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Sweet Potato Cornbread

Sweet Potato Cornbread: Moist, Fluffy, and Irresistibly Delicious

This Sweet Potato Cornbread offers a unique twist on a classic Southern staple, combining sweetness and warmth in a moist, fluffy texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Southern
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup mashed sweet potatoes Ensure they are roasted or boiled, not candied.
  • 1 cup cornmeal Acts as the base for the cornbread.
  • 1 cup all-purpose flour Substitute with a gluten-free flour blend for a gluten-free option.
  • 1 tablespoon baking powder Key leavening agent for fluffiness.
  • 1/2 teaspoon baking soda Enhances rising effect.
  • 1/2 teaspoon salt Balances flavors.
  • 1/2 teaspoon cinnamon Optional, adds warmth.
  • 2 large eggs Binds ingredients and adds richness.
  • 1/3 cup brown sugar Sweetens and retains moisture.
  • 1 cup buttermilk Regular milk mixed with lemon juice or vinegar can substitute.
  • 1/4 cup melted butter Adds rich flavor; use oil for dairy-free.

Equipment

  • mixing bowl
  • Baking dish
  • Oven
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare Sweet Potatoes: Roast or boil 1 cup of sweet potatoes until fork-tender, about 20-30 minutes. Let cool, peel, and mash until smooth.
  2. Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon for 1-2 minutes until evenly combined.
  3. Mix Wet Ingredients: In another bowl, combine mashed sweet potatoes, brown sugar, eggs, buttermilk, and melted butter. Mix until smooth, about 2-3 minutes.
  4. Combine Mixtures: Pour wet mixture into dry ingredients and gently fold together using a spatula until just combined; a few lumps are fine.
  5. Preheat Oven: While mixing, preheat your oven to 375°F (190°C) and grease a baking dish or cast iron skillet.
  6. Bake: Pour the batter into the prepared dish and bake for 25-30 minutes until golden brown and a toothpick comes out clean.
  7. Cool: Remove from oven and let cool in the pan for about 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 300mgPotassium: 180mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 6mgCalcium: 5mgIron: 6mg

Notes

This Sweet Potato Cornbread can be served warm with honey or as a side for chili. Enjoy variations by adding chocolate chips or nuts.

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