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Sweet Potato Cornbread

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A delightful fusion of sweet potatoes and cornbread that makes for a perfect side dish or treat at brunch.

Ingredients

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  • 1 cup sweet potato puree
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs

Instructions

  1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
  2. In a large bowl, mix together the sweet potato puree, cornmeal, all-purpose flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, and eggs until smooth.
  4. Pour the wet ingredients into the dry mixture and stir gently until just combined.
  5. Transfer the batter into the greased baking dish and smooth the top.
  6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let it cool slightly before cutting into squares and enjoying.

Notes

For a gluten-free option, you can replace the all-purpose flour with a gluten-free blend. Consider adding spices or cheese for variations.

Nutrition

Find it online: https://www.tastysavvy.com/sweet-potato-cornbread/