Description
This Ultimate Sweet Potato Cornbread recipe combines the natural sweetness and moisture of mashed sweet potatoes with the classic texture of cornbread. Perfectly spiced with cinnamon and lightly sweetened, this cornbread is ideal as a comforting side dish or a snack, boasting a tender crumb and golden crust.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup buttermilk
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar (optional)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or skillet thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed sweet potato, eggs, melted and cooled butter, and buttermilk. Stir the mixture until it is smooth and fully integrated.
- Prepare Dry Ingredients: In a separate bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar (if using), baking powder, baking soda, and cinnamon. This ensures the baking agents and spices are evenly distributed.
- Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet ingredients. Stir gently until just combined; avoid overmixing to keep the cornbread tender.
- Bake: Pour the batter evenly into the prepared baking dish. Place in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Serve: Remove the cornbread from the oven and let it cool slightly in the pan. Slice into portions and serve warm. It pairs wonderfully with butter, honey, or as a side to your favorite meal.
Notes
- Using buttermilk adds a slight tang and helps tenderize the cornbread.
- Mashing the sweet potato well ensures a smooth batter and moist texture.
- Optional cinnamon and sugar provide a subtle warmth and sweetness; adjust to taste.
- For a dairy-free version, substitute butter and buttermilk with plant-based alternatives.
- Make sure not to overmix the batter as this can make the cornbread dense.
- This cornbread is best enjoyed fresh but can be reheated in the oven or toaster oven to restore crispness.
