Sweet Potato Cornbread
Sweet Potato Cornbread is a delightful twist on traditional cornbread, featuring a unique flavor and moist texture from sweet potatoes.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar Adjust sweetness to taste
Wet Ingredients
- 1 cup mashed sweet potatoes Ensure well-mashed for a smooth batter
- 1/2 cup milk Can be substituted with plant-based milk for vegan option
- 1/4 cup melted butter Can be substituted with oil for vegan option
- 2 pieces eggs Can be replaced with flax eggs for vegan option
- 1/4 cup honey
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and grease a baking dish.
- In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, mix the mashed sweet potatoes, milk, melted butter, eggs, and honey until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared baking dish.
Baking
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Serve warm with honey butter. Can be customized with cheese, jalapeños, or fresh herbs. Store leftovers wrapped tightly for a few days at room temperature or up to a week in the refrigerator. Can also be frozen for up to three months.