Description
A delightful twist on classic cornbread, combining sweet potatoes and cornmeal for a moist and fluffy texture.
Ingredients
Scale
- 1 cup mashed sweet potatoes
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C). Grease a baking pan with butter or cooking spray.
- In a mixing bowl, combine the mashed sweet potatoes, cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared baking pan.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool before serving.
Notes
Serve warm with butter, honey, or maple syrup. Store in plastic wrap at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg