Sweet Potato Cornbread Recipe
Try a new twist on your favorite dish with this Sweet Potato Cornbread. All the flavors of Fall packed into a sweet and savory cornbread that you can put together in 40 minutes!
Servings: 9 slices
Calories: 270kcal
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup light brown sugar
- 1 tsp baking soda
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 eggs
- 2 cups buttermilk
- 1 cup cooked mashed sweet potato
- 6 Tbsp butter melted
Instructions
- Preheat your oven to 400 degrees Fahrenheit and generously grease a 9x9 baking pan with baking spray.
- In a medium bowl add in the cornmeal, flour, light brown sugar, baking soda, baking powder, nutmeg, cinnamon, salt, and whisk together.
- In a large bowl mix together the eggs, buttermilk, and mashed sweet potato until combined.
- Then add the dry ingredients to the wet ingredients and fold everything together.
- Next, add in the melted butter to the cornbread batter and fold in until combined.
- Add your batter to the prepared baking dish and bake for 30-35 minutes until a toothpick comes out clean.
- Finally serve and enjoy!
Video
Notes
You can store this Sweet Potato Cornbread in an airtight container on your counter at room temperature for up to 2 days. You can also store it in the fridge in an airtight container or wrapping it in plastic and aluminum foil and it will last 4-5 days.
To freeze this recipe place the cornbread in a freezer-safe container and it will store up to 2 months.
To reheat, thaw to room temperature and place in the microwave for a few seconds to warm up.
Nutrition
Serving: 1slice | Calories: 270kcal | Carbohydrates: 36g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 580mg | Potassium: 218mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2471IU | Vitamin C: 0.4mg | Calcium: 187mg | Iron: 2mg
