This Homemade Sweet Potato Cornbread combines the warm flavors of sweet potatoes with the traditional taste of cornbread. It’s perfectly moist with a subtle sweetness, making it a wonderful side for hearty meals or even a comforting treat on its own. Quick to make, this cornbread is ideal for family dinners, holiday feasts, or anytime you crave a cozy bite.
Why You’ll Love This Recipe
- Unique Flavor: The mashed sweet potatoes add a delicious depth and sweetness.
- Moist and Tender Texture: With a hint of sweetness and perfect crumb, this cornbread stays moist.
- Simple and Versatile: Great as a side dish or even a stand-alone snack.
- Perfect for Sharing: Baked in an 8×8-inch pan, it’s great for family meals or gatherings.
Ingredients
- 1 cup mashed sweet potatoes (cooked)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Grease an 8×8-inch baking dish or line it with parchment paper for easy removal after baking.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
Step 3: Combine the Wet Ingredients
- In a separate bowl, whisk together the mashed sweet potatoes, milk, vegetable oil, and eggs until smooth.
Step 4: Mix the Batter
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the cornbread light and fluffy.
Step 5: Bake
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 6: Serve
- Allow the cornbread to cool slightly in the pan before slicing it into squares. Serve warm and enjoy!
Kitchen Equipment Needed
- Large mixing bowls for wet and dry ingredients
- Whisk for mixing
- 8×8-inch baking dish
- Spatula or spoon for mixing
Serving and Storage Tips
- Serving: Serve warm with a pat of butter or drizzle of honey for extra indulgence.
- Storage: Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
- Freezing: Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw and reheat as needed.
Variations
- Add Spices: For added warmth, sprinkle in a pinch of cinnamon or nutmeg to enhance the sweet potato flavor.
- Honey Butter Topping: Brush the warm cornbread with honey butter for a shiny, sweet finish.
- Savory Twist: Mix in a handful of shredded cheddar cheese or a few chopped jalapeños for a savory version.
Helpful Tips
- Moister Cornbread: For extra moisture, add an additional 1/4 cup of milk to the batter.
- Evenly Cooked Sweet Potatoes: For the best texture, ensure your sweet potatoes are fully cooked and mashed until smooth.
- Don’t Overmix: Mix the batter until just combined to keep the cornbread tender.
Frequently Asked Questions
1. Can I use canned sweet potatoes?
Yes, just be sure to drain them well and mash them until smooth.
2. Can I use whole wheat flour?
You can substitute half of the all-purpose flour with whole wheat for added fiber. Keep in mind it may alter the texture slightly.
3. What’s the best way to cook sweet potatoes for this recipe?
Roast or steam the sweet potatoes until fork-tender, then mash until smooth.
4. Can I make this recipe gluten-free?
Yes! Substitute a gluten-free all-purpose flour blend in place of regular flour.
5. How can I add more flavor to the cornbread?
Try adding a touch of maple syrup or honey for natural sweetness or sprinkle in herbs like thyme for a savory spin.
Homemade Sweet Potato Cornbread is a delicious blend of classic cornbread with the added sweetness and texture of sweet potatoes. With its rich golden color and tender crumb, it’s the perfect side for cozy meals or a delightful snack all on its own. Enjoy every warm bite!
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Homemade Sweet Potato Cornbread
- Total Time: 35 – 40 Minutes
- Yield: 9–12 squares 1x
Description
Homemade Sweet Potato Cornbread is a delightful twist on a classic, bringing together the hearty texture of cornbread with the natural sweetness and moistness of sweet potatoes. The golden top and soft, fluffy interior make each square irresistible. Perfectly baked to a warm golden-brown, this cornbread pairs beautifully with any meal or can be enjoyed on its own as a cozy treat.
Ingredients
- 1 cup mashed sweet potatoes (cooked)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or line with parchment paper for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the mashed sweet potatoes, milk, vegetable oil, and eggs until the mixture is smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Let the cornbread cool slightly in the pan before slicing. Serve warm and enjoy!
Notes
- Extra Moisture: For even moister cornbread, add an additional 1/4 cup of milk.
- Flavor Boost: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor that pairs beautifully with the sweet potato.
- Prep Time: 10 Minutes
- Cook Time: 25 – 30 Minutes
