Description
A warm and fluffy cornbread enriched with the natural sweetness of sweet potatoes, perfect for family gatherings and cozy meals.
Ingredients
Scale
- 3 medium sweet potatoes (about 1 pound)
- 2 cups milk
- 2/3 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Orange food coloring (optional; for extra color)
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 4 tablespoons honey
Instructions
- Preheat the oven to 400°F.
- Boil the sweet potatoes until very tender, then mash until smooth and soft.
- Measure out 1 ½ cups of mashed sweet potatoes and let cool slightly.
- Melt the butter in a small saucepan, and slowly whisk in the honey. Remove from heat.
- Blend the mashed sweet potato, milk, oil, eggs, vanilla, and optional food coloring in a large mixing bowl using a hand mixer until smooth and creamy.
- Whisk together the cornmeal, flour, sugar, baking powder, and salt in another large bowl.
- Fold the dry mixture into the wet ingredients until just combined. Don’t overmix.
- Pour the batter into a greased 9×13-inch pan or cast-iron skillet.
- Bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Brush a layer of honey butter onto the cornbread after 20 minutes in the oven, then continue to cook.
- Check if your cornbread is ready by inserting a wooden toothpick in the center; it should come out clean.
- Let cool slightly, then slice and serve warm with more honey butter.
Notes
For a diabetes-friendly version, consider using sugar-free alternatives like stevia or monk fruit and avoid honey or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg