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Moist and Fluffy Sweet Potato Cornbread

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A delightful twist on classic cornbread featuring the earthy sweetness of sweet potatoes, resulting in a moist and fluffy treat perfect for any meal or occasion.

Ingredients

Scale
  • 1 cup mashed sweet potatoes (fresh or canned)
  • 1 cup cornmeal (medium or fine grind)
  • 3/4 cup all-purpose flour
  • 1/4 cup brown sugar or maple syrup
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk or 1 cup milk + 1 tablespoon vinegar
  • 1/4 cup unsalted butter (melted or neutral oil)

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a cast-iron skillet or an 8×8-inch baking dish.
  2. In a large bowl, whisk together the mashed sweet potatoes, eggs, buttermilk, and melted butter (or oil) until creamy.
  3. In a separate bowl, mix the cornmeal, flour, baking powder, baking soda, brown sugar (or maple syrup), and salt.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared dish and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
  6. Let it rest for 10 minutes before slicing. Serve warm or at room temperature.

Notes

Add herbs like rosemary or thyme for extra flavor. Store leftovers in an airtight container; they keep for up to two days at room temperature or up to a week in the fridge.

Nutrition

Find it online: https://us.recipesfood.org/moist-fluffy-sweet-potato-cornbread/

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