Sweet Potato Cornbread
This Sweet Potato Cornbread is a delightful twist on traditional cornbread, combining the earthiness of sweet potatoes with the sweetness of cornmeal. It's perfect as a side dish or a snack, and pairs wonderfully with chili, soups, or even on its own with a pat of butter.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 baking dish (8x8 inches or similar)
- 1 oven
Ingredients
- 1 cup mashed sweet potatoes Approximately 1 medium sweet potato.
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- ¼ cup unsalted butter Melted.
- 1 teaspoon vanilla extract Optional.
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the mashed sweet potatoes, milk, eggs, melted butter, and vanilla extract (if using). Whisk until well mixed and smooth.
- In a separate bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients. Stir until just combined—do not overmix; the batter should be slightly lumpy.
- Grease your baking dish with a little butter or cooking spray. Pour the cornbread batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool slightly in the pan before cutting it into squares and serving warm.
Notes
For an added flavor, you can mix in some chopped jalapeños or cheese into the batter before baking.
This cornbread can be stored in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
To make it a bit more indulgent, consider drizzling honey or maple syrup on top before serving!