Description

This Ultimate Sweet Potato Cornbread is a delicious twist on classic cornbread, adding a subtle sweetness and moist texture from mashed sweet potatoes. Perfect for fall baking or any time you want a comforting side dish.

Ingredients

Dry Ingredients:

1 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)

Wet Ingredients:

1 cup mashed cooked sweet potato
2 large eggs
1/2 cup buttermilk
1/4 cup milk
1/4 cup melted butter
1 teaspoon vanilla extract

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Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 375°F. Grease an 8×8-inch baking dish or cast iron skillet.
Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
Combine Wet Ingredients: In another bowl, mix sweet potato, eggs, buttermilk, milk, melted butter, and vanilla.
Combine and Bake: Add wet ingredients to dry, stir until combined. Pour batter into pan and bake for 25–30 minutes.
Cool and Serve: Let cool slightly before slicing and serving warm.

Notes

You can roast or steam the sweet potato ahead of time and mash it smooth.
For added flavor, try folding in 1/2 cup chopped pecans or shredded cheddar cheese.
Leftovers can be stored in an airtight container and reheated gently.