Sweet Potato Corn Bread Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup packed light or dark brown sugar, 4 teaspoons baking powder, 1 teaspoon baking soda,1 teaspoon salt, 1/2 teaspoon cinnamon,1/4 teaspoon nutmeg, 2 eggs, 2 cups buttermilk (regular is fine),1 cup cooked and mashed sweet potato (about 1 large potato), 6 tablespoons butter, melted
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Directions: |
Directions:Preheat the oven to 400°F. Then line a 9×9 inch square baking pan with parchment paper or generously coat the pan with baking spray. You can also use a large (at least 10-12 inches) cast iron pan or a 12-cup muffin pan with cupcake liners. I use a cast iron pan.
In a medium bowl, whisk the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together. Whisk thoroughly to fully combine and set aside.
In a large bowl, whisk the eggs, buttermilk, and mashed sweet potato/puree together until fully combined. Then pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together until just combined.
Lastly, pour in the melted butter and fold it within the batter until combined. Empty the batter into the prepared baking dish and use an offset spatula to smooth out the top, if necessary.
Bake the cornbread for 35-40 minutes or until a toothpick inserted into the center of the cornbread comes out clean. Allow the cornbread to cool down for 10 minutes before cutting into. |
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Notes: |
Personal
Notes: You can freeze what you don't eat for up to 3 months.
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