Sweet Potato Cornbread
Sweet Potato Cornbread is a delicious twist on traditional cornbread with a hint of natural sweetness and a lovely orange color, perfect for family gatherings and holiday meals.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional) Optional for added flavor
Wet Ingredients
- 1 cup mashed sweet potatoes (cooked and pureed)
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup honey (for glaze, optional) Optional for added sweetness
- 2 tablespoons melted butter (for glaze, optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking dish or a round cake pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon (if using).
- In another bowl, combine the mashed sweet potatoes, milk, melted butter, eggs, and vanilla extract. Mix until smooth.
- Gradually fold the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
- Pour the batter into the prepared baking dish and spread it evenly.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool slightly in the pan.
- For the optional glaze, while the cornbread is still warm, whisk together the honey and melted butter. Brush the glaze generously over the top of the cornbread.
- Slice into squares or wedges and serve warm.
Notes
Ensure sweet potatoes are well-cooked and mashed smoothly for the best texture. Don’t overmix the batter to keep it fluffy. Optional add-ins include corn kernels, jalapeños, or cheese for extra flavor. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for a week.