Description
This Sweet Potato Cornbread is a delightful twist on classic cornbread, adding the natural sweetness and moistness of sweet potatoes. Perfect for fall baking or as a comforting side any time of the year.
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish or cast-iron skillet.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, combine the sweet potato, eggs, buttermilk, melted butter, and vanilla extract.
- Combine wet and dry: Stir the wet ingredients into the dry ingredients until just combined—do not overmix.
- Bake: Pour the batter into the prepared dish and bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool slightly before slicing and serving.
Notes
- Canned sweet potato puree can be used for convenience.
- Enjoy warm with butter and honey, or as a side to chili or soup.
- To make muffins, bake at 375°F for 15–18 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
