Description
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
Units
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
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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.
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Preheat the Oven:
- Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast-iron skillet.
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Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the mashed sweet potato, buttermilk, melted butter, brown sugar, and eggs until smooth.
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Combine the Dry Ingredients:
- In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
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Mix the Batter:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
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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.
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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.