Sweet Potato Cornbread
Moist and flavorful sweet potato cornbread combines Southern charm with a touch of sweetness, perfect as a side dish or snack!
Ingredients
- 1 Cup Mashed Sweet Potatoes About 2 medium or 1 large sweet potato
- 1 Cup Cornmeal
- 1 Cup All-Purpose Flour
- 1/4 Cup Granulated Sugar
- 1 TBSP Baking Powder
- 1/2 TSP Baking Soda
- 1/2 TSP Salt
- 2 TBSP Dark Brown Sugar
- 1/2 TSP Ground Cinnamon
- 1/4 TSP Ground Nutmeg
- 2 Large Eggs
- 1 Cup Buttermilk Or whole milk
- 1/4 Cup Butter Melted
- 1/4 Cup Vegetable Oil
- 1 TSP Vanilla Extract
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or a cast-iron skillet.
- Peel and cube the sweet potatoes. Bake/Roast them in oven at 400 degrees F until tender, then mash/ mix until smooth. Measure out 1 cup of mashed sweet potatoes.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the eggs, buttermilk, melted butter, vegetable oil, vanilla extract, and the mashed sweet potatoes until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix.
- Pour the batter into the prepared baking pan or skillet. Smooth the top with a spatula. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for about 5-10 minutes before slicing and serving.