Description
Delicious and moist cornbread infused with sweet potatoes, combining earthy flavors with a hint of sweetness.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 eggs
- 1 cup buttermilk
- 1 cup mashed sweet potatoes
- 1/4 cup melted butter
Instructions
- Preheat the oven to 400°F (200°C) and grease your baking dish generously.
- Combine dry ingredients: In a large bowl, mix together the cornmeal, all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice.
- Prepare wet ingredients: In another bowl, whisk together the eggs, buttermilk, mashed sweet potatoes, and melted butter until smooth.
- Combine mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined.
- Transfer the batter into your prepared baking dish, spreading it evenly.
- Bake: Place it in the preheated oven and bake for 25-30 minutes.
- Cool and serve: Allow the cornbread to cool slightly before slicing.
Notes
Feel free to substitute whole wheat flour for a nuttier flavor or replace buttermilk with almond milk for a dairy-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg