Description
This Sweet Potato Cornbread is a moist, flavorful twist on classic cornbread, infused with mashed sweet potatoes and warm spices. Perfect as a side dish or a comforting snack, it combines the natural sweetness of sweet potatoes with the hearty texture of cornmeal and a hint of cinnamon and nutmeg.
Ingredients
Scale
Vegetables
- 2 cups sweet potatoes, peeled and cubed
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
Wet Ingredients
- 1/2 cup butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish or a cast-iron skillet to prevent sticking.
- Cook Sweet Potatoes: Boil the peeled and cubed sweet potatoes in water for 10-15 minutes until tender. Drain and mash them until smooth, then set aside to cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly incorporate all the dry ingredients.
- Combine Wet Ingredients: In another bowl, combine the melted butter and granulated sugar. Beat the eggs in one at a time, ensuring they incorporate fully. Then stir in the buttermilk, vanilla extract, and the mashed sweet potatoes until well mixed.
- Combine Mixtures: Gradually add the wet ingredient mixture into the dry ingredients, stirring gently just until combined. Be careful not to overmix to keep the cornbread tender.
- Bake: Pour the batter into the prepared baking dish or skillet. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool in the pan before slicing. Serve warm with additional butter or honey if desired.
Notes
- Ensure sweet potatoes are cooled slightly before mixing to avoid cooking the eggs prematurely.
- Do not overmix the batter to maintain a light, tender crumb.
- You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar if needed.
- For a dairy-free version, use plant-based milk and vegan butter substitutes.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
