Sweet Potato Cornbread

If you are fond of eating cornmeal for breakfast and there are some leftovers in your pantry you may wish to try making this Sweet Potato Cornbread. You don’t have to waste it; we’ve got you! The cornbread recipe yields buttery cornbread topped with honey, melted butter, and shredded coconut. It is all moist and fluffy, with a crisp golden exterior tasting divine! It can be served with Cheesy Broccoli Soup – Nut-Free Vegan, Easy Lentil Stew/Soup | One Pot Meal, Best Ever Roasted Pumpkin Soup ~ Bahamian Style, or any soup you desire.

SWEET POTATO CORNBREAD

Easy Sweet Potato Cornbread

Not kidding; they are toothsome, and everyone adores them. However, we advise you to eat sweet cornbread this Christmas made at home rather than purchasing one from a shop. Try out this delicious homemade cornbread recipe to wow friends and family with your culinary expertise.

HOMEMADE EASY VEGAN SWEET POTATO CORNBREAD RECIPE

Suppose you have a sweet tooth and crave something budget-friendly and relishable. Hola! Here you go!

INGREDIENTS USED IN THIS SWEET CORNBREAD RECIPE

Do you even know what’s tempting about this recipe? It does not require any oven or microwave to bake. Instead, you only need a cast-iron skillet; and then you can easily roll with the ingredients listed below.

WHOLE WHEAT FLOUR

For a gluten-free cornbread, you can use whole wheat flour. Whole wheat flour goes well with your homemade cornbread if you are health-conscious and an athlete. It contains more vitamins, minerals, and fiber.

You can try this recipe by replacing more than half the ratio of whole wheat flour with all-purpose flour. Better give it a try! We are sure you won’t be disappointed.

UNBLEACHED WHITE FLOUR

Unbleached white flour is a fundamental ingredient in baking. When water and unbleached wheat flour are combined, the proteins in the white flour interact to generate gluten. The primary purpose is to give uniform texture to baked goods.

Additionally, it absorbs moisture and helps in binding together ingredients without sticking. For baking moist and denser cornbread, unbleached white flour is preferable.

SWEET POTATO

The sweet potato will add moisture to this recipe along with added valuable nutrients that will help to grant better health. Sweet potatoes have been noted to have lots of fiber, helping to prevent constipation, vitamin A known to fight cancer, and beta carotene that helps to protect the eyes.

CORNMEAL

Cornmeal is a dried corn ideal for cornbread! It imparts the bread’s lovely golden color and gives a deliciously gritty texture.

BAKING POWDER

Add baking powder if you want your cornbread to have more volume. It aids your batter, giving a spongy rise with an excellent crumbly feel.

On top of that, baking soda even prevents cornbread’s hardness, making it look fluffier and creamier.

CORIANDER

Coriander adds a savory punch to your cornbread and makes it smell delicious. The cornbread recipes gain a mild spice bite from it, keeping it fascinating without overpowering your palate. Since coriander is frequently added to sweet dishes for its flavor alone, but also gives the batter a pleasant aroma.

CINNAMON

The taste pops better with a bit of extra cinnamon added to the cornbread! It is added as a natural preservative containing magnesium, iron, fiber, and calcium.

Half a teaspoon of cinnamon is added to give a wholesome taste with ample health benefits.

SHREDDED COCONUT

Shredded coconut is here to rescue your tastebuds. Some can be reserved to be sprinkled from the top to give an appealing golden-brown look with a blended richness of flavor. So remember to add shredded coconut and give cornbread an eye-catching look.

SUGAR OR DATES

Sugar or dates and cornbread sweet? You must be thinking that sugar only gives a sweet flavor. Despite this, it also holds moisture and balances cornmeal and wheat flour flavor to the next level.

For a healthier option, you are allowed to replace sugar with dates.

VANILLA

Vanilla serves the same purpose that salt does in savory dishes. It improves the cornbread’s taste and aroma all around. The cornbread seems flat and dull in the absence of vanilla extract.

Throw half a teaspoon of vanilla in a large bowl of your batter. Then be ready to smell great!

WHAT TYPE OF BAKING DISH SHOULD YOU USE?

Cornbread batter is thrown onto a sizzling cast iron skillet. It quickly forms a crispy, buttery crust. The sound of your pan sizzling is precisely everything you want to experience. Cast iron bakeware holds heat, which is how you get the cornbread crust’s deep golden color and crunchy edges.

Suppose you need a cast iron pan or an ovenproof skillet in your kitchen. You can even use a pie dish as an alternative. But before you pour over your batter, warm it up on a hot stove. Compared to using your oven, this approach is faster.

HOW CAN YOU STORE THE LEFTOVER CORNBREAD?

Storing leftover cornbread is very easy. All you have to do is carefully wrap your cornbread with cling film. You may keep it for a week in an airtight container for a good and moist texture. You can also store it in the refrigerator for a month, simply be sure it is adequately covered.

THE CONCLUSION: CAN IT BE YOUR FAVORITE CORNBREAD RECIPE?

Surprisingly, cornbread is a ready-to-eat comfort recipe made within 25 minutes! You can enjoy this recipe as a perfect snack whether you are craving anything sweet or spice. This recipe can be served as per your tastebud and mood and can be it baked into muffins and served as a supper.

I hope you enjoyed this recipe. If you did you can choose to follow this and other resource material on my other Social Media Platform, TIKTOK, SOMETHING BETTER TODAY, PINTEREST, and YOUTUBE.

SWEET POTATO CORNBREAD