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Amazing Sweet Potato Cornbread: 10 Min Prep

Sweetpotato Cornbread
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Enjoy this moist, fluffy, and dairy-free Sweet Potato Cornbread recipe. It’s a quick and easy bake perfect for any meal, offering a delightful blend of sweet and savory notes.

Ingredients

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  • 1 cup All-Purpose Flour (or gluten-free flour blend)
  • 1 cup Yellow Cornmeal
  • 2 tablespoons Baking Powder
  • 1 teaspoon Salt
  • 2 tablespoons Sugar
  • 1 cup Milk (plant-based for dairy-free)
  • 1/4 cup Oil (melted coconut oil optional)
  • 2 large Eggs (or flax eggs for vegan)
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg (optional)
  • 1 cup Sweet Potatoes (mashed baked)
  • Optional Toppings: Honey or Maple Syrup, Butter or Coconut Spread

Instructions

  1. Preheat your oven to 450°F (232°C).
  2. In a large bowl, sift together the all-purpose flour, cornmeal, baking powder, salt, and sugar.
  3. In a separate bowl, whisk together the lightly beaten eggs, oil, and milk. Mix in the mashed sweet potatoes until well combined.
  4. Gradually pour the wet ingredients into the dry ingredients and mix gently until just incorporated. Do not overmix.
  5. Pour the batter into a greased 9-inch baking pan or divide into a 12-cup muffin tin.
  6. Place in the preheated oven and bake for about 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  7. Serve warm with optional toppings like honey, maple syrup, butter, or coconut spread.

Notes

  • Avoid overmixing the batter to ensure a light and fluffy texture.
  • Customize flavors with additional spices or toppings as desired.
  • Ensure sweet potatoes are well-drained and thoroughly mashed for optimal texture.
  • Check baking powder for freshness for best rising results.

Nutrition

Find it online: https://keepityummy.com/sweet-potato-cornbread-recipe/

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