Description
This Southern Homemade Sweet Potato Cornbread is a moist, flavorful twist on classic cornbread, combining the natural sweetness of roasted sweet potatoes with golden cornmeal. Perfectly spiced and easy to make, it’s an ideal side dish for comforting meals or a delicious snack served warm with maple syrup or vegan butter.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 3/4 cup flour (all-purpose, whole wheat, or gluten-free blend)
- 1/4 cup unrefined sugar (coconut sugar or brown sugar)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Wet Ingredients
- 1 cup mashed roasted sweet potato (from about 1 large sweet potato)
- 1/4 cup oil (or unsweetened applesauce for oil-free)
- 1 cup milk of choice (almond, soy, oat, etc.)
- 1 teaspoon apple cider vinegar or white vinegar
Optional Add-ins
- 1/2 cup corn kernels or chopped pecans for texture
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, and cinnamon if using. Stir well to distribute all the ingredients evenly.
- Whisk Wet Ingredients: In a separate bowl, whisk together the mashed roasted sweet potato, milk, vinegar, and oil or applesauce until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet sweet potato mixture into the dry ingredients, stirring gently just until combined. Be careful not to overmix. Fold in corn kernels or chopped pecans if desired for added texture.
- Transfer Batter and Bake: Spread the batter evenly into the prepared baking dish and smooth the top with a spatula for an even finish.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool in the pan for at least 10 minutes before slicing. Serve warm, optionally with maple syrup, vegan butter, or as a side to hearty dishes like chili.
Notes
- You can substitute the oil with unsweetened applesauce for an oil-free, lower-fat option.
- If you prefer, use gluten-free flour blends to make this recipe gluten-free.
- Adding cinnamon is optional but adds a warm, comforting flavor to the cornbread.
- Mix-ins like corn kernels or pecans add great texture, but you can omit or customize as you like.
- This cornbread keeps well at room temperature for a day and can be stored in the fridge for up to 3 days.
- To reheat, warm slices in a toaster oven or microwave for a warm, fresh taste.
