Description
A moist and tender cornbread made with sweet potatoes and brown sugar, perfect as a comforting side dish.
Ingredients
- 1 1/4 cups self-rising cornmeal
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup mashed sweet potato
- 2 eggs, lightly beaten
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 1 cup whole milk
Instructions
- Preheat oven to 375°F and grease a skillet or 9×13 baking dish.
- In a large bowl, mix cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix sweet potato, eggs, melted butter, and vanilla.
- Combine wet and dry ingredients, then stir in milk until just mixed.
- Pour batter into prepared pan and bake for 25 minutes or until a toothpick comes out clean.
- Cool slightly before serving.
Notes
- Use baked sweet potatoes for best flavor.
- Add 1 extra egg for a less crumbly texture.
- Great with molasses butter or honey.
- Can be made into muffins; adjust baking time.