Description
This Moist & Fluffy Sweet Potato Cornbread combines the natural sweetness of roasted sweet potatoes with the hearty texture of cornmeal and all-purpose flour. Perfectly spiced with cinnamon and lightly sweetened with brown sugar, this cornbread is tender and flavorful, ideal as a side dish or a comforting snack. Quick to prepare and baked to a golden perfection, it pairs wonderfully with butter or honey for an extra touch of indulgence.
Ingredients
Scale
Sweet Potato Mixture
- 1 cup mashed sweet potatoes
- 1/3 cup brown sugar
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup melted butter
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Prepare Sweet Potatoes: Roast or boil sweet potatoes until soft. Allow them to cool, then peel and mash until smooth to achieve the perfect texture for the batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, salt, and cinnamon to ensure even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, blend the mashed sweet potatoes, brown sugar, eggs, buttermilk, and melted butter until the mixture is smooth and homogeneous.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined, taking care not to overmix to keep the cornbread light and fluffy.
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a baking dish or cast iron skillet to prevent sticking and promote even browning.
- Pour Batter: Pour the batter evenly into the prepared dish. Smooth the top with a spatula for an even bake.
- Bake: Bake for 25–30 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the cornbread to cool for 10 minutes before slicing. Serve warm, topped with butter or honey if desired for extra flavor.
Notes
- Roasting sweet potatoes enhances their natural sweetness and flavor compared to boiling.
- Do not overmix the batter to avoid a dense texture.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if buttermilk is unavailable.
- Use a cast iron skillet if available for a crispier edge, but any greased baking dish works well.
- Check for doneness at 25 minutes; oven temperatures may vary.
- This cornbread is best served warm but can be stored in an airtight container for up to 3 days.
