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Sweet Potato Cornbread

Moist and flavorful cornbread made with mashed sweet potatoes, perfect for cozy meals and holiday tables.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 230

Ingredients
  

Cornbread Batter
  • 1 cup mashed sweet potatoes cooked and cooled
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg optional
  • 2 eggs large
  • 1 cup milk or buttermilk
  • 0.5 cup unsalted butter melted
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking dish
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 375°F (190°C) and grease an 8x8-inch baking dish.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk eggs, mashed sweet potatoes, milk, melted butter, and vanilla extract.
  4. Add wet ingredients to dry ingredients and stir until just combined.
  5. Pour batter into prepared baking dish and smooth the top.
  6. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
  7. Cool for 10 minutes before slicing and serving.

Notes

For extra richness, use buttermilk and serve with honey butter.