Description
This Ultimate Sweet Potato Cornbread combines the natural sweetness of mashed sweet potatoes with the classic texture of cornbread. Baked to golden perfection, it’s moist, tender, and slightly sweet with warm cinnamon notes, making it a delicious side dish or snack perfect for any meal.
Ingredients
Wet Ingredients
- 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup buttermilk
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar (optional)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish or skillet to ensure the cornbread doesn’t stick during baking.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, eggs, melted butter, and buttermilk. Stir the mixture until it becomes smooth and uniform.
- Prepare Dry Ingredients: In a separate bowl, whisk together the cornmeal, all-purpose flour, granulated sugar (if using), baking powder, baking soda, and cinnamon (if using). This ensures even distribution of leavening agents and spices.
- Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet ingredients. Stir gently just until combined; do not overmix to avoid tough cornbread.
- Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly before slicing. Serve warm with butter, honey, or as a side to your favorite meals.
Notes
- For a dairy-free version, substitute buttermilk with almond milk mixed with a tablespoon of lemon juice or vinegar.
- Sugar is optional; adjust sweetness to taste depending on your preference or dietary needs.
- If you prefer a spicier flavor, increase the cinnamon or add a pinch of nutmeg.
- Leftover cornbread can be wrapped tightly and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Serve with chili, soups, or as a breakfast treat with honey or jam.
