Sweet Potato Cornbread

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Quick and easy cornbread with mashed sweet potato added to the batter. This cornbread is easy to make, with mashed sweet potatoes. The added sweet potato makes a delicious cornbread that is perfect for serving alongside any fall dinner. Such as a bowl of soup or chili. Serve warm topped with butter for a delicious dish.

This fluffy cornbread is made by first peeling and dicing the sweet potato. Place into a saucepan and cover with water. Bring to a boil over medium heat and let cook until the sweet potato is fork tender. Drain and mash the mashed potato with either a fork or potato masher until smooth. Whisk the mashed sweet potato with the remaining ingredients until smooth. Pour into a greased round pie plate and bake until lightly golden browned.

freshlyhomecooked

Sweet Potato Cornbread

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Ingredients Method

Ingredients

  

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/4 cup granulated sugar
• 1 sweet potato, cooked and mashed
• 1 large egg
• 1 cup milk
• 1/3 cup vegetable oil

Method

 

1. Preheat oven to 400 F. In a large bowl, whisk together flour, cornmeal, sugar, salt, and baking powder.
2. Add in mashed sweet potato, egg, milk, and vegetable oil. Whisk until smooth. Spread batter into a greased 9-inch pie plate. Bake for 25-30 minutes.

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