Description
This Sweet Potato Cornbread recipe combines the warmth of sweet potatoes with the comforting texture of cornbread for a delightful twist on a classic. Perfect for fall baking or as a holiday side dish, this moist and flavorful cornbread is a crowd-pleaser.
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
- Preheat the oven: Preheat the oven to 375°F and grease a 9-inch square baking pan or cast iron skillet.
- Prepare the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix the wet ingredients: In another bowl, combine the mashed sweet potatoes, eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Combine the mixtures: Add the wet ingredients to the dry ingredients and stir until just combined.
- Bake: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Serve: Allow to cool slightly before slicing and serving warm.
Notes
- For extra sweetness, add 2 tablespoons of honey to the wet ingredients.
- This cornbread pairs well with chili, soups, or as a holiday side dish.
- You can substitute whole wheat flour for half of the all-purpose flour for a heartier texture.
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 12 g
- Sodium: 260 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
