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Sweet Potato Cornbread

Sweet potato cornbread is the perfect blend of sweet and savory, making it an ideal addition to any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side
Cuisine American
Servings 8 servings
Calories 200 kcal

Equipment

  • Mixing Bowl
  • Baking Dish

Ingredients
  

Dry Ingredients

  • 1 cup cornmeal (150 g)
  • 1 cup all-purpose flour (120 g)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon ground cinnamon

Wet Ingredients

  • 1 ½ cups buttermilk at room temperature (360 ml)
  • 1 cup mashed sweet potato from one medium or two small baked sweet potatoes (270 g)
  • ¼ cup honey (85 g)
  • ¼ cup melted butter (58 g)
  • 2 large eggs at room temperature

Instructions
 

  • Step 1: Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
  • Step 2: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and ground cinnamon. Stir until well blended.
  • Step 3: In another bowl, mix together the buttermilk, mashed sweet potato, honey, melted butter, and eggs. Whisk until smooth.
  • Step 4: Add the wet mixture to the dry ingredients and gently fold them together until just combined.
  • Step 5: Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes until golden brown.
  • Step 6: Let the cornbread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm.

Notes

For best flavor, use fresh sweet potatoes and ensure all ingredients are at room temperature.
Keyword Easy