Description
Sweet, buttery, and with just the right amount of warmth—this Sweet Potato Cornbread is the ultimate comfort food! 🥧✨ Perfectly moist with a golden crust, it’s a cozy twist on a classic. Whether you slather it with butter, drizzle it with honey, or enjoy it straight from the pan, one bite will have you hooked!
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional, but recommended!)
Wet Ingredients:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 2 large eggs
- 1/2 cup melted butter (or neutral oil)
- 3/4 cup buttermilk (or milk + 1 tsp vinegar)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch baking pan or cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Prepare Wet Ingredients: In another bowl, combine mashed sweet potatoes, eggs, melted butter, buttermilk, and vanilla. Mix well until smooth.
- Combine: Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix!
- Bake: Pour the batter into the prepared pan and bake for 25-30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool & Serve: Let it rest for 10 minutes before slicing. Serve warm with butter, honey, or your favorite spread!
- Prep Time: 10 mins
- Cook Time: 25-30 mins
Nutrition
- Serving Size: 9-12 slices
- Calories: ~220 per slice