Description
This Sweet Potato Cornbread recipe offers a moist and flavorful twist on classic cornbread by incorporating mashed sweet potatoes. Perfectly golden and slightly sweet, it balances the heartiness of cornmeal with the natural sweetness and creaminess of sweet potatoes, making it a delicious side for any meal or a comforting snack.
Ingredients
Scale
Sweet Potato Mixture
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup whole milk (or non-dairy alternative)
- 2 large eggs
- 1/4 cup melted butter (or coconut oil)
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and grease a baking dish to prevent sticking and ensure even baking.
- Prepare Sweet Potatoes: Boil medium sweet potatoes until tender, then peel and mash them until smooth to create a creamy base.
- Mix Dry Ingredients: In a large bowl, combine cornmeal, all-purpose flour, baking powder, and salt, mixing well to evenly distribute the leavening.
- Combine Wet Ingredients: In a separate bowl, whisk together the mashed sweet potatoes, whole milk, melted butter, and eggs until the mixture is smooth and well incorporated.
- Combine Wet and Dry: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined; avoid overmixing to keep the bread tender.
- Bake: Pour the batter into the prepared baking dish and bake in the preheated oven for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Notes
- Use non-dairy milk such as almond or oat milk to make the recipe dairy-free.
- Substitute coconut oil for butter to add a subtle tropical flavor and make it vegan-friendly.
- Do not overmix the batter as it can lead to dense cornbread.
- Serve warm with butter or honey for extra richness.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
