Description
Enjoy the perfect blend of savory and sweet with this Ultimate Sweet Potato Cornbread recipe. Moist and flavorful, this Southern-American classic is ideal for fall baking or any time you crave a comforting treat.
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F. Grease an 8×8-inch baking dish or a cast iron skillet.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In another bowl, combine the mashed sweet potato, eggs, buttermilk, milk, melted butter, and vanilla extract.
- Combine and bake: Add the wet ingredients to the dry ingredients and stir just until combined. Pour the batter into the prepared pan and bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cornbread to cool slightly before slicing and serving warm.
Notes
- You can roast or steam the sweet potato ahead of time and mash it smooth.
- For added flavor, fold in 1/2 cup chopped pecans or shredded cheddar cheese.
- Leftovers can be stored in an airtight container and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 10g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
