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Sweet Potato Cornbread

This sweet potato cornbread is moist, tender, and packed with natural sweetness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup mashed sweet potatoes cooked and cooled
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Baking dish or cast iron skillet
  • Spatula

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Cook your sweet potatoes until tender, then mash them and let them cool.
  3. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  4. In another bowl, mix the mashed sweet potatoes, milk, vegetable oil, and eggs until smooth.
  5. Pour the wet mixture into the dry ingredients and gently stir until just combined.
  6. Grease your baking dish or skillet with a little oil or butter.
  7. Pour the batter into the prepared dish and smooth the top.
  8. Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
  9. Allow the cornbread to cool for a few minutes before slicing.

Notes

This cornbread pairs beautifully with various dishes such as chili and soups.