Description
Delight your taste buds with this moist and flavorful Sweet Potato Cornbread, a perfect side dish for any meal. The combination of sweet potato and cornmeal creates a unique twist on traditional cornbread, making it a favorite for fall gatherings.
Ingredients
For the Cornbread:
- 1 cup mashed cooked sweet potato
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- ¼ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 large eggs
- 1 cup buttermilk
- ¼ cup unsalted butter (melted)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 9-inch square baking pan or cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Prepare Wet Ingredients: In another bowl, whisk the mashed sweet potato, eggs, buttermilk, melted butter, oil, and vanilla until smooth.
- Combine and Bake: Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let it cool for at least 10 minutes before serving.
Notes
- Use canned or freshly mashed sweet potatoes.
- For a spiced twist, add a pinch of nutmeg or ginger.
- This pairs wonderfully with chili or roasted meats.
