Description
Moist & Fluffy Sweet Potato Cornbread – a tender, slightly sweet, and perfectly moist cornbread infused with the natural sweetness of sweet potatoes. Ideal as a side for soups, chili, or Thanksgiving dinners.
Ingredients
- 1 cup mashed sweet potatoes (fresh or canned)
- 1 cup cornmeal (medium or fine grind)
- ¾ cup all-purpose flour
- ¼ cup brown sugar or maple syrup
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- ¼ cup unsalted butter, melted (or neutral oil)
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and brown sugar.
- In another bowl, combine mashed sweet potatoes, eggs, buttermilk, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cornbread to cool slightly before slicing and serving warm.
Notes
- Use mashed sweet potatoes for natural sweetness and moisture.
- Optional: add ½ cup corn kernels for texture.
- Best served warm with butter or honey.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Bread
- Method: Bake
- Cuisine: American