Sweet Potato Cornbread: Moist, Fluffy, and Full of Flavor
Discover the perfect recipe for sweet potato cornbread—moist, fluffy, and full of flavor. A delicious addition to any meal!
Ingredients
Essential Ingredients:
- 1 cup of mashed sweet potatoes which is approximately equivalent to one medium-sized sweet potato.Sweet potatoes are the star of this dish, providing that natural sweetness and creamy texture.
- 1 cup cornmeal
- Cornmeal is the base of cornbread giving it that signature crumbly texture and slightly nutty flavor.
- 1 cup all-purpose flour
- Flour helps create structure in the cornbread ensuring it holds together perfectly.
- 1/2 cup sugar
- A little sugar enhances the natural sweetness of the sweet potatoes without overpowering the dish.
- 1/4 cup unsalted butter melted
- Butter adds richness and moisture ensuring the cornbread stays soft and fluffy.
- 2 large eggs
- Eggs act as a binder holding all the ingredients together while adding a bit of lift.
- 1 tablespoon baking powder
- This is your leavening agent helping the cornbread rise and become light and airy.
- 1/2 teaspoon cinnamon optional
- Cinnamon adds a warm comforting touch, making the cornbread even more aromatic and inviting.
- 1/2 cup milk
- Milk helps achieve the perfect batter consistency ensuring a moist texture once baked.
- 1/2 teaspoon salt
- Salt enhances all the flavors and balances the sweetness of the sweet potatoes.
Optional Add-ins:
- 1/2 cup cheddar cheese for a savory twist
- 1/4 cup chopped jalapeños for a bit of heat
- 1/4 cup honey for extra sweetness
Instructions
Step-by-Step Instructions:
Preheat your oven
- Set your oven to 350°F (175°C). This gives it enough time to heat up while you prepare the ingredients.
Prepare the sweet potatoes
- If you haven’t already, peel and cook your sweet potatoes. You can bake, boil, or microwave them. Once soft, mash them with a fork until smooth. You’ll need about 1 cup of mashed sweet potatoes for this recipe.
Mix the dry ingredients
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, cinnamon, and salt. Whisk them together until fully blended. This ensures your dry ingredients are evenly distributed and helps prevent lumps in your batter.
Add the wet ingredients
- In a separate bowl, whisk together the eggs, melted butter, milk, and mashed sweet potatoes. Make sure the butter isn’t too hot before mixing to avoid cooking the eggs.
Combine wet and dry ingredients
- Gradually add the wet ingredients into the dry ingredients, stirring gently as you go. Mix just until everything is incorporated—don’t overmix, as this could result in a dense texture. You want a slightly thick batter with a few lumps.
Pour the batter into a greased baking dish
- Use a 9-inch square baking dish or a similar size pan. Grease it lightly with butter or cooking spray to ensure easy removal after baking.
Bake the cornbread
- Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. You can also press lightly on the top—if it springs back, it’s done!
Cool and serve
- Allow the cornbread to cool for around 10 minutes before slicing. This helps it firm up, making it easier to cut into clean squares.
Notes
Nutrition Information (Per Serving)
- Calories: 220 kcal
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 350mg
- Carbohydrates: 31g
- Fiber: 3g
- Sugars: 12g
- Protein: 3g