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

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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.