Description
This Ultimate Sweet Potato Cornbread is a moist and flavorful twist on traditional cornbread, combining sweet mashed sweet potatoes with classic cornmeal for a rich, tender texture. Perfect as a side dish or a comforting snack, this recipe offers a delightful balance of sweetness and spice with cinnamon and a touch of sugar, baked to golden perfection.
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 to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, eggs, melted butter, and buttermilk. Stir until the mixture is smooth and well blended.
- Prepare Dry Ingredients: In a separate bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and cinnamon if using. This ensures even distribution of the leavening agents and spices.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined to avoid overmixing, which can make the cornbread tough.
- Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly in the pan before slicing. Serve warm, optionally with butter, honey, or alongside your favorite savory dishes.
Notes
- For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice or vinegar.
- The optional sugar and cinnamon add sweetness and warmth but can be omitted for a less sweet cornbread.
- Make sure not to overmix the batter to keep the cornbread light and fluffy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
