Sweet Potato Cornbread Recipe
Ingredients:
1 cup sweet potato puree (cooked and mashed)
1 cup cornmeal
1 cup all-purpose flour
½ cup granulated sugar (adjust to taste)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 large eggs
1 cup buttermilk (or milk of choice)
¼ cup vegetable oil (or melted butter)
Optional: ½ cup corn kernels (fresh, frozen, or canned)
Instructions:
1. Prepare the Oven and Pan:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Baking Dish: Grease an 8-inch square baking dish or a similarly sized cast-iron skillet.
2. Mix Dry Ingredients:
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together until well combined.
3. Mix Wet Ingredients:
In another bowl, combine the sweet potato puree, eggs, buttermilk, and vegetable oil. Mix well until smooth.
4. Combine Mixtures:
Pour the wet ingredients into the dry ingredients. Stir until just combined. If using, fold in the corn kernels.
5. Bake:
Pour the batter into the prepared baking dish. Smooth the top with a spatula.
Bake: Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve:
Allow the cornbread to cool for a few minutes before slicing. Serve warm, optionally with butter or honey.