Are you looking for a quick dinner idea that’s both healthy and incredibly flavorful? Then look no further! This sweet potato cornbread recipe is a delightful twist on a classic, offering a moist, subtly sweet, and utterly satisfying side dish or even a light meal. Perfect for busy weeknights or a comforting weekend brunch, this recipe is easy to follow, even for beginner cooks. Get ready to elevate your homemade cooking game!
Ingredients:
This recipe makes one 9-inch square cornbread.
- 1 cup all-purpose flour (or gluten-free blend for a gluten-free option)
- ½ cup yellow cornmeal
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1 large egg
- ½ cup milk (dairy or non-dairy)
- ¼ cup unsalted butter, melted
- ¼ cup maple syrup or honey (adjust to your sweetness preference)
Instructions:
- Preheat & Prep: Preheat your oven to 400°F (200°C). Grease and flour a 9-inch square baking pan. This ensures your cornbread will release easily once baked.
- Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure all the dry ingredients are well combined to ensure even leavening.
- Wet Ingredients: In a separate bowl, combine the mashed sweet potato, egg, milk, melted butter, and maple syrup. Whisk until everything is thoroughly blended.
- Combine: Gently pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to a tough cornbread, so be gentle!
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it as ovens can vary.
- Cool & Serve: Let the cornbread cool in the pan for a few minutes before cutting and serving. Enjoy warm!
Tips for the Best Sweet Potato Cornbread:
- Sweet Potato Choice: Using a well-cooked, moist sweet potato is key. If your sweet potato is dry, add a tablespoon or two more milk to the batter.
- Don't Overmix: Gentle mixing is crucial for a tender crumb. Overmixing develops the gluten in the flour, resulting in a tough texture.
- Pan Selection: A cast iron skillet is fantastic for this recipe, offering excellent heat distribution and a wonderfully crisp crust. If using a cast iron skillet, reduce the baking temperature by 25 degrees.
- Variations: Feel free to experiment! Add ½ cup of chopped pecans or walnuts for added crunch, or a pinch of red pepper flakes for a subtle kick.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. This is an approximation based on using all-purpose flour and whole milk:
- Calories: Approximately 200-250
- Protein: 4-5g
- Fat: 8-10g
- Carbohydrates: 30-35g
- Fiber: 2-3g
This sweet potato cornbread recipe is a delicious and healthy addition to your repertoire of easy recipes. It’s perfect as a side dish with chili, soup, or even as a light meal on its own. The natural sweetness of the sweet potato makes it a fantastic alternative to traditional cornbread. Enjoy creating this delicious dish in your own kitchen!