Sweet potato cornbread is a delightful and nourishing twist on traditional cornbread that combines the natural sweetness of sweet potatoes with the rich flavor of cornmeal. This moist and flavorful bread is perfect for serving alongside soups, stews, or as a stand-alone treat with butter and honey. Packed with nutrients and a hint of warmth from spices, sweet potato cornbread is not only delicious but also a comforting addition to any meal, making it a favorite for gatherings and family dinners alike.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar (optional)
- 1 teaspoon cinnamon (optional)
- 1 cup mashed sweet potato (cooked and cooled)
- 1/2 cup milk
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
Instructions:
1. Preheat your oven to 400°F (200°C) and grease an 8×8-inch or 9×9-inch baking pan.
2. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, sugar (if using), and cinnamon (if using). Whisk together until well mixed.
3. In a separate bowl, combine the mashed sweet potato, milk, eggs, and vegetable oil (or melted butter), mixing until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay.
5. Pour the batter into the prepared baking pan and spread it out evenly.
6. Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Remove from the oven and let cool for a few minutes before slicing.
8. Serve warm, either plain or with butter, honey, or your favorite spreads.
9. Enjoy this delicious sweet potato cornbread as a comforting and flavorful addition to your meals!
Aprile's Kitchen 