Moist Sweet Potato Cornbread (One-Bowl) Recipe
This Moist Sweet Potato Cornbread strikes the perfect balance between tender and lightly sweet, made with a full cup of mashed sweet potato to ensure moistness and a comforting cornmeal texture. This one-bowl recipe is easy to prepare and pairs wonderfully as a cozy side dish for chili or soups.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 pieces
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup cooked, mashed sweet potato (see cooking suggestions below)
- 1 cup milk of choice
- 3 Tablespoons avocado oil or melted butter
- ⅓ cup light brown sugar
- 2 large eggs
- 1 cup yellow cornmeal
- ¾ cup white whole wheat flour or 1 cup all-purpose or gluten-free flour blend
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cooking Suggestions for Sweet Potato
- Oven baked
- Slow cooker
- Instant Pot
Instructions
- Preheat and prepare pan: Heat the oven to 375 degrees Fahrenheit and grease a 9-inch square baking pan or cast iron skillet to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the mashed sweet potato, milk, avocado oil or melted butter, light brown sugar, and eggs until smooth and combined.
- Add dry ingredients: Stir in the yellow cornmeal and white whole wheat flour (or alternative flour). Sprinkle baking powder, baking soda, and salt evenly over the top of the mixture to facilitate even mixing.
- Combine batter: Use a large spoon or rubber spatula to gently mix all ingredients together until the dry ingredients are just incorporated, avoiding overmixing.
- Pour and spread batter: Pour the batter into the prepared baking pan or skillet, spreading it evenly for uniform cooking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. For precise baking, the internal temperature should reach 200℉.
- Cool and serve: Remove from the oven and allow the cornbread to cool for at least 15 minutes before cutting into squares for serving.
- Storage: Leftover cornbread can be stored covered at room temperature for up to 2 days or refrigerated for 4 to 5 days. It can also be frozen for up to 3 months in airtight containers, preferably in individual squares.
Notes
- Store cornbread in an airtight container at room temperature for up to 2 days or refrigerate for 4 to 5 days.
- Freeze individual squares for up to 3 months to preserve freshness.
- Sweet potatoes can be cooked by baking in the oven, using a slow cooker, or in an Instant Pot as preferred.
- Use a kitchen thermometer to ensure perfect doneness at 200℉ internal temperature for moistness without dryness.
