Sweet Potato Cornbread: A Moist, Flavorful Twist on a Classic Recipe
Sweet potato cornbread is a delightful twist on a classic comfort food, combining the earthy, slightly sweet flavors of sweet potatoes with the rustic, crumbly texture of traditional cornbread.
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the sweet potatoes by roasting or boiling, then mash or puree until smooth.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, mix the mashed sweet potato, buttermilk, eggs, melted butter, and honey.
- Gradually pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Grease a baking pan and pour the batter into it, smoothing the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before transferring it to a cooling rack.
Notes
Ensure sweet potatoes are cooked and cooled before mashing. Adjust sweetness to taste.