Sweet Potato Cornbread
A warm and inviting cornbread filled with the sweetness of mashed sweet potatoes and spices, perfect for any meal or as a comforting treat on its own.
Ingredients
Dry Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1/4 cup Brown sugar Adds sweetness and moisture
- 1 tablespoon Baking powder Leavening agent
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon Warm spice flavor
- 1/2 teaspoon Nutmeg Warm spice flavor
Wet Ingredients
- 1 cup Cooked sweet potatoes, mashed Use fully cooked sweet potatoes
- 1 cup Milk Dairy or non-dairy options work
- 2 Large eggs Can be substituted for a vegan option
- 1/4 cup Melted butter Can use a substitute for a dairy-free option
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Grease an 8x8-inch baking pan with butter or cooking spray.
Mixing Ingredients
- In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine the mashed sweet potatoes, milk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry mixture and gently stir until just combined, being careful not to overmix.
Baking
- Transfer the batter into the greased baking pan and spread evenly.
- Bake in the preheated oven for about 25-30 minutes, or until edges are lightly browned and a toothpick inserted in the center comes out clean.
Cooling and Serving
- Let the cornbread cool in the pan for about 10 minutes before transferring it to a wire rack.
- Once slightly cooled, slice the Sweet Potato Cornbread and serve, optionally slathering with butter.
Notes
For an extra punch of flavor, consider adding chopped pecans or walnuts. Store leftovers in an airtight container at room temperature for a couple of days.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 2gSugar: 5g
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