Description
Indulge in the delightful taste of Moist & Fluffy Sweet Potato Cornbread, where the natural sweetness of sweet potatoes meets the classic cornbread texture. This easy-to-make recipe yields a tender, golden-brown loaf that pairs perfectly with soups, stews, or as a breakfast treat topped with butter and honey. Ideal for family gatherings or cozy dinners, this cornbread promises to elevate any meal.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 cup mashed)
- 1 cup fine-ground cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup whole milk (or almond/oat milk)
- 2 large eggs
- 1/4 cup melted butter
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9×9-inch baking dish.
- Peel and chop sweet potatoes into chunks; boil in salted water until tender (about 15 minutes). Drain and mash until smooth.
- In a large bowl, mix cornmeal, flour, baking powder, and salt.
- In another bowl, combine mashed sweet potatoes, milk, melted butter, and eggs until fully blended.
- Gradually add wet ingredients to dry ingredients; stir until just combined (lumps are okay).
- Pour batter into the prepared dish and bake for 25–30 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg