Description
This Sweet Potato Cornbread is a moist, flavorful twist on traditional cornbread, incorporating mashed sweet potatoes for natural sweetness and a tender crumb. Perfect as a comforting side dish during fall and winter, it’s lightly spiced with cinnamon and nutmeg, making it ideal for holiday meals or pairing with chili and soups.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1 cup mashed cooked sweet potatoes
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Instructions
- Prepare Pan and Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan or a cast iron skillet to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potatoes, eggs, buttermilk, melted unsalted butter, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the cornbread tender.
- Pour Batter into Pan: Pour the batter evenly into the prepared baking pan or skillet, spreading it out smoothly.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden brown.
- Cool and Serve: Remove from the oven and allow the cornbread to cool slightly before slicing. Serve warm for the best flavor and texture.
Notes
- For extra sweetness, add 2 tablespoons of honey to the wet ingredients.
- This cornbread pairs wonderfully with chili, soups, or as a festive holiday side dish.
- You can substitute whole wheat flour for half of the all-purpose flour to create a heartier texture.
