Sweet Potato Cornbread
Sweet Potato Cornbread is a delightful twist on traditional cornbread, blending the sweetness of sweet potatoes with a fluffy texture. Perfect for any meal or cozy snack!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 8
- Category: Side dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups sweet potatoes, peeled and diced
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ cup brown sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk (or non-dairy alternative)
- 2 large eggs
- ¼ cup melted butter (or coconut oil)
Instructions
- Boil sweet potatoes until tender, then mash until smooth.
- Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
- In a bowl, whisk together cornmeal, flour, brown sugar, baking powder, and salt.
- In another bowl, mix mashed sweet potatoes with milk, melted butter, and eggs until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Transfer the batter to the prepared dish and bake for 25-30 minutes or until golden brown; a toothpick should come out clean.
- Allow cooling slightly before slicing to serve.
Notes
- For added flavor, consider mixing in spices like cinnamon or nutmeg.
- Substitute sweet potatoes with mashed pumpkin for a different taste.
- Store leftovers in an airtight container at room temperature for up to three days; reheat in the microwave or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 9g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://svetb.com/sweet-potato-cornbread-recipe/