Description
A delicious blend of sweet potatoes and cornbread that offers a moist texture and rich flavor, perfect for fall gatherings.
Ingredients
Scale
- 1 cup sweet potatoes, cooked and mashed
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9×9-inch baking dish.
- Combine the cornmeal, all-purpose flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large mixing bowl. Whisk until well mixed.
- Whisk together the buttermilk, eggs, and melted butter in another bowl until smooth.
- Pour the wet ingredients into the dry mix and stir gently until everything is just combined.
- Gently fold in the mashed sweet potatoes until evenly distributed.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for about 25-30 minutes, or until golden brown and a toothpick comes out clean.
- Allow to cool slightly before slicing and serving.
Notes
Make-ahead tip: Prepare the batter the night before and store in the fridge. Bake fresh in the morning.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg