Why You’ll Love This Sweet Potato Cornbread
- Easy to Make: Simple ingredients and one bowl make this recipe a breeze.
- Nutritious and Delicious: Sweet potatoes add natural sweetness and a boost of nutrients.
- Versatile: Works as a savory side or a slightly sweet treat.
Tools You’ll Need
- Spatula
- Mixing bowls
- Whisk or spoon
- 8×8-inch baking pan or cast-iron skillet
Sweet Potato Cornbread
- Total Time: 40 minutes
Description
Sweet, moist, and full of comforting flavors, Sweet Potato Cornbread is a delightful twist on the classic southern favorite. The natural sweetness of mashed sweet potatoes pairs beautifully with the cornbread’s rustic texture, creating a dish that’s perfect as a side for hearty stews, chili, or as a standalone snack. This recipe is quick to make and sure to impress!
Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and mashed)
- 1 cup cornmeal
- 1 cup all-purpose flour
- â…“ cup brown sugar (optional for added sweetness)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 2 large eggs
- 1 cup milk (or buttermilk for extra tang)
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or a cast-iron skillet and set aside.
Step 2: Prepare the Dry Ingredients
2. In a large mixing bowl, whisk together the cornmeal, flour, brown sugar (if using), baking powder, baking soda, salt, and cinnamon (if using).
Step 3: Mix the Wet Ingredients
3. In a separate bowl, combine the mashed sweet potatoes, eggs, milk, melted butter, and vanilla extract. Whisk until smooth.
Step 4: Combine and Mix
4. Gradually add the wet ingredients to the dry ingredients. Stir until just combined; do not overmix.
Step 5: Bake the Cornbread
5. Pour the batter into the prepared pan or skillet, spreading it evenly.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
7. Allow the cornbread to cool slightly before slicing. Serve warm with butter, honey, or your favorite topping.
Notes
- Cook Sweet Potatoes Ahead: Roast or steam your sweet potatoes earlier to save time.
- Don’t Overmix: Overmixing can make the cornbread dense. Stir just until the ingredients are combined.
- Customize It: Add a handful of chopped pecans or a sprinkle of nutmeg for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: American
Storage Instructions
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw and warm before serving.
Frequently Asked Questions (FAQ)
Q1: Can I make this gluten-free?
A: Yes! Replace the all-purpose flour with a gluten-free flour blend for great results.
Q2: Can I use canned sweet potatoes?
A: Absolutely! Just make sure to drain and mash them well before using.
Q3: What can I use instead of brown sugar?
A: You can substitute with maple syrup, honey, or leave it out for a less sweet cornbread.
Conclusion: Sweet Potato Cornbread Perfection
This Sweet Potato Cornbread is a comforting, flavorful dish that’s easy to make and sure to be a crowd-pleaser. Whether served as a side or enjoyed on its own, it’s a recipe you’ll want to keep in your rotation.
Did you make this recipe? Let us know how it turned out, and don’t forget to share your photos!
Nutritional Information (per serving)
- Calories: 210
- Protein: 4g
- Carbohydrates: 32g
- Fat: 7g
Enjoy every bite of this sweet, moist, and delicious cornbread!
