Sweet Potato Cornbread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist sweet potato cornbread spiced with pumpkin pie spice and brown sugar, enriched with buttermilk and sweet potato puree. A fall-inspired side perfect for Thanksgiving or Christmas.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cup yellow cornmeal*
- 1 cup all purpose flour
- 1/3 cup packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon pumpkin pie spice (optional but recommended, omit if desire or add 1+ teaspoons to boost this flavor as desired)
- 1 1/2 cups cooked (peeled, mashed sweet potatoes**)
- 1 1/2 cups buttermilk***
- 3 large eggs
- 1/2 cup unsalted butter (plus 1 to 2 tablespoons more to grease the skillet, plus optionally more for serving)
- Honey (optional for serving)
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 30m
- Sodium
- 545mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 393mg
- Calcium
- 96mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 545MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.