Description
This Moist & Fluffy Sweet Potato Cornbread is a deliciously tender and slightly sweet treat, made with wholesome ingredients like mashed sweet potatoes and cornmeal. Perfect as a side dish or a snack, this cornbread combines the natural sweetness of sweet potatoes with warm spices and a moist texture that will keep you coming back for more.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1 cup mashed sweet potatoes (roasted or boiled, peeled and mashed)
- 2 large eggs
- 1/3 cup brown sugar
- 1 cup buttermilk
- 1/4 cup melted butter
Instructions
- Prepare Sweet Potatoes: Roast or boil sweet potatoes until they are soft and easily pierced with a fork. Let them cool, peel off the skin, and mash them thoroughly until smooth.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and cinnamon until well combined and aerated.
- Combine Wet Ingredients: In a separate bowl, combine the mashed sweet potatoes, brown sugar, eggs, buttermilk, and melted butter. Mix them until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Stir gently using a spoon or spatula until just combined. Be careful not to overmix to maintain a light texture.
- Preheat Oven and Prepare Bakeware: Preheat your oven to 375°F (190°C). Grease a baking dish or cast iron skillet generously to prevent sticking.
- Pour Batter into Dish: Pour the cornbread batter evenly into the prepared dish or skillet. Use a spatula to smooth the top for even baking.
- Bake the Cornbread: Place the dish in the oven and bake for 25 to 30 minutes. The cornbread should turn golden brown on top, and a toothpick inserted in the center should come out clean.
- Cool and Serve: Remove from oven and let the cornbread cool for about 10 minutes before slicing. Serve warm, optionally with butter or honey for added flavor.
Notes
- Ensure not to overmix the batter to keep the cornbread light and fluffy.
- You can roast sweet potatoes in advance and store them in the fridge for up to 2 days.
- Substitute buttermilk with yogurt or milk mixed with a teaspoon of vinegar if needed.
- Adding a touch of honey or maple syrup can enhance the sweetness if desired.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
