If you’re looking for a unique twist on traditional cornbread, this Sweet Potato Cornbread is the perfect recipe for you! The sweet potato adds moisture and a touch of natural sweetness, while the warm spices of cinnamon and nutmeg give it a comforting, cozy flavor. It’s a delicious side dish for any meal or even a delightful snack on its own.
Ingredients:
1 cup mashed sweet potato
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions:
Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well until evenly incorporated.
In a separate bowl, whisk together the mashed sweet potato, eggs, buttermilk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cornbread to cool slightly in the pan before slicing and serving. Enjoy your warm and comforting sweet potato cornbread!
Notes:
- Mashed sweet potato tip: You can either bake, boil, or microwave the sweet potatoes until soft. Make sure they are completely mashed and smooth before using in the recipe.
- Spice variations: If you prefer a more spiced flavor, you can add a pinch of ginger or allspice.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat slices in the oven or microwave before serving.
FAQs:
Can I make this recipe gluten-free? A: Yes! You can substitute the all-purpose flour with a gluten-free flour blend, ensuring it’s suitable for baking.
Can I use canned sweet potato? A: Absolutely! Just make sure the canned sweet potato is plain (not sweetened) and well-drained before using.
What can I substitute for buttermilk? A: If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes before using.
Conclusion:
This Sweet Potato Cornbread brings together the best of two comfort foods, blending the soft, earthy flavor of sweet potatoes with the familiar, hearty goodness of cornbread. It’s perfect for holiday dinners, potlucks, or as a quick and satisfying homemade treat. Whether enjoyed with a dollop of butter or alongside a warm bowl of soup, this cornbread will be a hit with family and friends!
Prep Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 40-45 minutes
