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Moist and Simple Sweet Potato Cornbread Recipe

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4 from 9 reviews

This Moist and Simple Sweet Potato Cornbread combines the natural sweetness and creaminess of sweet potatoes with the hearty texture of cornmeal. Enhanced with warming cinnamon and optionally zucchini for added moisture, this cornbread is baked to golden perfection, making it an ideal side or snack that’s both comforting and nutritious.

Ingredients

Dry Ingredients

  • 2 cups cornmeal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt

Wet Ingredients

  • 1 cup sweet potato puree (about 1 large or 2 small sweet potatoes, preferably cooked in an air fryer)
  • 2/3 cup yogurt or sour cream (dairy-free alternative can be used)
  • 1/4 cup honey
  • 1/4 cup butter, ghee, or coconut oil, melted and cooled
  • 2 eggs

Optional

  • 1 medium zucchini, grated (squeezed to remove excess liquid)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper, making sure to grease the exposed sides for easy release.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, baking powder, baking soda, ground cinnamon, and sea salt until well combined to ensure even rising and flavor distribution.
  3. Combine Wet Ingredients: In a separate bowl, whisk the sweet potato puree, yogurt (or sour cream), honey, melted butter (or ghee/coconut oil), and eggs until smooth and cohesive.
  4. Incorporate Ingredients: Pour the wet mixture into the dry ingredients and gently fold together until just combined to avoid overmixing, which can toughen the cornbread.
  5. Add Optional Zucchini: If using zucchini, thoroughly squeeze out as much moisture as possible to maintain batter consistency, then fold the grated zucchini gently into the batter.
  6. Transfer to Pan: Pour the batter evenly into the prepared pan and smooth the top with a spatula for even baking.
  7. Bake: Place the pan in the oven and bake for 25 to 30 minutes until the top is golden and a toothpick inserted in the center comes out clean, indicating doneness.
  8. Finish and Cool: For an extra shiny and rich top, spread a thin layer of butter over the cornbread immediately after removing it from the oven. Let cool in the pan for about 10 minutes.
  9. Slice and Serve: Remove the cornbread from the pan using the parchment paper edges, slice into 16 squares, and serve warm with additional butter and honey if desired.

Notes

  • The sweet potatoes can be cooked by air frying, boiling, or baking before pureeing.
  • Use dairy-free yogurt or sour cream alternatives to make the recipe vegan-friendly.
  • Grated zucchini adds extra moisture and nutrition but is optional.
  • Do not overmix the batter to keep the cornbread tender.
  • For a gluten-free version, ensure the cornmeal and baking powder are certified gluten-free.

Find it online: https://yumntasty.com/moist-and-simple-sweet-potato-cornbread-recipe/