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–+ servings
Sweet Potato Cornbread

Deliciously Moist Sweet Potato Cornbread for Comfort Cravings

This Sweet Potato Cornbread is a delightful twist on a classic recipe, combining the natural sweetness of sweet potatoes with a tender texture, perfect for breakfast or as a side dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 9 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread
  • 2 cups Mashed Sweet Potatoes Can substitute with pumpkin puree for a different flavor.
  • 1 cup Cornmeal Substitute with gluten-free cornmeal for a gluten-free option.
  • 1 cup All-Purpose Flour Use whole wheat flour for added fiber.
  • 0.5 cup Granulated Sugar Reduce for less sweetness or substitute with honey (adjust liquid content).
  • 1 tablespoon Baking Powder Ensure it's fresh for best results.
  • 0.5 teaspoon Salt A crucial ingredient for balancing sweetness.
  • 1 cup Milk Use dairy-free milk to make it vegan.
  • 0.25 cup Vegetable Oil Can substitute with melted coconut oil or unsalted butter.
  • 2 large Eggs Replace with flax eggs for a vegan alternative.
  • 1 teaspoon Vanilla Extract Optional but recommended for depth.
  • 1 teaspoon Cinnamon Optional; omit for a simpler flavor.
  • 1 cup Corn Kernels Fresh or frozen can be used, or omit for a simpler recipe.

Equipment

  • 8-inch square baking pan
  • Mixing bowls
  • spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C). Grease an 8-inch square baking pan generously with vegetable oil or butter.
  2. Peel and chop the sweet potatoes into chunks and boil for 15-20 minutes until fork-tender. Drain and mash until smooth.
  3. In a large bowl, mix cornmeal, flour, sugar, baking powder, salt, and cinnamon until evenly blended.
  4. In another bowl, whisk together milk, vegetable oil, eggs, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and mix gently until combined. Avoid overmixing.
  6. Fold in the mashed sweet potatoes and corn kernels until evenly combined.
  7. Pour the batter into the greased baking pan and smooth the top with a spatula.
  8. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool further.
  10. Slice into squares and serve warm, optionally with butter or alongside soup or stew.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 33gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 6gVitamin A: 1600IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure sweet potatoes are fully cooked and mashed to achieve a creamy texture. Avoid overmixing the batter to keep the cornbread light and fluffy.

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