Sweet Potato Cornbread
This golden, tender cornbread is enriched with mashed sweet potatoes, offering a naturally sweet twist on a classic side. Perfect served warm with a dab of butter or a drizzle of honey.
Equipment
- 9-inch square baking dish
- Mixing bowls
- Rubber spatula
Ingredients
- 1 cup mashed sweet potatoes baked or steamed
- 1 cup cornmeal yellow variety preferred
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs preferably at room temperature
- 1 cup buttermilk or whole milk with a splash of vinegar or lemon juice
- 1/4 cup melted butter
Instructions
- Set your oven to 375°F (190°C). Lightly grease a 9-inch square baking dish or opt for a cast-iron skillet if you'd like a rustic touch.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- In a separate bowl, blend the mashed sweet potatoes, buttermilk, eggs, and melted butter. The texture may be a little uneven — that’s fine!
- Gently fold the wet mixture into the dry ingredients. Stir just enough to combine — overmixing can make the bread dense.
- Transfer the batter into your prepared pan or skillet, smoothing it out with a spatula so it bakes evenly.
- Bake for 25 to 30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before slicing. Serve as is, with a pat of butter, or a drizzle of honey for extra sweetness.
Notes
No buttermilk? Just mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes as a quick substitute.