Description
This Moist & Fluffy Sweet Potato Cornbread is a deliciously tender and flavorful twist on classic cornbread, incorporating naturally sweet mashed sweet potatoes for added moisture and richness. Perfect as a side dish for any meal or enjoyed on its own with butter or honey.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1 cup mashed sweet potatoes
- 2 large eggs
- 1/3 cup brown sugar
- 1 cup buttermilk
- 1/4 cup melted butter
Instructions
- Prepare the Sweet Potatoes: Roast or boil sweet potatoes until they are soft. Once cooled, peel and mash them thoroughly until smooth to ensure a creamy texture in the cornbread.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potatoes, brown sugar, eggs, buttermilk, and melted butter until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula just until everything is combined—avoid overmixing to keep the cornbread tender.
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a baking dish or a cast iron skillet to prevent sticking.
- Pour Batter: Pour the cornbread batter into the prepared dish and spread it out evenly with a spatula for consistent baking.
- Bake: Bake the cornbread for 25 to 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and let it cool for about 10 minutes. Slice into 9 or 9.9 portions and serve warm, optionally with butter or honey for extra flavor.
Notes
- To save time, sweet potatoes can be roasted the night before and refrigerated.
- Using a cast iron skillet enhances the cornbread’s crust and flavor.
- If you prefer a sweeter cornbread, increase brown sugar to 1/2 cup.
- For a dairy-free option, substitute buttermilk with almond milk mixed with 1 tablespoon lemon juice.
- Ensure not to overmix the batter to keep the cornbread fluffy and light.
