Description
This Sweet Potato Cornbread is a delightful twist on traditional cornbread, adding the natural sweetness and nutrients of sweet potatoes to a classic recipe. Perfect for pairing with savory dishes or enjoying on its own!
Ingredients
Scale
Dry Ingredients:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar (packed)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Wet Ingredients:
- 1 cup mashed cooked sweet potato (about 1 medium)
- 2 large eggs
- 3/4 cup milk (dairy or non-dairy)
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C) and lightly grease an 8×8-inch baking dish or cast iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, whisk together mashed sweet potato, eggs, milk, melted butter, and vanilla extract until smooth.
- Combine and Bake: Pour the wet ingredients into the dry and stir just until combined—do not overmix. Transfer the batter to the prepared baking dish and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Serve: Let cool slightly before slicing and serving.
Notes
- This cornbread pairs well with chili, stews, or as a holiday side.
- For extra texture, fold in 1/2 cup of corn kernels or chopped pecans before baking.
- Leftovers can be reheated or enjoyed cold with butter or honey.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern-Inspired
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 9g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
