Sweet Potato Cornbread with Sour Cream
Steamed sweet potato puree folded into a cornmeal, sour cream, and butter batter and baked until golden.
Equipment
- Steamer basket
- Food processor
- 9x13-inch baking pan
- Two mixing bowls
- Whisk
Ingredients
Main Ingredients
- 2 medium sweet potatoes red garnet, peeled and chopped
- 2 cup fine yellow cornmeal
- 1 cup all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 cup milk
- ½ cup sour cream
- 4 large eggs
- ½ cup unsalted butter melted
Instructions
Cooking
- Steam. Steam the sweet potatoes in a covered basket over boiling water for 10 to 15 minutes until fork tender.
- Puree. Process until smooth and measure 1 cup.
- Prep. Heat the oven to 375 degrees F and spray a 9x13 inch pan.
- Mix. Whisk the dry ingredients in one bowl and the puree, sugars, milk, sour cream, eggs, and butter in another, then combine just until moistened.
- Bake. Bake 30 to 35 minutes until a toothpick comes out clean and let cool 10 minutes before cutting.
Notes
Substitutions: Use plain canned sweet potato puree if you are short on time.
Tips: Steam instead of boil, measure the puree, and do not overmix.
Storage: Room temperature for 2 days, refrigerate up to 4 days, or freeze up to 3 months.