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–+ servings

Sweet Potato Cornbread

This Sweet Potato Cornbread is a deliciously moist and slightly sweet twist on traditional cornbread, perfect for pairing with soups or enjoying as a snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup mashed sweet potatoes cooked and cooled
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup honey
  • 1/4 cup butter melted
  • 2 large eggs
For the Topping
  • 1/2 cup sweet corn fresh or canned

Method
 

Preparing the Batter
  1. Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan.
  2. In a large bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Mix well.
  3. In another bowl, whisk together the mashed sweet potatoes, milk, honey, melted butter, and eggs until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
Baking the Cornbread
  1. Fold in the sweet corn gently into the batter.
  2. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  3. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Remove the cornbread from the oven and let it cool in the pan for about 10 minutes.
  2. Cut into squares and serve warm or at room temperature.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 5gSodium: 400mgFiber: 3gSugar: 8g

Notes

For added flavor, consider mixing in herbs like rosemary or thyme. Serve with butter or your favorite spread for a delicious treat.

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