Sweet Potato Corn Bread

Name: Sweet Potato Corn Bread
Total time: 60 min
Ingredients: 1 cup sweet potato puree; 1 cup milk; ½ cup sour cream; 4 large eggs; ½ cup butter, melted; 2 cups plain yellow cornmeal; 1 cup unbleached all-purpose flour; ¼ cup granulated sugar; ¼ cup brown sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg

The Estate Bakery

Sweet Potato Corn Bread

Print Recipe

The Strategy:

This recipe aggressively forces heavy, wildly decadent ingredients into a deeply earthy yellow cornmeal base. By aggressively cutting thick sweet potato puree, heavy sour cream, and deeply warm spices into the coarse grain, the bread develops a staggeringly dense, wildly robust crumb that remains intensely moist. Baking this heavily loaded batter produces a fiercely crusty, deeply golden artisan loaf that brilliantly balances the bitter, coarse cornmeal with the warm, deeply spiced sweet potato crumb.

Serves: a crowd | Total Time: 60 minutes till it’s ready

Ingredients

For wet ingredients

1 cup sweet potato puree
1 cup milk
½ cup sour cream
4 large eggs
½ cup butter, melted

For flour and cornmeal

2 cups plain yellow cornmeal
1 cup unbleached all-purpose flour

For sugar and seasonings

¼ cup granulated sugar
¼ cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Ingredients arranged: massive mounds of coarse yellow cornmeal, stark white unbleached flour, large bowls of intensely vibrant orange sweet potato puree, thick white sour cream, raw eggs, dark brown sugar, warm spices, and vibrant yellow melted butter surrounding a heavy metal mixing bowl on a floured marble prep board.

Instructions

Preheat the oven to 375°.
Coat the bottom and sides of a 9-inch square (or round) baking pan with vegetable oil spray.
Whisk together the sweet potato, milk, sour cream, and eggs in a large bowl.
Stir in the melted butter.
In a separate bowl, whisk together the cornmeal, flour, sugars, baking powder and soda, salt, cinnamon, and nutmeg.
Pour the wet ingredients into the dry ingredients and mix until combined.
Pour the batter into the pan.
Bake until a tester inserted into the middle comes out clean, about 45 to 50 minutes.
Place pan on a baking rack to cool.
Cut into squares and serve with a drizzle of honey and a dollop of butter.

Thing to Note:

Thing to Note:

Thing to Note:

You can buy canned sweet potato puree in your grocery store. In most cases when you buy pumpkin puree, you’re really getting sweet potato puree! Who knew?! Or you can make your own puree by starting with a sweet potato. Peel it and cut it into chunks. Place the chunks in boiling water and cook until soft, about 15 to 20 minutes. Drain and place into the bowl of a food processor. Pulse until the potato is pureed. One medium sweet potato will yield about a cup of puree.

A cook's bare hands pouring a heavy, thick, orange sweet potato and sour cream batter directly into a coarse mound of yellow cornmeal in a heavy metal mixing bowl on a marble slab. The intensely vibrant orange puree is violently saturating the dry, coarse yellow corn flour.

The full recipe lives in the Vault

Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.

Join the Estate Registry

The Heart of the Table

Dropping a massive, screaming-hot heavy baking pan completely packed with a wildly golden, deeply fragrant sweet potato cornbread directly onto the table instantly commands the entire room. The fierce, deeply spiced smell of hot cinnamon, dark melted butter, and wildly coarse cornmeal forces guests to eagerly reach out, aggressively slicing massive, steaming portions.

8 guests gathered tightly around a laden, sun-drenched rustic dining table, laughing loudly, pulling apart massive, steaming-hot squares of orange sweet potato cornbread directly from a heavy baking pan, drizzling them with thick amber honey while drinking steaming dark coffee from large mugs in a Palm Beach Estate. A massive pan of decadent cornbread anchors the lively coastal afternoon party.

Neighborly Grace

THE PRESENTATION: Do not carefully slice this in the kitchen. Present the massively thick, heavily crusted loaf entirely whole in the screaming-hot baking pan. Provide heavy crocks of intensely soft, deeply salted European butter and rich, wildly thick raw honey for immediate, aggressive pouring right at the table.
THE POUR: The fiercely earthy, deeply spiced notes of the sweet potato and coarse corn demand a wildly robust, highly comforting pairing. A massively dark, fiercely hot pour-over coffee or an incredibly bold, deeply spiced black tea perfectly slices through the rich butter while elegantly highlighting the warm cinnamon.
THE VIBE: Deeply cozy, highly energetic autumnal afternoons. This is the wildly impressive project you execute for a massive, loud coastal chili or stew gathering, served directly from the hot oven to the sun-drenched dining room, demanding an atmosphere of incredibly relaxed, deeply authentic, and fiercely unpretentious indulgence.

Chef’s Recommendations

The Bowl It Belongs To: Slow Cooker Fiery Beef and Black Bean Chili
Cinnamon, Carried into the Sweet: Apple Butter Cake with Cream Cheese Frosting
The Main It Sits Beside: Roasted Pork Tenderloin with Cilantro Vinaigrette
The Glass Alongside: Festive Pomegranate Sparkler

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Sweet Potato Corn Bread

Sweet Potato Corn Bread

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

✨ The Gilded Swaps