Sweet Potato Cornbread
Sweet Potato Cornbread is a delightful blend of sweet and savory flavors, creating a warm, comforting side dish that’s perfect for family gatherings or cozy dinners. With its fluffy texture and rich buttery taste, this cornbread is sure to impress your guests and become a staple in your home. Whether enjoyed on its own or paired with soups and stews, each bite is a reminder of the warmth of home-cooked meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (peeled and cubed)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1 cup buttermilk
- 2 large eggs (beaten)
- 1/4 cup melted butter
- Olive oil (for roasting)
Instructions
- Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan or line with parchment paper.
- Toss sweet potato cubes with olive oil and salt; roast for 25-30 minutes until tender.
- In a bowl, whisk together cornmeal, flour, baking powder, and sugar.
- In another bowl, mix buttermilk, eggs, and melted butter until smooth. Fold into dry ingredients gently.
- Mash roasted sweet potatoes and fold into the batter until just combined.
- Pour batter into the prepared pan; bake for 25-30 minutes until golden brown.
Nutrition
- Serving Size: 1 piece (about 60g)
- Calories: 175
- Sugar: 4g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For gluten-free options, substitute regular flour with almond or coconut flour. Enhance flavors by adding herbs like rosemary or spices such as cinnamon.