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Sweet Potato Cornbread Recipe

American · Side dish · 40 min total

This moist and slightly sweet cornbread gets a nutritional boost from mashed sweet potato, making it a perfect side for chili or a standalone snack.

Ingredients

• 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together mashed sweet potato, buttermilk, melted butter, eggs, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5. Pour batter into prepared pan and spread evenly.
6. Bake for 20-25 minutes, until golden brown and a toothpick inserted in center comes out clean.
7. Cool in pan on a wire rack for 10 minutes before slicing.

Tips

• For extra sweetness, add 1/2 cup chopped pecans or walnuts to the batter.
• Serve warm with honey butter or maple syrup.
• Store leftovers in an airtight container at room temperature for up to 3 days.

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