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Homemade Sweet Potato Cornbread

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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

Scale
  • 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

  1. 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.
  2. Peel and cube the sweet potato, then boil or steam until soft, about 10-15 minutes. Mash and allow it to cool slightly.
  3. Preheat the Oven:Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast-iron skillet.
  4. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast-iron skillet.
  5. Mix the Wet Ingredients:In a large mixing bowl, whisk together the mashed sweet potato, buttermilk, melted butter, brown sugar, and eggs until smooth.
  6. In a large mixing bowl, whisk together the mashed sweet potato, buttermilk, melted butter, brown sugar, and eggs until smooth.
  7. Combine the Dry Ingredients:In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
  8. In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
  9. Mix the Batter:Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  10. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  11. 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.
  12. Pour the batter into the prepared baking pan or skillet and smooth the top.
  13. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
  14. Serve:Let the cornbread cool slightly, then slice and serve warm with butter or honey.
  15. 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.

Find it online: https://cosycookery.com/homemade-sweet-potato-cornbread/