Description
Discover the ultimate Sweet Potato Cornbread recipe! Infused with mashed sweet potatoes and a hint of cinnamon, this moist and slightly sweet cornbread is perfect for fall gatherings, potlucks, or as a delicious side to your favorite meals. Ready in just 40 minutes, it’s a cozy twist on the classic cornbread.
Ingredients
1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar (optional)
1 tbsp baking powder
1/2 tsp baking soda
2 large eggs
1/2 cup unsalted butter, melted and cooled
3/4 cup buttermilk
1 tsp cinnamon (optional)
Instructions
- Preheat the Oven: Preheat to 375°F (190°C) and grease a 9-inch square baking dish or skillet.
- Mix Wet Ingredients: In a large bowl, combine mashed sweet potato, eggs, melted butter, and buttermilk. Stir until smooth.
- Prepare Dry Ingredients: In another bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and cinnamon (if using).
- Combine Wet and Dry: Gradually fold the dry mixture into the wet ingredients. Stir gently until just combined.
- Bake: Pour batter into the prepared baking dish, spreading it evenly. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool and Serve: Allow to cool slightly before slicing. Serve warm with butter, honey, or alongside your favorite meal.
Notes
For extra warmth, add a pinch of nutmeg or ground ginger.
Adjust sweetness by omitting sugar or replacing it with honey.
Add chopped pecans, walnuts, or shredded cheddar for a flavor boost.
Use canned sweet potato puree as a convenient substitute for fresh sweet potato.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern-American
Nutrition
- Serving Size: 9 slices
