Sweet Potato Cornbread Recipe
Mildly sweet, this sweet potato cornbread will be the perfect accompaniment for a hot bean chili on a cold fall or winter evening! Easy to bake and this can be made with sweet potato puree as well if you have leftovers after Thanksgiving!
Ingredients
DRY INGREDIENTS:
- 1 and ¼ cup cornmeal
- 1 cup whole wheat pastry flour
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
WET INGREDIENTS:
- 1 cup sweet potato mashed
- 1 cup whole milk
- ⅓ cup sunflower oil
- ½ cup plain yogurt whole
- ½ cup brown sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375F/190C for about 15 minutes. Grease a 9x13 inch pan with non-stick cooking spray or line it with parchment paper/aluminum foil.
- In a large mixing bowl stir together the "dry ingredients".
- To this add all the ingredients listed under "wet ingredients" and beat/whisk until smooth.
- Pour the batter into a 9×13 baking dish or cast-iron skillet. Bake for 25-30 minutes or until the center has set. Mine was done around 27 minutes.
Notes
Pumpkin puree, cooked, and mashed squash is also a good substitute for the mashed sweet potato in this recipe.
Taste & Texture
The taste and texture were pretty much like the usual cornbread. I didn't taste the sweet potato.
Nutrition
Serving: 1 Cornbread Square | Calories: 107kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 181mg | Potassium: 91mg | Fiber: 1g | Sugar: 5g | Vitamin A: 803IU | Vitamin C: 0.1mg | Vitamin D: 0.1µg | Calcium: 54mg | Iron: 1mg
