Sweet Potato Cornbread with Collard Confetti Recipe

Name: Sweet Potato Cornbread with Collard Confetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tbs. ( 3/4 stick) unsalted butter, melted, divided; 2 cups stemmed and thinly sliced collard greens; 1/2 cup cooked and mashed sweet potato or yam; 2 large eggs; 1 1/4 cups low-fat buttermilk; 123 cups fine yellow cornmeal; 3/4 cup all-purpose flour; ⅓ cup sugar; 1 Tbs. baking powder; 1 tsp. salt

Servings: persons

1
Preheat to 375F.
2
Coat 11- x 7-inch baking pan with cooking spray.
3
Heat 1 Tbs.
4
butter in medium skillet over low heat.
5
Add collard greens.
6
Season with salt, if desired.
7
Cover pan, and cook 4 minutes, or until tender, stirring occasionally.
8
Transfer to plate to cool.
9
Whisk together mashed sweet potato, eggs, and buttermilk in large bowl.
10
Whisk in remaining 5 Tbs.
11
butter.
12
Fold in collard greens.
13
Whisk together cornmeal, flour, sugar, baking powder, and salt in separate bowl.
14
Fold dry ingredients into wet ingredients.
15
(Do not overmix.)
16
Spread batter in prepared pan.
17
Bake 25 minutes, or until toothpick inserted into center comes out clean.
18
Cool in pan on rack at least 10 minutes.
19
Cut into 12 pieces.
20
Serve warm or at room temperature.

8198

kcal

Calories

258

Fat

1457

Carbs

233

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 Tbs. ( 3/4 stick) unsalted butter, melted, divided, 2 cups stemmed and thinly sliced collard greens, 1/2 cup cooked and mashed sweet potato or yam, 2 large eggs, and more.

Yes, Sweet Potato Cornbread with Collard Confetti falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Cornbread with Collard Confetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions