Sweet Potato Cornbread is a delightful twist on traditional cornbread, adding a touch of sweetness and moistness from the sweet potatoes. This cornbread is perfect as a side dish for any meal, especially during the fall and winter seasons. Enjoy it with a bit of honey butter for an extra special treat!

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup mashed cooked sweet potato (about 1 medium sweet potato)
2 large eggs
1 cup buttermilk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract

Instructions

Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or cast iron skillet.
Prepare Dry Ingredients:
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg.
Prepare Wet Ingredients:
- In a medium bowl, combine the mashed sweet potato, eggs, buttermilk, melted butter, and vanilla extract. Mix until smooth and well combined.
Combine Mixtures:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Bake:
- Pour the batter into the prepared baking dish or skillet and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Cool and Serve:
- Allow the cornbread to cool in the pan for about 10 minutes before slicing and serving.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Serving Size: 9 servings

Notes

For a touch of extra sweetness, serve with honey butter.
This cornbread pairs wonderfully with chili or soups.

Conclusion

Sweet Potato Cornbread offers a unique and delicious variation on traditional cornbread, bringing the sweetness of sweet potatoes and the warmth of fall spices to your table. It’s a comforting and tasty side that’s sure to become a favorite!