Description
This Sweet Potato Cornbread is a moist and flavorful twist on the classic southern cornbread. Made with mashed sweet potatoes and a blend of cornmeal and all-purpose flour, it offers a perfect balance of sweetness and spice with cinnamon and nutmeg. Baked to golden perfection, this cornbread is ideal as a comforting side dish or a sweet snack.
Ingredients
Scale
Main Ingredients
- 2 cups sweet potatoes (peeled and cubed)
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter (melted)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a cast-iron skillet to prepare for baking.
- Cook Sweet Potatoes: Boil the cubed sweet potatoes in water until they are tender, about 10 to 15 minutes. Drain well, mash until smooth, and let them cool slightly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to distribute the leavening and spices evenly.
- Combine Wet Ingredients: In a separate bowl, mix the melted butter and granulated sugar until combined. Add eggs one at a time, beating well after each addition. Stir in the buttermilk, vanilla extract, and the mashed sweet potatoes until fully incorporated.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined to avoid overmixing which can make the bread tough.
- Bake: Pour the batter into the prepared baking dish or cast-iron skillet. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Serve: Allow the cornbread to cool in the pan for a few minutes before slicing. Serve warm with butter or honey as desired.
Notes
- You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar if buttermilk is unavailable.
- For an extra moist texture, ensure sweet potatoes are thoroughly mashed without lumps.
- This cornbread pairs wonderfully with chili, soups, or as a standalone snack.
- To make it gluten-free, replace all-purpose flour with a gluten-free flour blend.
- Leftover cornbread can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
