Sweet Potato Cornbread
This sweet potato cornbread recipe is the perfect spin on traditional cornbread. Added sweet potatoes give the cornbread a moist and fluffy texture, while the cinnamon and brown sugar add a touch of sweetness and flavor.
Servings 12
Calories 244kcal
Ingredients
- 2 cups cornmeal 280g
- ¾ cup all-purpose flour 94g
- 1 Tablespoon baking powder 12g
- 1 teaspoon baking soda 5g
- ½ teaspoon ground cinnamon 1g
- 1 teaspoon salt 7g
- 1 cup buttermilk
- ½ cup brown sugar 113g
- 2 large eggs
- ¼ cup unsalted butter melted (56g) + 1 Tablespoon softened butter
- 1 cup mashed sweet potato 8oz
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Place 1 Tablespoon of butter in a 10-inch cast iron skillet. Place the skillet in the oven to melt the butter.
- Meanwhile, combine cornmeal, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt in a large bowl and stir to combine.
- In another bowl, whisk buttermilk, brown sugar, eggs, and melted butter together. Add mashed sweet potatoes and stir until combined.
- Add wet mixture to dry mixture and whisk until smooth.
- Pour into the prepared baking dish. Bake in preheated oven on the middle rack for 20-25 minutes, until the cornbread is golden and a toothpick inserted comes out clean.
Notes
There are many ways to prepare the mashed sweet potato. I prefer to bake a whole sweet potato in a 425 Fahrenheit degree oven for 45 minutes, until tender. Allow cooling before peeling and mashing. You could also air fry the sweet potato or microwave it.
Nutrition
Calories: 244kcal