Description
A moist and flavorful sweet potato cornbread that combines the natural sweetness of mashed sweet potatoes with the classic texture of cornbread. Perfect as a side dish or a comforting snack, this recipe yields a tender, slightly sweet bread with a hint of cinnamon, baked to golden perfection.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup buttermilk
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar (optional)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or skillet to prevent the cornbread from sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, eggs, melted butter, and buttermilk. Stir the mixture until it becomes smooth and well blended.
- Prepare Dry Ingredients: In a separate bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar (if using), baking powder, baking soda, and cinnamon (if using) to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture. Stir gently just until everything is combined to avoid overmixing which can result in dense cornbread.
- Bake: Pour the batter into the prepared baking dish, spreading it out evenly. Place it in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and allow it to cool slightly before slicing. Serve warm with butter, honey, or alongside your favorite meal for a comforting treat.
Notes
- For a dairy-free option, substitute buttermilk with a plant-based milk mixed with a tablespoon of vinegar or lemon juice.
- Using fresh mashed sweet potato adds moisture and natural sweetness but canned sweet potato can be used in a pinch.
- The cinnamon is optional but adds a warm, aromatic flavor that complements the sweet potato well.
- To make the cornbread more crumbly and traditional, reduce the sugar or omit it completely.
- Ensure the baking powder and baking soda are fresh for proper rising.
