Description
This Sweet Potato Cornbread is a delightful twist on traditional cornbread, adding the natural sweetness of sweet potatoes to the mix. It’s moist, flavorful, and perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
Instructions
- Preheat the Oven: Preheat your oven to 400°F and grease an 8×8 inch baking dish or a 9-inch cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
- Combine Wet Ingredients: In another bowl, mix sweet potato, eggs, buttermilk, melted butter, and honey until smooth.
- Combine Mixtures: Pour wet ingredients into the dry ingredients and stir until just combined.
- Bake: Pour batter into the prepared pan, smooth the top, and bake for 20-25 minutes until golden and a toothpick comes out clean.
- Serve: Let cool slightly, slice, and serve.
Notes
- For extra flavor, drizzle with honey or serve with butter.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 9g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
