Description
Warm, soft, and just the right touch of sweet, this Homemade Sweet Potato Cornbread combines classic Southern cornbread with the rich, natural sweetness of mashed sweet potatoes. Perfectly moist with a tender crumb, it’s ideal as a side dish for chili, soups, or holiday dinners! Plus, it’s simple to make with basic pantry ingredients.
Ingredients
Scale
- 1 cup mashed sweet potatoes (cooked and mashed until smooth)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C) and grease an 8×8-inch baking dish.
- Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Stir well.
- Whisk Wet Ingredients: In another bowl, whisk together the mashed sweet potatoes, milk, vegetable oil, and eggs until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry mixture and stir until just combined. Avoid overmixing.
- Bake: Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
- Serve: Let cool slightly, then slice and enjoy your warm, delicious cornbread!
Notes
- Substitute Suggestions: Swap sugar for honey for a richer sweetness, or add shredded cheddar or chopped jalapeños for a savory twist.
- Storage Tips: Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Can also be frozen for up to 2 months.
- Prep Time: 10
- Cook Time: 30
- Category: Global Flavors
- Method: Baking
- Cuisine: Southern-inspired
