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Sweet Potato Cornbread

Moist, tender cornbread made with mashed sweet potatoes and warm Southern flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cornbread Batter
  • 1 cup mashed sweet potatoes cooked and cooled
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter melted
  • 0.5 cup brown sugar packed
  • 2 eggs large
  • 0.75 cup milk or buttermilk

Equipment

  • Mixing bowls
  • Whisk
  • Baking dish

Method
 

  1. Preheat oven to 375°F (190°C). Grease a baking dish.
  2. Whisk together cornmeal, flour, baking powder, baking soda, and salt.
  3. Mix mashed sweet potatoes, melted butter, and brown sugar until smooth.
  4. Add eggs and milk, stirring until combined.
  5. Fold dry ingredients into wet ingredients until just mixed.
  6. Pour batter into dish and smooth top.
  7. Bake 30–35 minutes until golden and set.
  8. Cool slightly before slicing and serving.

Notes

Do not overmix to keep cornbread tender.