Description
This Sweet Potato Cornbread recipe offers a moist, flavorful twist on classic cornbread by incorporating mashed sweet potatoes and warm spices. Perfectly golden on the outside with a tender crumb, it’s an ideal side for fall meals or any time you crave a comforting, slightly sweet bread.
Ingredients
Scale
Sweet Potato Mixture
- 2 cups sweet potatoes, peeled and cubed
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a cast-iron skillet to prepare for baking.
- Cook Sweet Potatoes: Boil the peeled and cubed sweet potatoes in water for 10-15 minutes until tender. Drain well and mash until smooth. Set aside to cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the melted butter and granulated sugar. Add the eggs one at a time, beating well after each addition. Stir in the buttermilk, vanilla extract, and the mashed sweet potatoes until thoroughly incorporated.
- Combine Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring gently just until combined. Avoid overmixing to ensure a tender cornbread texture.
- Bake: Pour the batter evenly into the prepared baking dish or cast-iron skillet. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool in the pan before slicing. Serve warm, optionally with butter or honey for added sweetness.
Notes
- Be careful not to overmix the batter to avoid tough cornbread.
- You can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar if needed.
- For a vegan version, substitute eggs with flax eggs and use plant-based butter and milk alternatives.
- This cornbread pairs well with chili, soups, or as a side to BBQ dishes.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
