Sweet Potato Cornbread

This sweet potato cornbread combines the natural sweetness of sweet potatoes with the hearty texture of cornmeal, creating a deliciously moist and flavorful bread. It’s perfect as a side dish for soups, stews, or barbecues.

The recipe is simple and uses basic baking techniques. You can enjoy it warm with butter or as a base for savory toppings.

Creating the Perfect Sweet Potato Cornbread

Sweet potato cornbread is a delightful blend of flavors and textures. The combination of sweet potatoes and cornmeal results in a moist and flavorful bread that pairs beautifully with various dishes.

To achieve the perfect cornbread, start by selecting quality ingredients. Fresh sweet potatoes and good-quality cornmeal are essential for enhancing the overall taste. The baking process transforms these ingredients, creating a golden brown crust that encases a tender interior.

Storage and Reheating Tips

If you have leftovers, store the cornbread in an airtight container at room temperature for a couple of days. For longer storage, consider freezing slices. When ready to enjoy, simply reheat in the oven or microwave until warmed through.

This cornbread is not only delicious fresh but also makes for a delightful snack or breakfast option when reheated. The flavors continue to develop, making each bite just as enjoyable as the first.

Yield: 8 pieces

Sweet Potato Cornbread

Print

This cornbread features a delightful blend of mashed sweet potatoes and cornmeal, baked until golden brown. The recipe takes about 50 minutes from start to finish and serves 8 people.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 cup mashed sweet potatoes (cooked and cooled)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, mix the mashed sweet potatoes, milk, vegetable oil, eggs, and vanilla extract until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and Serve: Allow the cornbread to cool for a few minutes before slicing. Serve warm with butter or your favorite toppings.

Nutrition Information:

Yield:

8

Serving Size:

8
Amount Per Serving: Calories: 278Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 376mgCarbohydrates: 39gFiber: 2gSugar: 12gProtein: 6g

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Serving Suggestions

Sweet potato cornbread is incredibly versatile. Serve it warm with a pat of butter melting on top for a comforting side dish. It pairs wonderfully with soups, stews, or barbecues, adding a unique twist to your meal.

For a touch of sweetness, drizzle honey over the warm slices or serve it alongside a small bowl of honey for dipping. This combination enhances the natural flavors of the cornbread and creates a cozy dining experience.