Southern Homemade Sweet Potato Cornbread
Southern Homemade Sweet Potato Cornbread combines the comforting richness of mashed sweet potatoes with the classic grainy texture of cornbread. Moist, tender, and naturally sweet, this cornbread is perfect as a side or a snack, capturing the essence of Southern cooking with simple ingredients and nostalgic flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: Southern
- Diet: Gluten Free (if gluten-free flour substitute is used)
Ingredients
Scale
Primary Ingredients
- 1 cup mashed sweet potatoes (cooked and peeled)
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup brown sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup melted butter (plus extra for brushing)
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the Sweet Potatoes: Peel and boil your sweet potatoes until tender, then mash them thoroughly until smooth and creamy, setting aside to cool slightly.
- Mix the Dry Ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, salt, and brown sugar to ensure an even distribution of flavors and leavening.
- Combine Wet Ingredients: In another bowl, beat the eggs, then mix in melted butter, milk, vanilla extract, and the mashed sweet potatoes until everything is well incorporated.
- Blend Wet and Dry Mixtures: Slowly fold the wet ingredients into the dry mixture, stirring gently until just combined; avoid overmixing to keep the cornbread light and tender.
- Bake to Golden Perfection: Pour the batter into a greased baking dish or cast-iron skillet and brush the top with melted butter before baking. Bake at 375°F (190°C) for 30-40 minutes, until the top is golden and a toothpick inserted comes out clean.
Notes
- Use freshly cooked sweet potatoes for best flavor and moisture.
- Do not overmix the batter to keep cornbread tender.
- Baking in a cast iron skillet creates crispy, flavorful edges.
- Check doneness with a toothpick; a few crumbs indicate perfect softness.
- Brushing butter on top before baking results in a golden crust.
Nutrition
- Serving Size: 1 slice (1/8th of recipe)
- Calories: 230
- Sugar: 8g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: sweet potato cornbread, southern cornbread, sweet potato bread, moist cornbread, homemade cornbread, gluten free cornbread, comfort food, southern cooking
