Mashed sweet potato gives this cornbread its golden-orange color and tender crumb. Bake it in an 8-inch square pan or a cast-iron skillet and let it rest before slicing.
Before you begin: Preheat the oven to 375°F (190°C). Grease an 8-inch square baking pan or a cast-iron skillet.
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Sweet Potato Cornbread: 5 Simple Steps to Deliciousness
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful cornbread recipe made with real sweet potatoes, perfect as a comforting side dish for dinner or a sweet treat for any occasion.
Ingredients
- 1 cup cooked and mashed sweet potato
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/3 cup unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8-inch square baking pan or a cast-iron skillet.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine mashed sweet potato, eggs, milk, and melted butter. Stir until well blended.
- Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
- Pour the batter into the prepared pan. Bake for 30-35 minutes, or until the top is golden and a toothpick in the center comes out clean.
- Let cool for 10 minutes before slicing and serving. Enjoy warm with butter or honey.
Notes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 7g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Sweet Potato Cornbread: 5 Simple Steps to Deliciousness — Mashed sweet potato gives this cornbread its golden-orange color and tender crumb. Bake it in an 8-inch square pan or a cast-iron skillet and let it rest before slicing. Jump
Why This Recipe Works
- Cooked mashed sweet potato blends directly into the wet ingredients.
- Combining wet and dry mixtures just once helps avoid overmixing.
- A toothpick check gives a clear cue for the baked center.
Practical Tips
Have the sweet potato cooked and mashed before mixing the batter; the ingredient list calls for prepared mash.
Serving and Variations
Serve warm as holiday bread or with soup. The published method allows an 8-inch square pan or a cast-iron skillet and optional butter or honey for serving.
Storage
Cool before covering. Use the storage guidance in the recipe card and keep any separately served dairy topping refrigerated.
Frequently Asked Questions
What should I prepare before starting?
Have the sweet potato cooked and mashed before mixing the batter; the ingredient list calls for prepared mash.
Where are the complete quantities and instructions?
Use the original recipe card above; its ingredient quantities and method have not been changed.
How should I serve this?
Serve warm as holiday bread or with soup. The published method allows an 8-inch square pan or a cast-iron skillet and optional butter or honey for serving.
How should I store leftovers?
Cool before covering. Use the storage guidance in the recipe card and keep any separately served dairy topping refrigerated.
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Recipe source
The original Tasty recipe card on this page remains the source for quantities, temperatures and method.
Recipe author: Jannet Lisa
