Sweet Potato Cornbread
This Sweet Potato Cornbread is a delicious twist on classic cornbread, combining the natural sweetness of mashed sweet potatoes with the hearty texture of cornmeal. It’s moist, slightly sweet, and perfect as a side dish for soups, chili, or holiday dinners. The sweet potato adds extra moisture and nutrients, making this a flavorful and wholesome cornbread recipe!
Ingredients
Wet Ingredients:
1 cup mashed sweet potato (about 1 medium sweet potato)
½ cup unsalted butter, melted
½ cup honey or maple syrup
2 large eggs
¾ cup buttermilk (or whole milk with 1 tsp vinegar)
1 teaspoon vanilla extract
Dry Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour (or whole wheat for a healthier option)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional, for warmth)
Instructions
Step 1: Prepare the Sweet Potato
1. Cook the sweet potato: Pierce with a fork and microwave for 5-7 minutes until soft OR bake at 400°F (200°C) for 45 minutes.
2. Let cool, then mash until smooth.
Step 2: Mix the Batter
3. Preheat oven to 375°F (190°C). Grease a 9-inch baking dish or cast-iron skillet.
4. In a large bowl, whisk together the mashed sweet potato, melted butter, honey, eggs, buttermilk, and vanilla until smooth.
5. In another bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
6. Gradually fold the dry ingredients into the wet ingredients, stirring until just combined (don’t over mix).
Step 3: Bake
7. Pour the batter into the greased baking dish.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool for 10 minutes before slicing and serving.
Cook Time:
Prep Time: 10 minutes
Cook Time: 25-30 minute
Total Time: 35-40 minutes
Nutritional Information
(Per Slice, Approx. 9 Servings)
Calories: ~250
Protein: ~4g
Carbohydrates: ~38g
Fat: ~10g
Fiber: ~3g
Sugar: ~12g
Sodium: ~250mg
Notes & Tips
Dairy-Free Option: Use coconut oil instead of butter and almond milk with vinegar instead of buttermilk.
Extra Moisture: Add an extra ¼ cup mashed sweet potato for a denser texture.
Serving Suggestions: Serve warm with butter, honey, or alongside soups and chili.
Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Can also be frozen for 3 months.
Enjoy your Sweet Potato Cornbread—a comforting, slightly sweet, and wholesome addition to any meal!