Description
A heartwarming Sweet Potato Cornbread featuring a tender, moist interior and a slightly crumbly exterior, perfect for any occasion.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup mashed sweet potatoes
- 1/2 cup brown sugar
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup melted butter
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9×9-inch baking dish.
- Combine the cornmeal, flour, brown sugar, sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
- Whisk together the buttermilk, mashed sweet potatoes, eggs, and melted butter in a separate smaller bowl.
- Pour the wet mixture into the dry ingredients, gently folding until just combined.
- Transfer the batter to the greased baking dish, spreading it evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool slightly before slicing and serve warm.
Notes
Make ahead by preparing sweet potatoes in advance. Opt for room temperature ingredients for optimal texture.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg