Ingredients
Scale
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 Tbsp baking powder
- 1/4 cup packed brown sugar
- 1 large egg
- 1 cup milk (whole or low-fat)
- 1/4 cup unsalted butter, melted
- 1 cup cooked sweet potato puree
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Grease an 8×8 inch baking pan or a 9-inch cast iron skillet and set it aside.
- Step 2: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and brown sugar until the dry ingredients are fully combined.
- Step 3: In a separate medium bowl, combine the sweet potato puree, milk, large egg, and melted butter. Whisk until the mixture is smooth and evenly colored.
- Step 4: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently mix them together until the batter is just combined, being careful not to overmix.
- Step 5: Pour the batter into the prepared pan or skillet and spread evenly. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Notes
- Store cooled cornbread tightly wrapped at room temperature for up to three days, or freeze individual slices for longer freshness.
- If reheating a whole block, wrap it in foil and warm it slowly in a 300°F oven until tender, which helps prevent the edges from drying out.
- The cornbread’s subtle sweetness and moist texture pairs wonderfully with hearty chili, slow-cooked turkey barbecue, or simply slathered with cinnamon butter.
- For the best final texture, ensure your sweet potato puree is thick and not watery; if it is too runny, the finished cornbread will be dense and sticky instead of light and crumbly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American