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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

  • 1 cup (240g) mashed cooked sweet potato (about 1 medium sweet potato)
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (120g) cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

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.

  • Preheat the Oven:

    • 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.

  • Combine the Dry Ingredients:

    • 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.

  • 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.

  • Serve:

    • 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://recipe.ukfinda.com/homemade-sweet-potato-cornbread/