Description
This Sweet Potato Cornbread is a moist and flavorful twist on classic cornbread, incorporating the natural sweetness and creaminess of mashed sweet potatoes. Perfect as a side dish for holiday dinners or a comforting snack, it combines cornmeal and flour with a touch of sugar and baking powder to create a tender crumb with a slightly sweet and hearty flavor.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 eggs
Instructions
- Preheat and prepare the pan: Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking dish or an 8×8-inch square pan lightly with oil or butter to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until evenly combined. This ensures the leavening and seasonings are well distributed.
- Combine wet ingredients: In a separate bowl, blend the mashed sweet potatoes, milk, vegetable oil, and eggs together until the mixture is smooth and homogenous. This helps create a moist and rich batter.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined, being careful not to overmix, which can make the cornbread tough.
- Pour batter into pan: Transfer the batter to your prepared baking dish, spreading it out evenly to ensure uniform baking.
- Bake the cornbread: Place the baking dish in the oven and bake for 25 to 30 minutes. The cornbread is done when a toothpick inserted into the center comes out clean and the top is lightly golden.
- Cool and serve: Allow the cornbread to cool slightly in the pan for about 10 minutes before slicing and serving. This helps it set and makes it easier to cut.
Notes
- For extra flavor, consider adding 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients.
- Use cooked and mashed sweet potatoes without added sugar or seasoning for best results.
- You can substitute milk with a non-dairy alternative like almond or oat milk to make it dairy-free.
- Ensure not to overmix the batter to maintain a tender crumb.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- This recipe can be doubled and baked in a larger pan, adjusting baking time accordingly.
Nutrition
- Serving Size: 1 slice (about 1/9th of recipe)
- Calories: 210
- Sugar: 6g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
