Description
Sweet potato cornbread combines warm, fluffy texture with a delightful sweetness, creating a comforting dish perfect for any occasion. This easy-to-make recipe features minimal ingredients and pairs beautifully with soups, stews, or enjoyed on its own as a snack. Its golden hue and inviting aroma will bring warmth to your kitchen and smiles to your table.
Ingredients
Scale
- 2 cups sweet potatoes, peeled and cubed
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 cup sugar
- 1/2 tsp salt
- 2 large eggs
- 1 cup milk (or buttermilk)
- 1/4 cup melted butter
Instructions
- Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan.
- Boil sweet potatoes until tender, about 15 minutes, then mash until smooth.
- In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
- Create a well in the dry mixture and add mashed sweet potatoes, eggs, milk, and melted butter. Stir until just combined.
- Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Cool slightly before slicing into squares and serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg