Description
This moist & fluffy sweet potato cornbread recipe blends sweet potatoes with warm spices for a rich, tender crumb. Perfect side dish for BBQ, soups, or holiday feasts.
Ingredients
1 cup mashed sweet potatoes
1 cup cornmeal
3/4 cup all-purpose flour
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
3/4 cup buttermilk
1/4 cup unsalted butter, melted
Instructions
1. Preheat the oven to 375°F and grease a 9×9-inch baking pan or cast iron skillet.
2. In a large bowl, mix cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk sweet potatoes, eggs, buttermilk, melted butter, and brown sugar until smooth.
4. Add wet ingredients to the dry mix and stir until just combined.
5. Pour the batter into the pan and bake for 25–30 minutes until golden and a toothpick comes out clean.
6. Let it cool for 10 minutes before slicing and serving.
Notes
This cornbread is best served warm with a pat of butter or drizzle of honey.
You can use leftover roasted sweet potatoes for convenience.
Avoid overmixing to maintain the fluffy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 8g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg