Sweet Potato Cornbread
A cozy twist on classic cornbread! Moist, tender, and slightly sweet thanks to creamy mashed sweet potatoes. Perfect with chili, soups, or as a warm side dish for any meal. 🌽✨
Equipment
- 9x9-inch baking dish
- Mixing Bowls
- Whisk
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Wet Ingredients
- 1 cup mashed sweet potatoes about 1 medium potato, cooked and mashed
- 2 large eggs
- 1/2 cup milk or buttermilk for tang
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish or cast-iron skillet.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, combine mashed sweet potatoes, eggs, milk, oil, and vanilla until smooth.
- Add wet ingredients to dry ingredients and gently fold until just combined (do not overmix).
- Pour batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for at least 10 minutes before slicing and serving warm.
Notes
For extra flavor, drizzle with honey or top with a pat of butter when serving. You can also add chopped nuts or a pinch of nutmeg for a festive touch.