Moist & Fluffy Sweet Potato Cornbread
A comforting and delicious cornbread infused with sweet potatoes, perfect for any meal or gathering.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 large eggs
- ¼ cup melted butter
- 1 cup mashed sweet potatoes (cooked)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease a 9-inch round cake pan or an 8-inch square baking dish.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until evenly mixed.
- In a separate bowl, combine the milk, melted butter, and eggs. Use a whisk to beat them together until blended.
- Fold in the mashed sweet potatoes into the wet mixture until well combined.
- Gradually add the wet mixture to the dry ingredients. Stir gently until just combined. Be careful not to overmix.
- Pour the batter into the greased dish, and spread it out evenly.
Baking
- Place the dish in the preheated oven and bake for about 25-30 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes in the pan, then slice and serve warm.
Notes
For extra flavor, slather on some butter or honey when serving. Sweet potato can be substituted with pumpkin puree for a similar taste.