Description
This Sweet Potato Cornbread is a delightful fusion of classic Southern cornbread with the natural sweetness and vibrant color of roasted sweet potatoes. The result is a moist, tender, and slightly sweet bread that’s perfect for any occasion, whether it’s a family dinner or a festive holiday spread.
Ingredients
1 1/4 cup(s) cornmeal
1 cup(s) all-purpose flour
1 tbsp baking powder
1/2 tsp ground cinnamon or pumpkin pie spice
1/4 tsp salt
6 oz unsalted butter, melted and cooled
2 tbsp honey
1/3 cup(s) brown sugar
2 large eggs
1 cup(s) buttermilk, room temperature
1 cup(s) roasted and mashed sweet potatoes
Instructions
Preheat the oven to 400°F. Grease and line a 9-inch square baking pan with parchment paper. Measure and prep all ingredients.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, cinnamon (or pumpkin pie spice), and salt until well combined.
In a separate bowl, whisk together the melted butter, brown sugar, eggs, buttermilk, and mashed sweet potatoes.
Add the wet mixture to the dry ingredients and mix with a rubber spatula until just combined.
Transfer the batter to the prepared baking pan and smooth the top.
Bake for 18-20 minutes, until golden brown on top and a toothpick inserted into the center comes out clean.
Serve plain, slathered with butter, or drizzled with honey. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 250