Description
Indulge in the delightful combination of sweet potatoes and cornmeal with this easy-to-make Sweet Potato Cornbread. Perfect for any occasion, this moist and flavorful cornbread is a Southern favorite that will have everyone asking for seconds!
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- ¼ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 2 large eggs
- ¾ cup buttermilk
- ¼ cup melted butter (plus more for greasing)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease an 8×8-inch baking dish or a cast-iron skillet with butter.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, combine mashed sweet potato, eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Blend wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let cool for 10 minutes before slicing and serving.
Notes
- For extra flavor, add chopped pecans or a handful of corn kernels to the batter.
- You can also make muffins using this batter—just adjust the baking time to 15–18 minutes.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 9 g
- Sodium: 270 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
