Description
A delightful twist on traditional cornbread, enriched with the natural sweetness of roasted sweet potatoes and spices.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup mashed sweet potatoes
- 1/2 cup brown sugar
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup melted butter
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9×9-inch baking dish generously for easy release.
- In a large bowl, mix together cornmeal, all-purpose flour, brown sugar, granulated sugar, baking powder, pumpkin pie spice, and salt. Stir until all the dry ingredients are well combined.
- In a separate bowl, whisk together buttermilk, mashed sweet potatoes, eggs, and melted butter until smooth and creamy.
- Pour the wet mixture into the dry ingredients. Using a spatula, gently fold until just combined, being careful not to overmix.
- Transfer the batter to your greased baking dish, spreading it evenly for a consistent bake.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing. Serve warm and enjoy.
Notes
Make-ahead tips: Prepare the batter a day in advance and store it in the fridge. Bake it just before serving for fresh cornbread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: sweet potato cornbread, cornbread, baking, comfort food, vegetarian