Sweet Potato Cornbread With Dried Cranberries

Name: Sweet Potato Cornbread With Dried Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large sweet potatoes; 1 ⅓ cups white wheat flour; ⅔ cup cornmeal; ¾ cup brown sugar; 1 ½ teaspoons baking powder; ¾ teaspoon baking soda; ¾ teaspoon salt; ½ teaspoon ground nutmeg; 1 ½ cups well shaken buttermilk; ¾ cup unsalted butter, melted; 3 large eggs; ½ cup dried cranberries, coarsely chopped

Servings: persons

2 large sweet potatoes
1 ⅓ cups white wheat flour
⅔ cup cornmeal
¾ cup brown sugar
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground nutmeg
1 ½ cups well shaken buttermilk
¾ cup unsalted butter, melted
3 large eggs
½ cup dried cranberries, coarsely chopped

1
Preheat oven to 375 degrees.
2
Bake sweet potatoes for 1 to 1 1/2 hours, or until tender.
3
Let cool, peel and mash.
4
Grease and flour two 8 x 4 x 3 inch metal loaf pans, knocking off any excess flour.
5
Preheat oven to 375 degrees.
6
In a large bowl, stir together flour, cornmeal, brown sugar, baking powder, baking soda and salt.
7
Whisk together the buttermilk, melted butter and eggs and add to flour mixture.
8
Stir until just combined.
9
Stir in the chopped cranberries.
10
Divide the batter between the pans, smoothing the tops and let stand for 10 minutes.
11
Bake at 375 until the tops are pale golden, the sides pull slightly away from the pan and a tester inserted in the center of a loaf comes out clean, about 35 minutes.
12
Transfer to a wire rack and cool for 10 minutes.
13
Remove the loaves from the pans and cool completely on the rack.

1404

kcal

Calories

112

Fat

Carbs

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 12 ingredients. The key ingredients include: 2 large sweet potatoes, 1 ⅓ cups white wheat flour, ⅔ cup cornmeal, ¾ cup brown sugar, and more.

Yes, Sweet Potato Cornbread With Dried Cranberries 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!