Sweet Potato Cornbread
Discover the ultimate sweet potato cornbread recipe! Moist, fluffy, and packed with flavor, it's the perfect side dish for any meal.
Equipment
- Mixing Bowl
- Whisk
- Cast Iron Skillet
Ingredients
Dry Ingredients
- 1 cup cornmeal yellow, fine or medium grind
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup mashed sweet potatoes roasted or boiled
- 2 eggs beaten
- 1 cup buttermilk or milk with 1 tbsp vinegar
- 1/4 cup butter melted
- 1/4 cup brown sugar or honey
Instructions
- Preheat the oven to 375°F (190°C). Grease a cast-iron skillet or baking dish.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In another bowl, mix the mashed sweet potatoes, eggs, buttermilk, melted butter, and brown sugar until smooth.
- Gradually fold the wet ingredients into the dry ingredients. Stir until just combined (do not overmix).
- Pour the batter into the greased skillet and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes before slicing. Serve warm with butter or honey.
Notes
For extra flavor, try adding cinnamon, nutmeg, or chopped pecans to the batter!