Homemade Sweet Potato Cornbread
Ingredients:
- 1 cup cooked and mashed sweet potatoes
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup melted butter (for greasing the pan)
Directions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together mashed sweet potatoes, milk, eggs, vegetable oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5. Grease an 8-inch square baking pan with melted butter.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool slightly before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 280 kcal | Servings: 8 servings
Tips:
Use freshly cooked sweet potatoes for a richer, naturally sweet flavor.
Avoid overmixing the batter to keep the cornbread light and tender.