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Sweet Potato Cornbread

A delightful twist on traditional cornbread, featuring sweet potato for a fluffy, moist texture and a hint of sweetness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sweet potato puree
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup melted butter
Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional) For additional flavor

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Grease an 8-inch square baking dish or use a round oven-safe skillet.
Mix Ingredients
  1. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, and cinnamon (if using).
  2. In another bowl, whisk the sweet potato puree, milk, eggs, and melted butter until smooth.
  3. Gradually add the wet ingredients to the dry mixture. Stir until just combined, being careful not to overmix.
Bake
  1. Pour the batter into the prepared baking dish and spread evenly.
  2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Serving
  1. Allow the cornbread to cool for a few minutes before slicing. Serve warm with your favorite toppings!

Notes

For a similar effect, pumpkin puree can be used in place of sweet potatoes. Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months. Reheat in the oven or microwave for best texture.