Description
This sweet potato cornbread is a delightful twist on traditional cornbread, offering a subtle sweetness and moist texture that pairs well with many dishes, especially those with a Southern flair. Enjoy!
Ingredients
Scale
- 1 cup (240 ml) mashed sweet potato (about 1 large sweet potato)
- 1 1/4 cups (150 g) all-purpose flour
- 3/4 cup (120 g) yellow cornmeal
- 1/4 cup (50 g) sugar
- 1 tablespoon (15 g) baking powder
- 1/2 teaspoon (2.5 g) salt
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) unsalted butter, melted
- Optional: 1/2 teaspoon (2.5 g) cinnamon or nutmeg
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). Grease an 8-inch square baking pan or a cast iron skillet.
- Prepare Sweet Potato: Peel and chop the sweet potato into chunks. Boil in water until tender, then mash until smooth. Measure out 1 cup of mashed sweet potato for the recipe.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, and salt. If you’re using cinnamon or nutmeg, add it to the dry ingredients.
- Combine Wet Ingredients: In another bowl, whisk together the mashed sweet potato, eggs, milk, and melted butter until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
- Bake the Cornbread: Pour the batter into the prepared pan or skillet. Smooth the top with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cornbread cool in the pan for a few minutes, then transfer to a wire rack to cool further. Serve warm.
Notes
you can find more details in the article below.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Cuisine: Amercian
Nutrition
- Serving Size: 8 servings
- Calories: 220 kcal
Keywords: Sweet Potato Cornbread recipe