Sweet Potato Cornbread: A Delightful Twist on a Classic Comfort Food!
Are you ready to embark on a flavor adventure with Sweet Potato Cornbread? This dish manages to combine the comforting essence of traditional cornbread with the subtle sweetness and earthy tones of sweet potatoes. Imagine a slice that is perfectly moist, slightly crumbly, and has a warm, golden hue that beckons you to take a bite. Interestingly, one of the joys of baking this cornbread is that it invites a plethora of toppings—think butter, honey, or even a dollop of your favorite jam! Not only is this recipe quick and simple, making it perfect for busy weeknights or last-minute gatherings, but it also brings a unique twist that families are sure to enjoy.
Ingredients
- 1 cup mashed sweet potatoes about 1 medium sweet potato
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar adjust per taste
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk or buttermilk for added flavor
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
Instructions
- Make sure to have all the ingredients on hand before you start so you can experience the seamless thrill of baking this cornbread!
- Step-by-Step Instructions:
- Preheat the oven to 400°F (200°C). Grease your 8-inch baking pan or line it with parchment paper for easy removal.
- In a large bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, and salt. Mix until well combined.
- In another bowl, whisk together the wet ingredients: mashed sweet potatoes, milk, eggs, and vegetable oil (or melted butter).
- Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Avoid over-mixing—the batter should be a bit lumpy.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes in the pan before transferring it to a wire rack. Slice and enjoy warm!