1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon (optional but recommended)
¼ tsp nutmeg (optional)
Wet Ingredients:
1 cup mashed cooked sweet potato (smooth & lump-free)
½ cup melted butter (or ½ cup vegetable oil)
½ cup brown sugar (or honey)
2 large eggs, room temperature
1 ¼ cups buttermilk
1 tsp vanilla extract (optional for warmth)
Ezoic
Instructions
Step 1: Prepare the Sweet Potato Mash
Cook sweet potatoes until fork-tender, then mash until completely smooth. Ensure no chunks remain—this helps the cornbread stay soft and evenly textured.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg until fully combined. This ensures even moisture absorption later.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix together the mashed sweet potato, melted butter (or oil), brown sugar, eggs, buttermilk, and vanilla extract. Whisk until creamy and well-blended.
Step 4: Make the Batter
Pour the wet mixture into the dry ingredients. Gently fold until everything is combined—avoid overmixing, as this can make the cornbread dense.
Bake to Perfection
Pour the batter into a greased 9×9 baking dish or cast-iron skillet. Bake at 375°F (190°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing.
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