Description
A delicious twist on traditional cornbread, this Sweet Potato Cornbread is moist, slightly sweet, and perfect for pairing with soups, stews, or holiday meals. The mashed sweet potatoes add flavor and richness to the classic cornbread texture.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup mashed sweet potatoes
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 eggs
Instructions
- Preheat oven to 400°F (200°C) and grease a 9×9 inch baking pan.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, mix together mashed sweet potatoes, milk, vegetable oil, and eggs.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour batter into prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before slicing and serving.
Notes
- For a richer flavor, you can use buttermilk instead of regular milk.
- Feel free to add a dash of cinnamon or nutmeg for extra warmth.
- This cornbread can also be baked in a round or square pan, but adjust the baking time as needed.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes