Sweet Potato Cornbread Recipe
This dish will become a favorite in your home, perfect for sharing with loved ones or savoring on your own. Let’s dive into what makes this recipe unique and how quickly you can whip it up!
Equipment
- Mixing Bowls One for dry ingredients and another for wet ingredients.
- Whisk and Spatula: For mixing and folding the batter.
- Baking Dish or Cast-Iron Skillet: Ensures even baking and enhances the flavor.
- Measuring Cups and Spoons For precise ingredient measurements.
Ingredients
- 1 cup Sweet potato puree
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1/4 cup Brown sugar
- 1/2 cup Butter (melted)
- 2 Eggs
- 3/4 cup Milk
- 1 tsp Vanilla extract
Instructions
- Preheat the Oven:Set your oven to 375°F (190°C) and grease a baking dish or cast-iron skillet.
- Mix Dry Ingredients: Combine cornmeal, flour, baking powder, salt, and brown sugar in a large mixing bowl.
- Prepare Wet Ingredients: Whisk together sweet potato puree, melted butter, eggs, milk, and vanilla extract in a separate bowl.
- Combine and Mix: Gradually add the wet ingredients to the dry mixture, stirring until combined. Avoid overmixing to keep the batter light.
- Bake the Cornbread: Pour the batter into the prepared dish and bake for 25-30 minutes. The top should be golden brown, and a toothpick inserted into the center should come clean.
- Cool and Serve: Allow the cornbread to cool slightly before slicing. Serve warm for the best flavor.
Notes
- Use room-temperature ingredients for a smoother batter and even baking.
- Sweet potato puree can be homemade or store-bought. If making it yourself, bake or boil sweet potatoes, then mash them until smooth.