Description

Indulge in the warmth of homemade sweet potato cornbread, a perfect blend of buttery flavors and fluffy texture. This delightful twist on traditional cornbread combines naturally sweet roasted sweet potatoes with classic cornbread ingredients, creating a dish that is both comforting and visually appealing. Whether served warm as a side or enjoyed on its own, this easy recipe will impress family and friends alike, making it an ideal choice for cozy dinners and festive gatherings.

Ingredients

Scale

2 medium sweet potatoes (about 1 cup mashed)
1 cup cornmeal
1 cup all-purpose flour (or half whole wheat)
2 tsp baking powder
1/3 cup sugar (brown or granulated)
1 cup buttermilk (or almond milk for dairy-free)
2 large eggs (room temperature)
4 tbsp melted butter (or oil for dairy-free)
Pinch of salt

Instructions

Preheat the oven to 375°F (190°C). Grease an 8-inch square baking pan.
Peel and chop sweet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and mash until smooth.
In a bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
In another bowl, mix mashed sweet potatoes, buttermilk, melted butter, and eggs until creamy.
Gradually combine wet and dry mixtures without overmixing.
Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cool for 10 minutes before slicing. Serve warm with butter or honey.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 70g)
Calories: 160
Sugar: 7g
Sodium: 150mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg

Keywords: Use room temperature ingredients for a smoother batter. Experiment with add-ins like jalapeños or cheese for extra flavor. For a dairy-free version, substitute buttermilk with almond milk.