Description
Sweet Potato Cornbread combines the sweetness of roasted sweet potatoes with fragrant pumpkin pie spice, creating a warm, comforting dish perfect for any meal.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup mashed sweet potatoes
- 1/2 cup brown sugar
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup melted butter
Instructions
- Preheat your oven to 400°F (200°C). Grease your 9×9-inch baking dish or line it with parchment paper.
- Mix the cornmeal, all-purpose flour, brown sugar, sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
- Whisk together the buttermilk, mashed sweet potatoes, eggs, and melted butter in a separate bowl.
- Combine the wet mixture into the dry ingredients and gently fold until just combined.
- Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Cool slightly before slicing and serve warm.
Notes
For best results, use room-temperature ingredients and avoid overmixing for a lighter texture. This cornbread pairs well with chili, soups, or can be enjoyed with honey.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg