Description
A fluffy, moist sweet potato cornbread that brings a rich flavor and a melt-in-your-mouth texture, perfect for any meal.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal (Preferably coarse)
- 1 cup all-purpose flour (Can substitute with gluten-free flour)
- 1/2 cup granulated sugar (Adjust to taste)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup mashed sweet potatoes (Use actual sweet potatoes, not yams)
- 2 large eggs
- 1 cup buttermilk (Real buttermilk preferred for best results)
- 1/2 cup melted unsalted butter (Let it cool slightly before adding)
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9-inch skillet or baking dish.
- In a mixing bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together sweet potatoes, eggs, buttermilk, vanilla, and melted butter.
- Stir the wet ingredients into the dry ingredients until just combined; do not overmix.
Baking
- Pour the batter into the prepared dish, smooth the top, and bake for about 28-32 minutes until golden and set.
- Let it cool slightly before slicing, if you can wait.
Notes
Use buttermilk for a tender crumb. You can freeze individual slices and reheat in the microwave when needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Side Dish, Snack
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 6
- Sodium: 250
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
