If you’re a fan of traditional cornbread but crave a twist of sweetness and added nutrition, sweet potato cornbread is the perfect choice.
Combining the wholesome goodness of sweet potatoes with the comforting taste of cornbread, this recipe creates a delightful dish that will elevate any meal.
|Name||Sweet Potato Cornbread|
|Prep Time||15 minutes|
|Cooking Time||30 minutes|
|Total Time||45 minutes|
|Yield||1 9×9-inch baking dish|
Feel free to adjust any of the values based on your preferences or the specific recipe variations. If you have any more requests or need further assistance, I’m here to help!
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup cooked and mashed sweet potatoes
- 1/2 cup milk
- 1/4 cup melted butter
- 2 eggs
Prepare the Sweet Potatoes
Start by cooking and mashing the sweet potatoes. You can steam or bake them until tender, then mash them into a smooth consistency.
Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a baking dish or a cast-iron skillet with butter or cooking spray.
Mix the Dry Ingredients
In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Mix well until all the dry ingredients are evenly incorporated.
Incorporate Wet Ingredients
In a separate bowl, whisk together the mashed sweet potatoes, milk, melted butter, and eggs until well combined.
Combine Wet and Dry Mixtures
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Transfer to Baking Dish
Pour the batter into the greased baking dish or cast-iron skillet, spreading it out evenly.
Place the dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve
Allow the sweet potato cornbread to cool slightly before cutting into slices. Serve warm with a pat of butter or alongside your favorite dishes.
Estimated Nutrition Per Serving
- Calories:250 calories
- Total Fat: 10g
- Saturated Fat:5g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 400mg
- Total Carbohydrates: 40g
- Dietary Fiber: 3g
- Sugars: 10g
- Protein: 5g
These values are estimated averages and can vary based on the specific ingredients and preparation techniques used. It’s always a good idea to calculate the nutrition using the exact ingredients and quantities you use for the most accurate information.
How unkind of me.
Well, here’s a savory one to whet your appetite!
Clearly, I don’t discriminate when it comes to seasonality of sweet potatoes. Hey, I don’t buy berries, zucchini, or tomatoes during the winter, and I rarely buy apples or pears during the summer, so please allow me this one out-of-season food, alright?
This tender cornbread consists of white whole wheat flour for fiber, sweet potato puree for moisture, low fat buttermilk for richness, and a bit of evaporated cane juice for a touch of sweetness.
Perfect alongside a bowl of soup, (recipe for sweet potato vichyssoise coming soon!), or enjoyed solo with a smear of butter and a dab of honey, this Sweet Potato Cornbread is sure to become a perennial favorite.
Experience the delightful marriage of sweet and savory with our Sweet Potato Cornbread. Simply blend cornmeal, flour, sweet potatoes, and a hint of sugar. Bake until golden perfection. Serve warm, a heavenly side for any meal. A taste that lingers, leaving you craving more. Enjoy the wholesome goodness in every bite.