Sweet Potato Cornbread Recipe
Ingredients:
1 cup mashed sweet potatoes (about 1 medium sweet potato)
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
1/2 cup milk
2 large eggs
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
Instructions:
Preheat the oven to 375°F (190°C. Grease or line an 8x8-inch baking dish or a similar-sized pan with parchment paper.
Prepare the sweet potatoes: Peel and chop the sweet potato, then boil or roast it until tender. Mash it until smooth. Measure out 1 cup of mashed sweet potatoes.
Combine dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
Combine wet ingredients: In a separate bowl, whisk together the milk, eggs, melted butter, vegetable oil, and the mashed sweet potatoes until well combined.
Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, as this could make the cornbread tough.
Bake the cornbread: Pour the batter into the prepared baking dish and smooth it out evenly. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean and the top is lightly golden.
Cool and serve: Allow the cornbread to cool for about 10 minutes before slicing and serving.
Enjoy your warm, flavorful Sweet Potato Cornbread! It's perfect for pairing with soups, stews, or just as a tasty treat on its own.