We love all different kinds of cornbread: sausage and cheese; broccoli and cheese; cream corn. This holiday, I think we’ll have Sweet Potato Cornbread. This is a deliciously moist twist on cornbread. It’s particularly scrumptious with honey pecan cream cheese spread. And toast leftover slices for a real treat!
Sweet Potato Cornbread
Ingredients
- 1 lb sweet potatoes, baked and potato scooped out
- 1/3 cup honey or maple syrup
- 2 - 3 TBSP brown sugar
- 2 large eggs
- 3/4 cup evaporated milk
- 1/2 cup sour cream
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1 TBSP baking powder
- 1 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1/8 - 1/4 tsp cayenne pepper
- 3 TBSP butter
- 12 pecan halves
- 8 oz softened cream cheese
- 1/3 cup honey or maple syrup
- Pinch salt
Cornbread
Spread
Instructions
- Heat oven to 400. Place 8” (bottom measurement) cast iron pan in the oven.
- In a large bowl, mash sweet potatoes. Add honey, sugar, eggs, milk, and sour cream. Combine well.
- In a separate bowl, whisk together cornmeal, flour, baking powder, salt, cinnamon, and cayenne.
- Add dry ingredients to the wet ingredients. Mix until just combined.
- Carefully remove hot cast iron pan from oven. Place butter in pan to melt. Use a pastry brush to butter the sides. Spread batter evenly into pan.
- Bake 20-25 minutes until top is golden and toothpick inserted in the center comes out clean.
- Optional - rub butter all over the top, while it’s hot.
- Heat oven to 325. Toast pecans for about 5-6 minutes.
- Combine pecans with the rest of the ingredients in a food processor. Process until smooth.
- Serve with Sweet Potato Cornbread.
Cornbread
Spread