Sweet Potato Cornbread
Sweet potato cornbread is a delightful mix of bright orange sweetness and hearty cornmeal. It’s like getting a warm hug from the South! This dish takes traditional cornbread, adds mashed sweet potato for extra moisture and color, creating a tender crumb with a hint of natural sweetness.
Equipment
- Baking pan
- Mixing bowls
- Whisk
Ingredients
Ingredients
- 300 g Mashed sweet potato
- 200 g Cornmeal
- 100 g All-purpose flour
- 10 g Baking powder
- 5 g Salt
- 60 ml Milk (or dairy-free alternative)
- 60 g Butter (or oil)
- 2 pieces Eggs
Instructions
- Preheat your oven to 190°C and prepare a suitable baking pan by greasing it.
- In one bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In another bowl, mix together the mashed sweet potato, milk, melted butter, and eggs until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined; do not overmix to ensure a tender crumb.
- Pour the batter into the greased baking pan and bake for about 30 minutes or until the center is set and the top is golden brown.
- Let the cornbread cool for a few minutes before slicing to ensure clean edges.
Notes
Tip: For an extra touch, add a pat of butter right before slicing; it gives the bread shine and depth.