Description
A moist and flavorful cornbread infused with the sweetness of sweet potato and the pop of corn kernels. This recipe is perfect as a side dish or a delicious snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup corn kernels (fresh or frozen, thawed)
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together mashed sweet potato, buttermilk, melted butter, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the corn kernels.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before slicing and serving.
Notes
- For a richer flavor, you can use honey or maple syrup instead of sugar.
- Add a pinch of cayenne pepper for a touch of heat.
- This cornbread can be stored at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Sweet Potato Cornbread, cornbread recipe, sweet potato, corn, Southern baking, quick bread