Description
A simple recipe for moist cornbread featuring sweet potato.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup mashed cooked sweet potato
- 1/4 cup vegetable oil
- 1 large egg
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Grease an 8×8 inch baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the milk, mashed sweet potato, vegetable oil, and egg until combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter into the prepared baking pan.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cut into squares and serve warm.
Notes
- You can use canned sweet potato puree if you do not have cooked sweet potato ready.
- For a richer flavor, substitute buttermilk for regular milk.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 7
- Sodium: 250
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 4
- Cholesterol: 30
Keywords: sweet potato cornbread, cornbread recipe, sweet potato side dish, baked bread