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–+ servings

Sweet Potato Cornbread

Discover the perfect blend of tradition and innovation with this homemade sweet potato cornbread. A moist, tender, and irresistibly sweet treat for any occasion.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9 pieces
Calories: 180kcal
Cost: $8.00

Equipment

  • 8x8-inch baking pan
  • Mixing bowls
  • Whisk or spoon
  • Measuring cups and spoons
  • Toothpick for testing doneness

Ingredients

  • 1 cup mashed sweet potatoes (cooked)
  • 1 cup corn flour
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs

Instructions

  • Preheat your oven to 400°F (200°C) and grease an 8x8-inch baking pan.
  • In a large bowl, combine cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk until well mixed.
  • In another bowl, mix mashed sweet potatoes, milk, vegetable oil, and eggs until smooth.
  • Pour the wet mixture into the dry ingredients and stir until just combined; avoid overmixing.
  • Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
  • Let cool slightly before cutting and serve warm with butter if desired.

Notes

For a gluten-free version, substitute all-purpose flour with gluten-free flour. Sweeten more by increasing the sugar to 1/3 cup. For richer flavor, substitute vegetable oil with melted butter. Store leftovers in an airtight container for up to 2 days or refrigerate for 5 days. To freeze, wrap in plastic and store in a freezer bag for up to 2 months. Thaw at room temperature or reheat in the oven.

Nutrition

Calories: 180kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg
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