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–+ servings

Homemade Sweet Potato Cornbread

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A comforting and delicious cornbread made with sweet potatoes, perfect for any meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breads, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour Can substitute with whole wheat flour for a nuttier flavor.
  • 1 tbsp baking powder
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup mashed cooked sweet potato Use freshly mashed for best flavor.
  • 1/2 cup milk Almond milk can be used as a substitute.
  • 2 pcs eggs
  • 1/3 cup melted butter Coconut oil can be used in place of butter.
  • 1/4 cup honey

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together the mashed sweet potato, cornmeal, all-purpose flour, baking powder, and salt.
  3. In another bowl, combine the milk, eggs, melted butter, and honey, whisking until smooth.
  4. Pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Baking
  1. Transfer the batter to a greased baking dish, smoothing the top evenly.
  2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cool for a few minutes before slicing and serving.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 2gSugar: 5g

Notes

For storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat individual slices in the microwave for 20-30 seconds or in a 350°F oven for 10 minutes.
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