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
Scale
- 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