet, which I like. And in relation to aspect dishes, it’s laborious to not beat fluffy cornbread to absorb soups, stews, and leftover gravy from smothered pork chops. Thus, it’s secure to say that I’m OBSESSED with right now’s candy potato cornbread!

This Candy Potato Cornbread Recipe Is…

Filled with candy potato (ya-ha!). Candy potato provides a lot richness and loopy ranges of taste to cornbread. I’m a HUGE candy potato fan in all the things from shepherd’s pie to stuffing, and I like that I might incorporate it into one in all my favourite sides on this recipe.
Extremely-moist and SO flavorful. On high of the moisture from the candy potatoes, this cornbread is tremendous tender from bitter cream and buttermilk. No dry, crumbly cornbread, right here. It’s critically too good!
Southern-style fluffiness. I can’t recover from how smooth and fluffy this candy potato cornbread is. It’s Southern-style, so it’s sweeter and virtually cake-like.

Sweet potato cornbread ingredients with text labels overlaying each ingredient.

What You’ll Have to Make This Recipe

Candy Potatoes – I like to make use of orange candy potatoes such as you’d use for candied yams. You’ll discover frequent sorts like Beauregard, jewel, and garnet candy potatoes (referred to as purple yams) in most US grocery shops. You should use whichever variety you will have entry to.
Butter – As a result of cornbread wants butter, buddies. Salted or unsalted butter doesn’t matter, melted.
Cornmeal – I take advantage of yellow cornmeal. The one actual distinction between yellow and white cornmeal is the colour, although, so be happy to substitute white cornmeal if that’s what you will have. You should use high quality or coarse-ground cornmeal relying on the feel you favor.
Dry Components – These are your all-purpose flour, sugar (or mild brown sugar), baking powder, and salt.
Eggs – I prefer to convey the eggs to room temperature.
Bitter Cream – Plain Greek yogurt is an efficient substitute.
Buttermilk – When you don’t have buttermilk within the fridge, make a do-it-yourself buttermilk substitute from 1 tablespoon of white vinegar or lemon juice blended with 1 scant cup of milk. Relaxation the combination for five minutes, then stir, and it’s prepared to make use of!
Shredded Cheese – I like mixing in my favourite Sargento Mexican cheese mix, however you should use shredded cheddar, Monterey Jack, and even give this cornbread a spicy kick with Pepper Jack cheese.

Spice It Up!

Add a pinch of nutmeg or cinnamon to your candy potato cornbread. The trace of heat spice offers it some cozy candy potato casserole vibes.

Overhead view of sweet potato cornbread slices in a casserole dish, with a spatula lifting one slice from the pan.

Katerina’s Recipe Ideas, Variations, and FAQs

Can I take advantage of canned candy potato purée? Sure! I’ll all the time suggest cooked and mashed candy potato first, however canned candy potato purée additionally works on this cornbread recipe.
For crispier edges, bake this candy potato cornbread in a cast-iron skillet. Be certain to grease it nicely first.
Test expiration dates. The more energizing the components, the higher your cornbread might be. Test the dates in your baking powder, cornmeal, and so on. Now will not be the time to scrounge forgotten items from the again of the fridge and pantry.
know when it’s accomplished: I all the time depend on the toothpick take a look at to find out when my baked items are accomplished. Stick a toothpick into the middle of the cornbread. If it comes out clear, it’s accomplished. If not, and the highest of the bread is already a baked golden brown, loosely cowl the pan with foil whereas it finishes baking.

Slices of cornbread stacked up on a plate.

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Prep your instruments. Preheat your oven to 400ºF. Oil a 9×13 glass baking dish with PAM and put aside.
Cook dinner the candy potatoes. Place the potatoes in a big pot and canopy with water by about 2 inches. Carry to a boil over excessive warmth, then cook dinner till tender, about 10 minutes. Drain and put aside.
Combine dry components. Whereas the potatoes are cooking, mix the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Whisk and put aside.
Mash the potatoes. Place the cooked candy potatoes in a big bowl. Add the two tablespoons of unsalted butter and mash till you will have a mashed potato consistency. Let the potatoes cool for about 5 minutes (this fashion, they don’t seem to be too sizzling whenever you add the opposite components).
Add moist components. As soon as the potatoes have cooled, add the eggs, bitter cream, and milk. Stir nicely to mix.
Add dry components. Add the dry components to the mashed potato combination and stir till no dry bits of batter are seen.
Combine in cheese. Add the cheese and blend it in till simply mixed.
Bake. Spoon the batter into your ready baking dish. Bake for 25-Half-hour, till the cornbread has puffed, is golden, and barely cracked. Insert a toothpick into the center of the bread to ensure it comes out clear. If it doesn’t and the bread is already golden, loosely cowl it with aluminum foil and bake for one more 5 minutes till the cornbread is completed baking.
End and serve. Take away the candy potato cornbread from the oven and let it relaxation for 10-Quarter-hour earlier than slicing and serving.

Dietary information is an estimate and offered as courtesy. Values might fluctuate in line with the components and instruments used. Please use your most popular dietary calculator for extra detailed information.

How To Make Candy Potato Cornbread, Step-By-Step

I desire to bake cornbread in a glass or ceramic baking dish. Steel pans are likely to brown the underside of the bread extra shortly. Be certain to grease the dish nicely with cooking spray or butter, and let’s get began:

Close up of three large sweet potatoes on a baking sheet. — Peel and cube the potatoes.

Cook dinner the potatoes. Peel and cube the potatoes into even-sized cubes to hurry up the cooking time. Then, boil the potatoes over excessive warmth for about 10 minutes, till they’re fork-tender. You may additionally roast the candy potatoes within the oven or cook dinner them within the microwave. Set the drained potatoes apart afterward.

Dry cornbread ingredients combined in a bowl. — Mix the dry components.

Combine the dry components. In the meantime, whisk the cornmeal with flour, sugar, baking powder, and salt in a bowl.
Mash the potatoes. Now, add the potatoes to a big bowl and add butter. Mash till they’ve the identical consistency as mashed candy potatoes. It’s essential to mash potatoes whereas they’re sizzling; in any other case, they’ll end up gluey or gummy as a substitute of fluffy.

Pouring milk into a bowl of mashed sweet potatoes with eggs and wet ingredients. — Add the moist components.

Add the moist components. Cool the mashed potatoes for a couple of minutes earlier than stirring within the eggs, bitter cream, and buttermilk.
Mix. Lastly, stir the dry components into the mashed candy potato combination, and fold within the cheese.

Sweet potato cornbread batter spread into a casserole dish. — Fill the baking dish.

Bake. Switch the batter to your greased baking dish (I take advantage of a 9×13-inch), and bake the cornbread at 400ºF for 25-Half-hour till it’s puffed and golden. Just a few cracks on high are an excellent factor!

Four slices of sweet potato cornbread stacked, topped with a pat of butter.

Storage and Freezing

Maintain it hermetic. Retailer this candy potato cornbread coated hermetic at room temperature for as much as 2 days, or refrigerate it for as much as per week.
Freeze. You’ll be able to freeze cornbread for as much as 3 months and thaw it at room temperature whenever you’re able to serve.