Description
This Moist Sweet Potato Cornbread combines the earthy sweetness of sweet potatoes with the classic texture of cornbread, making it a perfect addition to any meal.
Ingredients
Scale
- 1 cup sweet potato puree (homemade or canned)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C) and grease a baking dish.
- In a large mixing bowl, combine the sweet potato puree, milk, vegetable oil, and eggs. Whisk until smooth.
- In another bowl, sift together the cornmeal, flour, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the batter into the greased baking dish, smoothing the top if necessary.
- Bake 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
Feel free to adjust the sweetness and add ingredients like jalapeños or cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg