Homemade Sweet Potato Cornbread
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup cooked and mashed sweet potato
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Directions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch square baking pan or cast-iron skillet.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, combine mashed sweet potato, milk, eggs, melted butter, and vanilla extract. Mix until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
5. Pour batter into the prepared pan and spread evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Allow to 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 moist and flavorful cornbread.
Avoid overmixing the batter to keep the cornbread light and tender.