This year I wanted to take a classic holiday dinner staple and give it some new life. Revamping something old to make it new again… well, that’s kinda our thing here at Vinted, right!
For as long as I can remember, cornbread has always been included in our holiday meals. My mom makes great cornbread - everyone in our family says so - but that trait didn’t really pass down to me. Mostly because I think cornbread is… well, kinda gross. It’s not my favorite thing, but so many people love it, I wanted to try something that even a cornbread hater (that’s me, y’all) would love. I think I nailed it with this recipe! You still get a taste of that savory traditional cornbread, but there’s a hint of something else. Something more exciting. Tickling your taste buds with every bite, with a familiarly sweet finish! That special something is another holiday favorite - sweet potato!
Now when I tell you that this recipe is the perfect balance of sweet and savory, I’m pretty serious about that statement. I tried 3 other recipes and this one is by far the best. You don’t have to take my word for it though, this recipe only takes an hour to make (most of that is baking time), and with such a short ingredient list - it’s pretty inexpensive to make!
So here’s a Thanksgiving dish that’s easy, quick, and delicious - but fun and unique, too.
Here’s what you’ll need:
1 cup all purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
½ cup sugar
¼ to ½ teaspoon of ginger (optional, or more if you like!)
1 can sweet potato puree
3 ounces of milk (or 6 tablespoons)
3 tablespoons vegetable oil
I used a full fat milk, canned sweet potato puree, and regular sugar for this recipe. But you can totally mix it up! You could try milks with less fat or substitute the sugar for honey, if you’re more comfortable with fiddling with your dry ingredient measurements to compensate for the honey! Also I’m pretty sure this would be even better with fresh sweet potato - you’ll use about 3 sweet potatoes instead of the puree. Just peel them, bake them up, and mash them smooth. My substitution game is not that strong (kitchen disasters happen), so I chose to stick to the recipe.
Preheat your oven to 375. You’ll mix all of your dry ingredients (flour, cornmeal, baking powder, salt, sugar, and ginger) into one bowl. Don’t stick your finger in there to taste it yet. It’s still gross #guilty.
Now mix all the wet ingredients (sweet potato, eggs, milk, oil) into another bowl. Yes it looks like baby food… but this is a process girls. You gotta let your little gross little caterpillar become a beautiful butterfly…by sticking it into a scalding hot oven. Moving on! [making a mess is optional]
Mix the dry and wet ingredients together but don’t over mix it! Cornbread mix isn’t smooth, so don’t get obsessed with those lumps, they’re supposed to be there! Grease your baking dish (I used butter) and pour your caterpillar cornbread baby into it’s baking dish cocoon. Ok, I’m going overboard with metaphors. The struggle! Just pour your cornbread mix into a baking dish or tin. Then pop it into oven.
Bake for 45-60 minutes at 375. Depending on your location & oven, cooking times can change so you’ll know it’s ready when you can stick a toothpick in the center and it comes out clean.
Here’s a stunna tip my mom taught me: lightly make a line down the center of the mix (with a spatula) right before you pop it in the oven, that will guide where the bread breaks as it’s baking. That’s what I did here to get the break down the center, and I forgot to take a picture of it. But, voila! #momswag
This sweet potato cornbread tastes great served hot/warm, with a bit of butter on top and a drizzle of honey! I also had it the next morning for breakfast with my coffee. When you add the honey and butter on top it instantly becomes next level. Take my word and don’t skip that deliciousness. #Cornbreadturnup
Girls, please give this recipe a try this Thanksgiving and holiday season. If you do, share your pictures with us down in the comments! I want to see what you changed, or improved upon too! But most of all, let me know if you loved it!
Your resident Crazy Cat Lady (that now also bakes things, apparently),
Recipe adapted from The Sweet Potato Queens’ Big-Ass Cookbook