Description
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
Scale
- 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.
Notes
This cornbread pairs beautifully with a touch of honey butter or can be served alongside your favorite hearty dishes. It’s a comforting addition to any fall or winter meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes