Description
Moist, fluffy, and naturally sweet, this Sweet Potato Cornbread is a comforting twist on the classic. Perfect as a side for chili, BBQ, or holiday dinners!
Ingredients
Dry ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
Wet ingredients:
- 1 cup mashed cooked sweet potatoes (about 1 medium potato)
- ½ cup milk (or buttermilk)
- ⅓ cup honey or brown sugar
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
Prepare sweet potatoes:
- Peel, cube, and boil sweet potato until fork-tender. Drain and mash until smooth. Measure 1 cup.
Mix dry ingredients:
- In a large bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
Mix wet ingredients:
- In another bowl, whisk mashed sweet potatoes, milk, honey, eggs, melted butter, and vanilla.
Combine mixtures:
- Stir wet ingredients into dry ingredients until just combined. Do not overmix.
Bake:
- Pour batter into a greased 9×9-inch baking pan or cast-iron skillet.
Bake at 375°F (190°C) for 25–30 minutes, or until golden and a toothpick comes out clean.
Serve:
- Let cool slightly. Slice and serve warm with butter or honey.
Notes
- For a crisp crust, bake in a cast-iron skillet.
- Use buttermilk instead of milk for a tangier flavor.
- Add diced jalapeños or cheese for a savory twist.
- Reduce honey/brown sugar if you prefer less sweetness.
- Don’t overbake—the cornbread should stay moist in the center.
- Prep Time: 20 minutes
- Cook Time: 30 minutes