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Sweet Potato Cornbread

Sweet Potato Cornbread
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This amazing sweet potato cornbread brings together the earthy sweetness of sweet potatoes with the comforting classic texture of cornbread. It’s an incredibly easy and beloved recipe perfect for any meal.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup granulated sugar (or more, to taste)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ¼ teaspoon ground nutmeg (optional)
  • 1 cup milk (buttermilk preferred)
  • 2 large eggs, lightly beaten
  • ½ cup unsalted butter, melted (or vegetable oil)
  • 1 ½ cups cooked and mashed sweet potato (from about 1 medium sweet potato)
  • ½ cup fresh or frozen corn kernels (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or an 8×8 inch baking dish.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
  3. In a separate medium bowl, whisk together the milk, eggs, melted butter (or oil), and mashed sweet potato until well combined. Stir in the corn kernels if using.
  4. Pour the wet ingredients into the dry ingredients. Stir just until moistened; do not overmix. A few lumps are okay.
  5. Pour the batter into the prepared skillet or baking dish and spread evenly.
  6. Bake for 25-30 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
  7. Let cool for a few minutes before slicing and serving.

Notes

For an extra touch of sweetness and moisture, serve warm with a dollop of butter and a drizzle of maple syrup. This cornbread also pairs wonderfully as a side to chili, roasted meats, or stews.

Find it online: https://kierasrecipes.com/moist-sweet-potato-cornbread-recipe/