Description
A delightful recipe for Golden Sweet Potato Cornbread that combines the sweetness of sweet potatoes with the classic texture of cornbread.
Ingredients
Scale
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional, for warmth)
- ½ cup brown sugar (or honey for a natural sweetness)
- 2 large eggs
- ½ cup buttermilk (or milk + 1 tsp vinegar)
- ½ cup melted butter (or neutral oil)
- 2 tbsp honey or maple syrup (for glaze)
- 1 tbsp melted butter (for glaze)
Instructions
- Prepare the sweet potato: Bake or boil a medium sweet potato until tender. Mash until smooth and measure 1 cup.
- Mix dry ingredients: In a large bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: In another bowl, whisk mashed sweet potato, brown sugar, eggs, buttermilk, and melted butter until smooth.
- Combine: Add wet ingredients to dry and stir just until combined (do not overmix).
- Bake: Pour into a greased 9-inch round or square pan. Bake at 375°F (190°C) for 30–35 minutes, until golden and a toothpick comes out clean.
- Glaze: Brush warm cornbread with honey-butter glaze for a glossy finish.
Notes
- For a vegan option, substitute eggs with flax eggs and use plant-based milk.
- Store leftovers in an airtight container for up to 3 days.
- This cornbread pairs well with chili or soups.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg