Sweet Potato Cornbread
A delightful twist on classic cornbread, this sweet potato cornbread features rich, moist texture and a unique flavor perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sweet potato puree
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup melted butter
- 2 eggs
Instructions
- Preheat your oven to 400°F (200°C). Grease a baking pan to prevent sticking.
- In a mixing bowl, blend the sweet potato puree, milk, melted butter, and eggs until fully combined.
- In a separate bowl, mix the cornmeal, flour, sugar, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until smooth.
- Pour the batter into the greased baking pan, ensuring it’s spread evenly.
- Bake in your preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cornbread to cool slightly before cutting and serving.
Notes
For a gluten-free version, swap all-purpose flour for a gluten-free blend. Serve warm with butter or alongside soups.
Find it online: https://breakfastrecip.com/sweet-potato-cornbread-3/