Sweet Potato Cornbread

Cornbread is a beloved staple in Southern cuisine, known for its golden crust and moist, fluffy texture. Traditionally made from a simple blend of cornmeal, flour, milk, and eggs, cornbread has been served alongside hearty meals for generations, symbolizing comfort and home-cooked goodness. Its versatility allows it to be enjoyed as a side dish or a standalone snack, often accompanying dishes like chili, fried chicken, or barbecued meats. Over the years, cornbread has transcended its humble origins, inspiring countless variations that cater to different tastes and dietary preferences.

Discover a delicious twist on a classic dish with this sweet potato cornbread recipe! Combining the natural sweetness of sweet potatoes with traditional cornbread ingredients, this flavorful recipe offers a moist and fluffy texture that's perfect for any meal. Whether you're serving it alongside chili or as a standalone snack, sweet potato cornbread is sure to impress. Click to explore the full recipe and elevate your culinary experience today!

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Ingredients

1 cup mashed cooked sweet potatoes (about 2 medium sweet potatoes)

1 cup cornmeal

1/2 cup all-purpose flour

1/4 cup sugar (preferably brown for a deeper flavor)

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk (dairy or non-dairy)

1/4 cup unsalted butter, melted (or coconut oil for a dairy-free option)

2 large eggs

1 cup corn kernels (fresh, frozen, or canned)

1/2 teaspoon smoked paprika (for a subtle smokiness)

Optional: 1/4 cup chopped fresh herbs (like chives or parsley) for garnish

Instructions

Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a cast iron skillet with butter or cooking spray.

In a large bowl, mix the cornmeal, all-purpose flour, sugar, baking powder, salt, and smoked paprika until well combined.

In another bowl, whisk together the mashed sweet potatoes, milk, melted butter, and eggs until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.

Fold in the corn kernels and any optional herbs gently until evenly distributed in the batter.

Pour the batter into the prepared baking pan or skillet and smooth the top with a spatula.

Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for about 10 minutes before slicing.

Serve warm, optionally garnished with chopped herbs for added color and flavor.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 9