Description
This Sweet Potato Cornbread is a delicious twist on traditional cornbread, with the natural sweetness of sweet potatoes adding a unique flavor and moist texture. Perfect for pairing with chili, soups, or as a side for holiday meals.
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 ground cinnamon
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup melted butter
- 1/4 cup neutral oil (like canola or vegetable)
- Optional: 1 tablespoon maple syrup for added sweetness
Instructions
- Preheat oven and prepare pan: Preheat oven to 375°F. Grease a 9-inch square baking dish or cast-iron skillet.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In a separate bowl, mix sweet potato, eggs, buttermilk, melted butter, oil, and maple syrup if using.
- Combine wet and dry: Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
- Bake: Pour the batter into the prepared pan and bake for 25–30 minutes until set and a toothpick comes out clean.
- Cool and serve: Let cool slightly before slicing and serving.
Notes
- You can make the sweet potato ahead of time by roasting or steaming until very soft.
- For a dairy-free version, use almond milk with a splash of vinegar in place of buttermilk and substitute the butter with more oil or plant-based butter.
- This cornbread pairs perfectly with chili, soups, or holiday meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
