Recipe Index

Ingredients

• 1 Cup Mashed Sweet Potatoes (About 2 medium or 1 large sweet potato)
• 1 Cup Cornmeal
• 1 Cup All-Purpose Flour
• 1/4 Cup Granulated Sugar
• 1 TBSP Baking Powder
• 1/2 TSP Baking Soda
• 1/2 TSP Salt
• 2 TBSP Dark Brown Sugar
• 1/2 TSP Ground Cinnamon
• 1/4 TSP Ground Nutmeg
• 2 Large Eggs
• 1 Cup Buttermilk (Or whole milk)
• 1/4 Cup Butter (Melted)
• 1/4 Cup Vegetable Oil
• 1 TSP Vanilla Extract

Method

1. Heat the oven to 375°F and grease a 9-inch square baking pan or a cast-iron skillet.
2. Peel and cube the sweet potatoes, roast them at 400°F until tender, then mash them until smooth and measure out 1 cup.
3. Whisk the cornmeal, flour, granulated sugar, dark brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl.
4. In another bowl, whisk the eggs, buttermilk, melted butter, vegetable oil, vanilla extract and mashed sweet potatoes until well combined.
5. Pour the wet mixture into the dry ingredients and stir until just combined, without overmixing.
6. Scrape the batter into the prepared pan or skillet and smooth the top with a spatula.
7. Bake for 22 to 25 minutes, until a toothpick inserted into the center comes out clean.
8. Cool the cornbread in the pan for 5 to 10 minutes, then slice and serve it warm.

Prep: 20 min · Cook: 35 min · Total: 55 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data