Sweet Potato Cornbread
Moist, fluffy, and infused with natural sweetness, this Sweet Potato Cornbread is a perfect side dish for any meal.
Equipment
- Oven
- Mixing Bowls
- Whisk
- 9x9 Baking Dish
Ingredients
Dry Ingredients
- 1 1/2 cups cornmeal Finely ground for a smoother texture
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon Optional, for extra warmth
Wet Ingredients
- 1 cup mashed sweet potatoes Roasted and mashed until smooth
- 1/2 cup melted butter or oil Butter adds more flavor, oil keeps it extra moist
- 1/2 cup brown sugar or honey
- 2 large eggs
- 3/4 cup buttermilk Can substitute with milk + 1 tbsp vinegar
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x9 baking dish or cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mix mashed sweet potatoes, melted butter or oil, brown sugar, eggs, and buttermilk.
- Gradually add wet ingredients to dry ingredients, stirring until just combined. Do not overmix.
- Pour batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before slicing and serving.
Notes
For a crispy crust, bake in a preheated cast-iron skillet.
Can be served with honey, butter, or alongside soups and stews.