This candy potato cornbread is totally, completely scrumptious! It’s moist and full of taste, with a contact of sweetness and tangy buttermilk. You’ll need to pair this cornbread with all of your favourite soups, stews, saucy gravy dishes, and extra. I’ll wager on it!
If cornbread is your love language, strive my cornbread casserole and these cornbread pancakes, too!
I’m all a few buttery slice of cornbread drizzled with honey. I’ve a traditional cornbread recipe that I prepare dinner in a skillet, which I like. And in terms of facet dishes, it’s exhausting to not beat fluffy cornbread to take in soups, stews, and leftover gravy from smothered pork chops. Thus, it’s protected to say that I’m OBSESSED with as we speak’s candy potato cornbread!
This Candy Potato Cornbread Recipe Is…
- Full of candy potato (ya-ha!). Candy potato provides a lot richness and loopy ranges of taste to cornbread. I’m a HUGE candy potato fan in every part from shepherd’s pie to stuffing, and I like that I may incorporate it into one in all my favourite sides on this recipe.
- Extremely-moist and SO flavorful. On prime of the moisture from the candy potatoes, this cornbread is tremendous tender from bitter cream and buttermilk. No dry, crumbly cornbread, right here. It’s severely too good!
- Southern-style fluffiness. I can’t recover from how delicate and fluffy this candy potato cornbread is. It’s Southern-style, so it’s sweeter and nearly cake-like.
What You’ll Must Make This Recipe
- Candy Potatoes – I like to make use of orange candy potatoes such as you’d use for candied yams. You’ll discover widespread varieties like Beauregard, jewel, and garnet candy potatoes (referred to as purple yams) in most US grocery shops. You need to use whichever type you have got entry to.
- Butter – As a result of cornbread wants butter, pals. Salted or unsalted butter doesn’t matter, melted.
- Cornmeal – I take advantage of yellow cornmeal. The one actual distinction between yellow and white cornmeal is the colour, although, so be at liberty to substitute white cornmeal if that’s what you have got. You need to use effective or coarse-ground cornmeal relying on the feel you like.
- Dry Components – These are your all-purpose flour, sugar (or mild brown sugar), baking powder, and salt.
- Eggs – I prefer to convey the eggs to room temperature.
- Bitter Cream – Plain Greek yogurt is an efficient substitute.
- Buttermilk – In the event you don’t have buttermilk within the fridge, make a do-it-yourself buttermilk substitute from 1 tablespoon of white vinegar or lemon juice combined with 1 scant cup of milk. Relaxation the combination for five minutes, then stir, and it’s prepared to make use of!
- Shredded Cheese – I like mixing in my favourite Sargento Mexican cheese mix, however you should use shredded cheddar, Monterey Jack, and even give this cornbread a spicy kick with Pepper Jack cheese.
Spice It Up!
Add a pinch of nutmeg or cinnamon to your candy potato cornbread. The trace of heat spice offers it some cozy candy potato casserole vibes.
Katerina’s Recipe Ideas, Variations, and FAQs
- Can I take advantage of canned candy potato purée? Sure! I’ll at all times advocate cooked and mashed candy potato first, however canned candy potato purée additionally works on this cornbread recipe.
- For crispier edges, bake this candy potato cornbread in a cast-iron skillet. Be sure that to grease it properly first.
- Test expiration dates. The more energizing the components, the higher your cornbread might be. Test the dates in your baking powder, cornmeal, and so forth. Now is just not the time to scrounge forgotten items from the again of the fridge and pantry.
- How you can know when it’s executed: I at all times depend on the toothpick take a look at to find out when my baked items are executed. Stick a toothpick into the middle of the cornbread. If it comes out clear, it’s executed. If not, and the highest of the bread is already a baked golden brown, loosely cowl the pan with foil whereas it finishes baking.
Pin this now to search out it later
-
Prep your instruments. Preheat your oven to 400ºF. Oil a 9×13 glass baking dish with PAM and put aside.
-
Prepare dinner the candy potatoes. Place the potatoes in a big pot and canopy with water by about 2 inches. Deliver to a boil over excessive warmth, then prepare dinner till tender, about 10 minutes. Drain and put aside.
-
Combine dry components. Whereas the potatoes are cooking, mix the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Whisk and put aside.
-
Mash the potatoes. Place the cooked candy potatoes in a big bowl. Add the two tablespoons of unsalted butter and mash till you have got a mashed potato consistency. Let the potatoes cool for about 5 minutes (this fashion, they aren’t too scorching if you add the opposite components).
-
Add moist components. As soon as the potatoes have cooled, add the eggs, bitter cream, and milk. Stir properly to mix.
-
Add dry components. Add the dry components to the mashed potato combination and stir till no dry bits of batter are seen.
-
Combine in cheese. Add the cheese and blend it in till simply mixed.
-
Bake. Spoon the batter into your ready baking dish. Bake for 25-Half-hour, till the cornbread has puffed, is golden, and barely cracked. Insert a toothpick into the center of the bread to ensure it comes out clear. If it doesn’t and the bread is already golden, loosely cowl it with aluminum foil and bake for one more 5 minutes till the cornbread is completed baking.
-
End and serve. Take away the candy potato cornbread from the oven and let it relaxation for 10-Quarter-hour earlier than slicing and serving.
Energy: 253kcal | Carbohydrates: 36g | Protein: 7g | Fats: 9g | Saturated Fats: 4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.1g | Ldl cholesterol: 48mg | Sodium: 399mg | Potassium: 355mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5606IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 2mg
Dietary data is an estimate and offered as courtesy. Values could fluctuate in keeping with the components and instruments used. Please use your most popular dietary calculator for extra detailed data.
How To Make Candy Potato Cornbread, Step-By-Step
I desire to bake cornbread in a glass or ceramic baking dish. Steel pans are inclined to brown the underside of the bread extra rapidly. Be sure that to grease the dish properly with cooking spray or butter, and let’s get began:
- Prepare dinner the potatoes. Peel and cube the potatoes into even-sized cubes to hurry up the cooking time. Then, boil the potatoes over excessive warmth for about 10 minutes, till they’re fork-tender. You would additionally roast the candy potatoes within the oven or prepare dinner them within the microwave. Set the drained potatoes apart afterward.
- Combine the dry components. In the meantime, whisk the cornmeal with flour, sugar, baking powder, and salt in a bowl.
- Mash the potatoes. Now, add the potatoes to a big bowl and add butter. Mash till they’ve the identical consistency as mashed candy potatoes. It’s necessary to mash potatoes whereas they’re scorching; in any other case, they’ll prove gluey or gummy as an alternative of fluffy.
- Add the moist components. Cool the mashed potatoes for a couple of minutes earlier than stirring within the eggs, bitter cream, and buttermilk.
- Mix. Lastly, stir the dry components into the mashed candy potato combination, and fold within the cheese.
- Bake. Switch the batter to your greased baking dish (I take advantage of a 9×13-inch), and bake the cornbread at 400ºF for 25-Half-hour till it’s puffed and golden. A number of cracks on prime are a superb factor!
Storage and Freezing
- Hold it hermetic. Retailer this candy potato cornbread coated hermetic at room temperature for as much as 2 days, or refrigerate it for as much as every week.
- Freeze. You may freeze cornbread for as much as 3 months and thaw it at room temperature if you’re able to serve.
