Description
Sweet potato cornbread is a moist, flavorful twist on classic cornbread, blending sweet potatoes and cornmeal for a rich, comforting taste.
Ingredients
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup packed light or dark brown sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 2 cups whole buttermilk
- 1 cup cooked and mashed sweet potato
- 6 tablespoons unsalted butter, melted
Instructions
1. Preheat oven to 375°F (190°C) and grease a baking pan.
2. In a large bowl, mix cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk eggs, sweet potatoes, melted butter, buttermilk, and vanilla.
4. Combine wet and dry ingredients, stirring until just mixed.
5. Pour batter into the prepared pan and bake for 25-30 minutes or until golden brown.
6. Let cool slightly before serving.
Notes
For extra moisture, add a tablespoon of honey.
Serve warm with butter or maple syrup.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southern