Description
Delightfully creamy and sweet, this sweet potato cornbread combines the earthy sweetness of sweet potatoes with the nutty flavor of cornmeal, offering a comforting and satisfying dish.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup mashed sweet potatoes
- 1/2 cup brown sugar
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup melted butter
Instructions
- Preheat your oven to 400°F (200°C) and prepare a 9×9-inch baking dish by greasing it or lining it with parchment paper.
- Combine in a large bowl cornmeal, flour, brown sugar, sugar, baking powder, pumpkin pie spice, and salt until well mixed.
- Prepare in a separate medium-sized bowl the buttermilk, mashed sweet potatoes, eggs, and melted butter until smooth and creamy.
- Mix the wet mixture into the dry ingredients, gently folding until just combined. Aim for a slightly lumpy but uniform texture.
- Transfer the batter into the greased baking dish, spreading it evenly for uniform baking.
- Bake for 25-30 minutes until the edges are golden-brown, and a toothpick inserted in the center comes out clean.
- Cool slightly before slicing into generous squares and serve warm.
Notes
For make-ahead preparation, bake a day in advance, and reheat before serving. You can also customize with shredded cheese or chopped jalapeños.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 7g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg