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Sweet Potato Cornbread


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  • Author: Lina Judi
  • Total Time: 40 minutes

Description

 

Sweet Potato Cornbread is a delightful twist on traditional cornbread, adding a touch of sweetness and moistness from the sweet potatoes. This cornbread is perfect as a side dish for any meal, especially during the fall and winter seasons. Enjoy it with a bit of honey butter for an extra special treat!


Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Instructions

  • Preheat Oven:
    Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or cast iron skillet.
  • Prepare Dry Ingredients:
    In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg.
  • Prepare Wet Ingredients:
    In a medium bowl, combine the mashed sweet potato, eggs, buttermilk, melted butter, and vanilla extract. Mix until smooth and well combined.
  • Combine Mixtures:
    Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
  • Bake:
    Pour the batter into the prepared baking dish or skillet and smooth the top with a spatula.
    Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  • Cool and Serve:
    Allow the cornbread to cool in the pan for about 10 minutes before slicing and serving.

Notes

This cornbread pairs beautifully with a touch of honey butter or can be served alongside your favorite hearty dishes. It’s a comforting addition to any fall or winter meal.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes