Description
This moist and fluffy sweet potato cornbread is the perfect twist on traditional cornbread, made with sweet potato puree for natural sweetness and tender texture. Great as a side for chili, stews, or holiday dinners. A must-try for comfort food lovers.
Ingredients
1 cup sweet potato puree
1 cup cornmeal
1 cup all-purpose flour
1/4 cup brown sugar
2 large eggs
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
3/4 cup milk
1/3 cup melted butter
Instructions
1. Peel, chop, and boil sweet potatoes until tender, then mash until smooth. Let cool slightly.
2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and cinnamon.
3. In another bowl, combine mashed sweet potato, milk, melted butter, brown sugar, and eggs. Whisk until smooth.
4. Pour wet mixture into dry ingredients and stir until just combined. Do not overmix.
5. Transfer the batter to a greased 8×8 baking pan.
6. Bake at 375°F (190°C) for 25–30 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool for 10 minutes before slicing. Serve warm.
Notes
Sweet potato must be fully cooled before mixing to prevent curdling the eggs.
Do not overmix the batter to keep the cornbread light and fluffy.
For extra warmth, add a pinch of nutmeg or a drizzle of maple syrup after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg