Description
Comfort meets Southern charm in this sweet potato cornbread masterpiece, blending rustic flavors with subtle sweetness. Hearty cornmeal and creamy sweet potatoes merge into a golden, irresistible side dish you’ll crave at every gathering.
Ingredients
Scale
Main Ingredients:
- 1 cup mashed sweet potatoes
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
Dry Ingredients:
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 1/4 cup vegetable oil
Instructions
- Prepare the oven environment by setting the temperature to 400°F and coating an 8×8-inch baking vessel with a light grease layer to prevent sticking.
- Assemble the dry components in a spacious mixing bowl, thoroughly blending cornmeal, flour, granulated sweetener, leavening agent, and sodium chloride until uniformly distributed.
- Create a separate mixture of vibrant orange sweet potato puree, dairy liquid, plant-based cooking oil, and whisked egg proteins, stirring until achieving a consistent, smooth texture.
- Gently cascade the liquid mixture into the powdery ingredients, utilizing minimal strokes to integrate components. Cease mixing immediately once no visible flour streaks remain to maintain a tender crumb structure.
- Transfer the nascent batter into the prepared baking dish, ensuring even distribution across the surface for uniform cooking.
- Position the pan centrally in the preheated oven, allowing the cornbread to transform for approximately 25-30 minutes. Monitor for a golden-bronze exterior and confirm doneness by inserting a testing utensil that emerges without raw batter residue.
- Extract from the oven and permit a brief cooling interval, allowing the internal structure to stabilize before sectioning into inviting portions ready for immediate consumption.
Notes
- Roast sweet potatoes beforehand for deeper, caramelized flavor that enhances the bread’s natural sweetness.
- Swap vegetable oil with melted butter for a richer, more indulgent texture and improved taste profile.
- Use gluten-free flour and cornmeal to transform this recipe into a celiac-friendly version without compromising texture.
- Add a pinch of cinnamon or nutmeg to complement the sweet potato’s warm, earthy undertones and create a more complex flavor dimension.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: Southern (American)
Nutrition
- Serving Size: 8
- Calories: 180
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg