Sweet Potato Cornbread
Discover the delightful fusion of flavors with sweet potato cornbread. This guide provides a detailed recipe, tips, and variations to create a moist, flavorful bread that perfectly balances sweet and savory.
Equipment
- 9-inch Baking Pan
- Cast Iron Skillet (Optional)
Ingredients
Dry Ingredients
- 1 cup Cornmeal (120g)
- 1 cup All-purpose flour (120g)
- 1 tablespoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
Wet Ingredients
- 1 cup Sweet potato puree (240g), cooked and mashed
- 2 large Eggs
- 1 cup Milk (240ml)
- 1/4 cup Melted butter (57g)
- 2 tablespoons Honey (optional, for extra sweetness)
Instructions
- Prepare the oven: Preheat your oven to 375°F (190°C). Grease a 9-inch baking pan or cast iron skillet.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, mix the sweet potato puree, eggs, milk, melted butter, and honey (if using).
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cornbread cool in the pan for a few minutes before slicing and serving.
Notes
- Use fresh ingredients: Freshly cooked and mashed sweet potato puree will give the best flavor.
- Don't overmix: Overmixing can lead to a tough cornbread. Mix until just combined.
- Check for doneness: Use a toothpick to check for doneness. It should come out clean when inserted into the center.
- Serve warm: Cornbread is best served warm with a pat of butter or a drizzle of honey.