Yam Cornbread

Today I learned something new. Yams and sweet potatoes are not the same thing! That’s right, those orange potatoes that always make an appearance at the Thanksgiving table? They might be yams or they might be sweet potatoes. Honestly, I’m not even sure what I used, but we’re calling it yams for all intent and purposes.

Yam cornbread might just be the perfect compliment to your Thanksgiving or fall dinner. The yam cornbread is fluffy, a little bit sweet, and tastes delicious with some butter and cinnamon on top!

Do you have rolls at your Thanksgiving? We always serve the classic Pillsbury Crescent rolls. They always turn out perfect and with all the other homemade dishes we make, sometimes there’s just not enough time for everything! This cornbread is definitely different than rolls, I’d categorize it as more of a bread. The cornmeal gives it that classic cornbread texture and the cinnamon adds a slight bit of sweetness.

Once I made cornbread using creamed corn, I swore I’d never make it any other way. The creamed corn adds vegetables (well, sort of) and helps everything stay moist. But there’s only one problem with that…I don’t always have creamed corn in my pantry. And I never know what to do with the leftover creamed corn I don’t use. To my surprise, I found a cornbread recipe I love that doesn’t involve creamed corn! Usually, I add regular corn to my cornbread, but for this recipe I thought that would just be a strange combo with the yams. So no corn here, just cornmeal.