Description
This Moist Sweet Potato Cornbread is a comforting and flavorful twist on classic cornbread, combining fine cornmeal with all-purpose flour and the natural sweetness of mashed sweet potatoes. Perfectly tender and lightly sweetened with brown sugar, this cornbread is great served warm alongside soups, stews, or as a delicious side for holiday meals.
Ingredients
Dry Ingredients
- 1 cup fine cornmeal (or polenta)
- 9 oz all-purpose flour (about 2 cups, lightly spooned)
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
Wet Ingredients
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 cup mashed cooked sweet potato
- 1/2 cup melted butter
- 1/3 cup brown sugar
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper to prevent sticking and allow easy removal of the cornbread.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and kosher salt, ensuring an even distribution of the leavening agents and seasoning.
- Mix wet ingredients: In a separate bowl, whisk the eggs until blended, then add the buttermilk, mashed sweet potato, melted butter, and brown sugar, combining thoroughly for a smooth mixture.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Use a large silicone spatula to gently fold the mixture until just combined, taking care not to overmix; a few flour streaks are okay.
- Prepare for baking: Scrape the batter into the prepared baking pan and smooth the top evenly to ensure uniform baking.
- Bake: Place the pan in the preheated oven and bake for about 22 minutes, or until the center feels springy to the touch and a toothpick inserted in the middle comes out clean.
- Serve: Remove from the oven and allow to cool slightly before slicing. Serve warm for the best flavor and texture experience.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Ensure sweet potatoes are well mashed and cooled before mixing to maintain the right batter consistency.
- Do not overmix the batter as this can result in a tougher cornbread texture.
- You can add mix-ins such as chopped jalapeños or shredded cheddar for variety.
- Store leftovers wrapped in plastic wrap at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
