Homemade Sweet Potato Cornbread

Description:
Homemade Sweet Potato Cornbread is a moist, tender, and slightly sweet bread infused with the earthy flavor of sweet potatoes. Perfect as a side dish for chili, soup, or your favorite Southern meals, this twist on classic cornbread is hearty and delicious. Serve it warm with butter, honey, or a drizzle of maple syrup for a delightful treat.

Ingredients (Serves 8-10)

For the Cornbread:

• Sweet potato (mashed): 1 cup (about 1 medium sweet potato)
• Cornmeal: 1 cup (120 g)
• All-purpose flour: 1 cup (125 g)
• Brown sugar: ⅓ cup (70 g)
• Baking powder: 1 tbsp
• Salt: ½ tsp
• Ground cinnamon: ½ tsp
• Eggs: 2 large
• Buttermilk: 1 cup (240 ml)
• Unsalted butter (melted): ½ cup (1 stick or 115 g)
• Vanilla extract: 1 tsp

Optional Add-ins:

• Chopped pecans: ¼ cup
• Honey or maple syrup: For serving

Instructions:

Step 1: Prepare the Sweet Potato

1. Preheat your oven to 400°F (200°C). Pierce the sweet potato with a fork and bake for 40-50 minutes, or until soft. Alternatively, microwave it for 6-8 minutes.
2. Once cooked, let the sweet potato cool, peel it, and mash it until smooth. Measure 1 cup of mashed sweet potato and set aside.

Step 2: Prepare the Batter

1. Reduce the oven temperature to 375°F (190°C). Grease a 9-inch (23 cm) square or round baking dish, or line it with parchment paper.
2. In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, salt, and cinnamon.
3. In another bowl, combine the mashed sweet potato, eggs, buttermilk, melted butter, and vanilla extract. Mix until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix. Fold in the chopped pecans if using.

Step 3: Bake the Cornbread

1. Pour the batter into the prepared baking dish and spread it evenly with a spatula.
2. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
3. Let the cornbread cool in the pan for 10 minutes before slicing and serving.

Tips for Success:

• Sweet Potato Prep: For extra flavor, roast the sweet potato instead of microwaving it.
• Buttermilk Substitute: Mix 1 cup of milk with 1 tbsp of vinegar or lemon juice and let it sit for 5 minutes.
• Moisture: Avoid overbaking to ensure the cornbread stays moist and tender.

Recommendations:

• Serving Suggestions: Serve warm with butter, honey, or a drizzle of maple syrup. It pairs wonderfully with chili, soups, or roasted meats.
• Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven for a fresh-out-of-the-oven taste.
• Freezing: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw and reheat before serving.

Nutrition (Per Slice):

• Calories: ~220
• Protein: 4 g
• Fat: 10 g
• Carbohydrates: 30 g
• Sugar: 10 g
• Fiber: 2 g

This Sweet Potato Cornbread is a crowd-pleaser with its moist texture and rich, comforting flavors. It’s sure to be a standout addition to your table! ✨