Delicious Sweet Potato Cornbread
A unique twist on classic cornbread, combining sweet potatoes for added flavor and moisture.
Equipment
- Mixing Bowl
- Baking Dish
- Pot
Ingredients
Ingredients
- 1 cup Mashed Sweet Potatoes Approximately 2 medium sweet potatoes, boiled and mashed.
- 1 cup Cornmeal Yellow cornmeal for texture.
- 1 cup All-Purpose Flour Provides structure to the cornbread.
- 1/4 cup Granulated Sugar Enhances sweetness.
- 1 tablespoon Baking Powder For leavening.
- 1 pinch Salt Enhances overall flavor.
- 1 cup Milk Any type of milk can be used.
- 2 large Eggs Provides structure and moisture.
- 1/4 cup Melted Butter Adds flavor and richness.
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and chop sweet potatoes, boil until tender (15-20 minutes), then mash.
- In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix mashed sweet potatoes, milk, eggs, and melted butter until smooth.
- Pour wet ingredients into dry ingredients and fold until just combined.
- Grease a baking dish and pour the batter in, spreading evenly.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Let cool for 10 minutes, then slice and serve warm.
Notes
For variations, consider adding jalapeños for spice or cheese for richness.