Sweet Potato Cornbread
A wonderfully moist and rich cornbread that blends the savory heartiness of cornmeal with the subtle sweetness of mashed sweet potato, often enhanced with cinnamon. Perfect as a side dish or breakfast treat.
Equipment
- 9x9 inch baking pan Alternatively, a 10-inch cast iron skillet provides an excellent crispy crust.
- Large mixing bowl For wet ingredients
- Medium mixing bowl For dry ingredients
- Whisk/Spatula For mixing
Ingredients
- Wet Ingredients
- 1 cup Cooked mashed sweet potato (Notes: Ensure it is smooth and without skins or strings.)
- 1/2 cup Unsalted butter Notes: Melted
- 1/2 cup Milk Notes: Whole milk or buttermilk work best.
- 1/4 cup Brown sugar Notes: Packed
- 2 large Eggs
- 1 teaspoon Vanilla extract Notes: Optional, but recommended
- Dry Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground cinnamon Notes: Optional, but highly recommended
- 1/4 teaspoon Ground nutmeg Notes: Optional
- 1 tablespoon Butter for pan (Notes: Optional, for greasing the pan/skillet for a crispy crust.)
Instructions
- Prepare and Preheat
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Pan: Lightly grease a 9x9 inch baking pan or 10-inch cast iron skillet. For a crunchy crust, melt 1 tablespoon of butter directly in the pan and swirl it to coat the bottom and sides while the oven heats up.
- Combine Wet Ingredients
- In the large mixing bowl, whisk together the mashed sweet potato, melted butter, milk, brown sugar, eggs, and vanilla extract until the mixture is uniform and smooth.
- Combine Dry Ingredients
- In the medium mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Ensure all leavening agents are evenly distributed.
- Mix and Bake
- Combine: Pour the dry ingredients into the wet ingredients. Use a spatula or wooden spoon to gently fold the mixture until just combined. Stop mixing as soon as the dry ingredients disappear.
- Pour: Pour the batter into your prepared pan or skillet. Spread it evenly.
- Bake: Bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the cornbread to cool in the pan for about 10 minutes before slicing and serving.
Notes
- Do Not Overmix: Overmixing the batter will activate the gluten in the flour, resulting in a tough, dense cornbread instead of a light, fluffy one.
- Buttermilk: For a tangier flavor and even better texture, substitute the regular milk with buttermilk.
- Sweet Potato Consistency: The quality of the final product depends heavily on the mash. Ensure your sweet potato is pureed smoothly to prevent lumps in the cornbread.