Description

This Ultimate Sweet Potato Cornbread combines the natural sweetness and moisture of mashed sweet potatoes with traditional cornmeal and flour, resulting in a tender, flavorful bread perfect as a side for any meal. Featuring a hint of cinnamon and a moist crumb, this cornbread is baked to golden perfection, making it an ideal comfort food or accompaniment to chili, soups, and barbecue.

Ingredients

Scale

Wet Ingredients

1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
2 large eggs
1/2 cup unsalted butter, melted and cooled
3/4 cup buttermilk

Dry Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar (optional)
1 tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon (optional)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish or skillet to prevent sticking.
Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, eggs, melted and cooled butter, and buttermilk. Stir thoroughly until the mixture is smooth and well incorporated.
Prepare Dry Ingredients: In a separate bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar (if using), baking powder, baking soda, and cinnamon (if using) to ensure even distribution.
Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture gently until just combined, being careful not to overmix to maintain a tender crumb.
Bake: Pour the batter evenly into the prepared baking dish, smoothing the top. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Remove from the oven and allow the cornbread to cool slightly before slicing. Serve warm, optionally topped with butter or honey, or as a side to your favorite dishes.

Notes

For a dairy-free version, substitute buttermilk with a mixture of almond milk and vinegar.
Adjust the sugar amount to your preferred sweetness or omit for a less sweet bread.
Use fresh cinnamon for enhanced flavor or omit if preferred.
Ensure the sweet potato is thoroughly mashed to avoid lumps.
Do not overmix the batter to keep the bread light and fluffy.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
Reheat slices in a toaster or oven for best results.