Hi there– It’s finally happened! We are into soup weather around here. Chilly mornings, snuggly sweaters and bubbling pots of soup. And to go with that bowl of soup– there’s cornbread!!
This hearty cornbread is laced with sweet potato, pumpkin pie spice. It smells wonderful coming out of the oven. Top it with honey or a drizzle of maple syrup–or like here with a splash of sour cream & berry jam.
SWEET POTATO CORNBREAD
1 medium sweet potato
1 cup yellow cornmeal
1 cup flour
1/2 cup sugar
1 tab. baking powder
1 tsp. salt
1 tsp. pumpkin pie spice (or cinnamon)
2 eggs
3/4 cup milk
1/2 cup sour cream
3 tab. canola oil
Poke it with a fork and then cook the sweet potato (12 minutes in the microwave– or about an hour in a 400 degree oven) until it is tender. Peel the sweet potato and mash it with a pastry blender or a fork until it’s creamy. Set aside.
In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, salt and pumpkin pie spice. Then mix in the eggs, milk, sour cream and oil. Finally fold in the sweet potato until it’s all blended.
Spoon the cornbread mixture into a 9″ or 10″ baking dish and put it into a 425 degree oven for 20 to 25 minutes until it is golden and firm to the touch. Set it on the table with a pot of soup– perfect!
The Thankful Heart 
Great recipe !
Thanks Megala– your Nutella cake looks great!! xox
Thanks, and thanks for passing by !
This looks delicious! You always have the most amazing recipes 💐
Hey Lisa– thanks thanks! Your Art and Medicine post was beautiful– so unique and simple, but so descriptive. Happy Thanksgiving!! xox
Yummy, Rhonda. I love soup season and will have to make this to accompany my leftover turkey soup!❤️🌈
Turkey soup!! sounds great Mary– what kind of recipe do you use?? We’ll have kids here all weekend and soup would be a great way to make the leftover turkey feed us all! Happy Thanksgivng!! xo
I just throw it together, chopped onion, celery and carrots and cook until carmelized. Then add broth, chopped turkey and whatever veggies you have. You could add potatoes or rice…both are good. For spices add salt and pepper and poultry seasoning.Happy Thanksgiving, Rhonda to you and your beautiful family! I’m grateful for your blog and blogging friendship!💗💗💗🙏
Sounds perfect Mary–thanks. I hope we have some of my sister’s leftover rolls to go with it! Enjoy your time with your boys both home!! xo
Thank you, Rhonda! It was wonderful having our family together!💕
Hi Rhonda – neat variation, it adds sweetness naturally! And pumpkin pie spice, too?? Yum! -Kat
Hey Kat– thanks- Larry loves cornbread– the leftovers are breakfast. xox
Yum! My husband will definitely love this recipe. I’m saving this to make it during the coming weekend 🙂
-Shamira
Hope you like it Shamira!! xo
Great match for soups! Definitely will try.
Hi Dimples!! Oh, hope you like it!! xox
Awwww, perfect recipe! I am going to try it during the weekend! 🙂 We have full house of sweet potatoes as our little monkey loves it 🙂 Take care, my dear friend ❤
Hey Vero! Hope you like it! We eat a lot a sweet potatoes– versatile and yummy! hugs to all there!
Hello Rhonda! I will let you know. However, I am sure it is going to be great 🙂
Yum, yum, yum! I love the combination of sweet potato and cornbread!!! 🙂
Many blessings to you Rhonda, and have a VERY happy thanksgiving my friend. Hugs xo
Hugs back to you Debbie!!
Yay for soup weather!!! We make cornbread about once every other week. This would be an easy variation to try out. Thanks friend!!