Description
A moist and tender cornbread made with sweet potatoes. This side dish pairs well with chili or stews.
Ingredients
Scale
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan.
- Peel and dice the sweet potato. Boil until tender, about 10 minutes. Drain and mash until smooth.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, mix together mashed sweet potato, milk, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Pour the batter into the prepared pan. Spread evenly.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes. Then serve warm.
Notes
- You can use canned sweet potato puree if you are short on time.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg