This delightful homemade sweet potato cornbread is a perfect blend of sweet and savory flavors. With the natural sweetness of mashed sweet potatoes and a hint of spices, it’s a comforting addition to any meal. Whether you enjoy it as a side dish or a snack, this cornbread is sure to become a favorite!
Ingredients:
For the Cornbread:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
1/2 cup milk
1/2 cup sour cream
2 large eggs
1/4 cup unsalted butter, melted
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
For the Topping:
2 tablespoons butter, melted
1 tablespoon honey
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Grease an 8×8-inch baking dish or cast-iron skillet with butter or cooking spray.
Prepare the Cornbread Batter:
In a large bowl, combine the cornmeal, flour, granulated sugar, baking powder, and salt.
In another bowl, mix the mashed sweet potatoes, milk, sour cream, eggs, melted butter, cinnamon, and nutmeg until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
Bake the Cornbread:
Pour the batter into the prepared baking dish or skillet.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Prepare the Topping:
While the cornbread is baking, you can prepare the topping by mixing the melted butter and honey together.
Brush the mixture over the hot cornbread as soon as it comes out of the oven for a sweet, buttery finish.
Cool and Serve:
Let the cornbread cool slightly before cutting into squares or wedges.
Serve warm or at room temperature.
Nutrition (per serving, approximately 9 servings)
Calories: 220
Protein: 4g
Carbohydrates: 32g
Fat: 9g
Fiber: 2g
Sugar: 12g
Sodium: 300mg
