Sweet Potato Cornbread
A moist and slightly sweet cornbread made with sweet potato puree, perfect for pairing with soups or enjoyed on its own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sweet potato puree
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
- In a large bowl, mix together the sweet potato puree, cornmeal, all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, and eggs until smooth and fully combined.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Transfer the fluffy batter into your greased baking dish and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before cutting and serving.
Notes
Store in an airtight container at room temperature for up to three days or freeze for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Find it online: https://www.topchoicerecipes.com/sweet-potato-cornbread/