Description
Discover this sweet potato cornbread recipe that transforms traditional cornbread into a moist, flavor-packed delight!
Ingredients
Scale
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- 2 medium sweet potatoes (about 1 cup mashed)
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- 1½ cups yellow cornmeal
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- 1 cup all-purpose flour
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- 2 teaspoons baking powder
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- ½ teaspoon baking soda
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- 1 teaspoon salt
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- 2 large eggs
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- 1½ cups buttermilk
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- ⅓ cup maple syrup
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- ¼ cup unsalted butter, melted
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- 2 tablespoons honey
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- 1 teaspoon vanilla extract
Instructions
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- Preheat oven to 425°F (220°C).
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- Pierce sweet potatoes with a fork and microwave for 8-10 minutes until tender. Peel and mash until smooth.
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- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
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- In another bowl, beat eggs, buttermilk, maple syrup, melted butter, and vanilla.
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- Fold mashed sweet potatoes into wet ingredients.
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- Combine wet and dry ingredients until just mixed.
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- Pour into preheated, greased cast iron skillet.
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- Bake for 30-35 minutes until golden brown.
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- Brush with honey while hot.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Calories: 225
- Sugar: 12g
- Sodium: 414 mg
- Fat: 7g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 18 mg