Description
A moist and flavorful sweet potato cornbread that combines the natural sweetness of sweet potatoes with classic cornbread texture. Perfect as a side dish or snack.
Ingredients
Scale
- 2 cups sweet potatoes, cubed
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1/3 cup sugar
- 1/2 tsp salt
- 1 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Instructions
- Prepare Sweet Potatoes: Boil cubed sweet potatoes in salted water for 15-20 minutes until fork-tender. Drain completely and mash until smooth with no lumps remaining.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt until evenly combined.
- Combine Wet Ingredients: In separate bowl, mix mashed sweet potatoes with melted butter, beaten eggs, and milk until smooth and well incorporated.
- Combine Mixtures: Gradually fold wet mixture into dry ingredients using gentle motions. Mix just until no dry flour remains visible.
- Bake: Pour batter into greased 8×8 dish. Bake at 400°F for 20-25 minutes until golden brown and toothpick comes out clean.
Notes
- Choose orange-fleshed sweet potatoes like Beauregard or Jewel varieties for best color and sweetness
- Don’t overmix the batter once wet and dry ingredients combine to prevent tough, dense texture
- Let sweet potatoes cool slightly before mashing to prevent eggs from cooking when mixed together
- Let cool for 10 minutes before cutting to prevent crumbling and ensure clean slices
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/9 of pan)
- Calories: 285 calories
- Sugar: 12g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg
Keywords: sweet potato cornbread, cornbread recipe, sweet potato baking, homemade cornbread, southern cornbread