Sweet Potato Cornbread
A moist, flavorful spin on classic cornbread that blends the natural sweetness and vibrant color of mashed sweet potatoes with the comforting crumb of cornmeal. This sweet potato cornbread is perfect for family gatherings, weeknight dinners, and everything in between.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour or gluten-free alternative
- 1 cup mashed sweet potatoes about 2 small sweet potatoes
- ¼ cup sugar brown sugar optional
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg or flax egg
- ¾ cup milk or buttermilk plant-based milk optional
(Optional) ½ cup grated cheese, chopped herbs, or diced peppers
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In a separate large bowl, combine the mashed sweet potatoes, egg, sugar, and milk. Stir until smooth.
- Pour the wet ingredients into the dry mixture and gently stir until just combined.
- Fold in any optional add-ins.
- Grease an 8×8-inch baking dish or preheated cast-iron skillet.
- Bake for 20–25 minutes, or until golden brown on top and a toothpick comes out clean.
- Let cool for 5–10 minutes before slicing and serving.
Notes
You can easily adapt this recipe to be gluten-free by swapping the flour, and dairy-free by using plant-based milk.