Sweet Potato Cornbread
A unique Southern twist on traditional cornbread, combining the natural sweetness of mashed sweet potatoes with the hearty texture of cornmeal for a moist and flavorful dish.
Equipment
- 9-inch cast-iron skillet or baking pan
- Mixing bowls
- Whisk
- Spatula
- Microwave or oven
- Fork (for piercing sweet potato)
Ingredients
1 cup mashed sweet potato (about 1 medium sweet potato)
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 cup buttermilk
1/4 cup unsalted butter, melted
2 large eggs
1 tablespoon honey
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and pierce the sweet potato with a fork. Microwave for 5-7 minutes until soft. Let cool, scoop out the flesh, and mash.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, combine the mashed sweet potato, buttermilk, melted butter, eggs, honey, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Grease a 9-inch cast-iron skillet or baking pan with butter or oil.
- Pour the batter into the skillet or pan and smooth the top with a spatula.
- Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before slicing. Serve warm with butter or honey.
Notes
- For best results, avoid overmixing the batter to keep the cornbread light and fluffy.
- Using a cast-iron skillet will give the cornbread a delicious crispy crust.
- Leftovers can be stored at room temperature for up to 3 days or frozen for up to 3 months.
- For added texture, stir in 1/2 cup of corn kernels or shredded cheese.
- Serve with chili, soups, or as a side for your favorite Southern meal.
