Homemade Sweet Potato Cornbread is a delightful twist on traditional cornbread, combining the natural sweetness of sweet potatoes with the warm, buttery flavor of cornbread. Perfect as a side dish for soups, chilis, or holiday meals, this cornbread is moist, fluffy, and packed with comforting flavor.
Homemade Sweet Potato Cornbread
Homemade Sweet Potato Cornbread is a delightful twist on traditional cornbread, combining the natural sweetness of sweet potatoes with the warm, buttery flavor of cornbread. Perfect as a side dish for soups, chilis, or holiday meals, this cornbread is moist, fluffy, and packed with comforting flavor.
Ingredients
- 1cup(240g) mashed cooked sweet potato (about 1 medium sweet potato)
- 1cup(240ml) buttermilk, room temperature
- 1/2cup(115g) unsalted butter, melted
- 1/4cup(50g) brown sugar, packed
- 2large eggs, room temperature
- 1cup(120g) cornmeal
- 1cup(125g) all-purpose flour
- 1 tbspbaking powder
- 1/2 tspbaking soda
- 1/2 tspsalt
Instructions
- Prepare the Sweet Potato:Peel and cube the sweet potato, then boil or steam until soft, about 10-15 minutes. Mash and allow it to cool slightly.
- Peel and cube the sweet potato, then boil or steam until soft, about 10-15 minutes. Mash and allow it to cool slightly.
- Preheat the Oven:Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast-iron skillet.
- Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast-iron skillet.
- Mix the Wet Ingredients:In a large mixing bowl, whisk together the mashed sweet potato, buttermilk, melted butter, brown sugar, and eggs until smooth.
- In a large mixing bowl, whisk together the mashed sweet potato, buttermilk, melted butter, brown sugar, and eggs until smooth.
- Combine the Dry Ingredients:In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- Mix the Batter:Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Bake:Pour the batter into the prepared baking pan or skillet and smooth the top.Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Pour the batter into the prepared baking pan or skillet and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Serve:Let the cornbread cool slightly, then slice and serve warm with butter or honey.
- Let the cornbread cool slightly, then slice and serve warm with butter or honey.
Notes
Add-ins:Mix in 1/2 cup of shredded cheddar cheese or chopped jalapeños for extra flavor.
Make it dairy-free:Substitute buttermilk with almond milk mixed with 1 tsp of lemon juice, and use a dairy-free butter alternative.
Storage:Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
