Description
This Ultimate Sweet Potato Cornbread is a moist and flavorful twist on traditional cornbread, featuring mashed sweet potatoes for added natural sweetness and a tender crumb. Perfect as a side dish or a comforting snack, this recipe combines the heartiness of cornmeal with the rich texture of sweet potatoes and a hint of warm cinnamon.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup buttermilk
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar (optional)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish or skillet thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, eggs, melted butter, and buttermilk. Stir the mixture until it is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar (if using), baking powder, baking soda, and cinnamon (if using) to ensure an even mix of leavening agents and spices.
- Blend Mixtures: Gradually fold the dry ingredients into the wet ingredients. Stir gently just until combined to maintain a tender texture without overmixing.
- Bake the Batter: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the cornbread to cool slightly in the baking dish before slicing into 9 or 9 pieces. Serve warm, ideally with butter or honey, or as a delicious accompaniment to your favorite meals.
Notes
- Sweet potato adds natural sweetness and moisture, but you can adjust sugar according to your preference.
- Using buttermilk helps keep the cornbread tender and adds a slight tang.
- Do not overmix the batter to avoid a dense texture; stir until ingredients are just combined.
- You can substitute all-purpose flour with gluten-free flour to make the recipe gluten free.
- Fold in optional ingredients like cinnamon for extra warming flavor.
- This cornbread is best enjoyed warm but can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
