Southern Sweet Potato Cornbread
Ingredients:
1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
1 cup buttermilk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Directions:
Prepare the Sweet Potatoes:
Preheat your oven to 400°F (200°C).
Bake or boil the sweet potatoes until tender. Once cooked, peel and mash them until smooth. Set aside.
Mix the Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine the Wet Ingredients:
In a separate bowl, whisk together the mashed sweet potatoes, eggs, buttermilk, melted butter, and vanilla extract until smooth.
Combine and Bake:
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Pour the batter into a greased 9×9-inch baking dish or cast-iron skillet.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Serve:
Let the cornbread cool slightly before slicing.
Serve warm with butter or honey, if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 220 kcal | Servings: 9 servings
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