Sweet Potato Cornbread
A delightful twist on traditional cornbread, enhanced with the natural sweetness of sweet potatoes and a blend of warm spices.
Ingredients
Dry Ingredients
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar (light or dark)
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- 2 cups whole buttermilk
- 1 cup cooked and mashed sweet potato
- 6 tablespoons unsalted butter, melted
For Serving
- Pats of butter, honey, or sorghum syrup for drizzling
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a 9x9 inch square baking pan with parchment paper or lightly coat it with non-stick baking spray.
- In a medium bowl, whisk together the fine yellow cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg.
- In a large bowl, whisk together the eggs, buttermilk, and cooked and mashed sweet potato until well blended.
- Gradually add the dry ingredients to the wet ingredients and gently fold until just combined.
- Fold in the melted unsalted butter until fully incorporated.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
Baking
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for about 10 minutes before slicing.
Serving
- Serve warm with pats of butter, honey, or a drizzle of sorghum syrup.
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Notes
For best results, use fresh sweet potatoes and ensure they are lump-free. Avoid overmixing to maintain a light texture. Store leftovers in an airtight container.