Description
A moist and flavorful cornbread made with sweet potatoes and brown sugar, perfect as a side dish for fall meals or holiday dinners.
Ingredients
Units
Scale
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 2 large eggs
- 1/3 cup melted butter (or oil)
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking pan or line with parchment paper.
- In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the eggs, mashed sweet potato, melted butter, buttermilk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing and serving.
Notes
- For extra moisture, add 2–3 tablespoons of sour cream or yogurt to the batter.
- You can substitute canned sweet potato puree if fresh is unavailable.
- Serve warm with honey butter for added sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg