Homemade Sweet Potato Cornbread
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 8x8-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.