Sweet Potato Cornbread
This hearty sweet potato cornbread is soft, slightly sweet, and moist with a tender crumb. It’s the perfect companion to soups, stews, chili, or even as a warm snack with butter and honey.
Calories:
Ingredients
- 1 cup mashed cooked sweet potato about 1 medium, boiled or roasted
- 1 cup cornmeal yellow or white
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup milk whole milk or buttermilk for extra tenderness
- 2 large eggs
- ⅓ cup melted butter slightly cooled
- ¼ cup honey or maple syrup for variation
Instructions
- Preheat the oven to 375°F (190°C) and grease or line the baking pan.
- Whisk cornmeal, flour, baking powder, and salt in a large bowl.
- In another bowl, whisk eggs, milk, melted butter, honey, and mashed sweet potato until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Spread the batter evenly into the pan and bake for 25–30 minutes, until golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then slice and serve warm with butter, honey, or toppings of choice.