Sweet potato & feta cornbread

The best cornbread you will ever try!

This delicious twist on traditional cornbread will definitely become your newest obsession! I am using browned butter for a rich nutty flavour and sweet potato for an incredibly moist and tender texture. The perfect side dish for any winter soup, stew or even breakfast!

🌱Vegetarian

🍽️ 6-8 portions

Ingredients

• 120g cornmeal 

• 100g castor sugar  

• 1 tsp baking soda 

• 1 tsp baking powder 

• 1 tsp salt

• 120g flour 

• 250g baked sweet potato 

• 2 eggs

• 160g sour cream 

• 100g milk 

• 1 Kerrygold butter stick

• 150g feta 

• Salt

Method

• Start by browning your Kerrygold butter stick by adding it to a pan and bringing it to medium heat. Stir the butter the entire time until it melts completely. Once melted, keep stirring for about 5-8 minutes, until it turns golden brown. It will smell intensely buttery and nutty, at this point remove immediately from the heat so it doesn’t burn.

• In a large bowl, whisk together cornmeal, baking powder, baking soda, and salt.

• In a separate bowl, whisk together the wet ingredients: sweet potato, sour cream, sugar, milk, browned butter, and eggs.

• Add wet ingredients to dry ingredients, and mix until just combined.

• Pour the batter into the prepared baking dish and flatten the top with a spatula. Top with the crumbled feta.

• Bake for 50 minutes until golden on top and a toothpick inserted in the center comes out clean. To prevent the feta from burning cover with some tin foil mid way through the baking process.

• Remove the cornbread from the oven, cool for 10 minutes, and slice into 16 squares. You can serve with some honey butter on top.

FAQS and Tips

• For the baked sweet potato I recommend wrapping them in tin foil and baking them in the oven at 180C for 1h or until they become fork tender

• You can store this cornbread in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge