Madhuram's Eggless Cooking

menu icon
search icon
×

Simple Sweet Potato Cornbread

Modified: by · Leave a Comment.

Jump to Recipe Print Recipe

Sweet Potato Cornbread Recipe

Recently I have started cooking sweet potatoes in the microwave oven using the baked potato option and it gives me perfectly cooked sweet potato in the right consistency each and every time.

Sweet Potato Cornbread Healthy

Earlier I used to cook sweet potatoes in my pressure cooker and many a time it got very mushy because apparently I had been cooking it for too much time.

Eggless Sweet Potato Cornbread

I then end up using the mashed sweet potato either to make pancakes, waffles, bread, etc.

Easy Sweet Potato Cornbread

This time around I stumbled upon this sweet potato cornbread recipe and set out to try it because I don't have a cornbread recipe in the blog although I do have a vegan corn muffin recipe.

Sweet Potato Cornbread (Sliced) with butter

The original recipe had used one egg and some butter but I substituted it with yogurt and oil. I also used whole wheat pastry flour instead of all-purpose flour.

How To Make Sweet Potato Cornbread?

Here are the step-by-step images on how to make delicious simple sweet potato cornbread from scratch.

Mix Dry Ingredients In Large Bowl
1. Mix dry ingredients in a large bowl.
Add Wet Ingredients To Flour And Mix Well
2. Add wet ingredients to flour and mix well.
Line Pan With Aluminum Foil
3. Line the pan with aluminum foil.
Spread Batter Into The Pan
4. Spread the batter into the pan.
Bake For 25 To 30 Mins
5. Bake for 25 to 30 mins.
Sweet Potato Cornbread Is Ready To Serve
6. Sweet Potato Cornbread is ready to serve!

Recipe

Sweet Potato Cornbread

Sweet Potato Cornbread Recipe

Madhuram
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!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Course Breads
Cuisine American
Servings 24 Pieces
Calories 101 kcal
Need To Convert Measurements?Check out the Baking Measurement Chart!

Ingredients

DRY INGREDIENTS:

  • 1 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.

My Notes

  1. Pumpkin puree, cooked, and mashed squash is also a good substitute for the mashed sweet potato in this recipe.

Taste & Texture

  1. The taste and texture were pretty much like the usual cornbread. I didn't taste the sweet potato.

Nutrition

Serving: 24gCalories: 101kcalCarbohydrates: 15gProtein: 1.7gFat: 3.9gSaturated Fat: 0.6gCholesterol: 2mgSodium: 144mgPotassium: 131mgFiber: 1.2gSugar: 4.3gVitamin D: 4µg
Did You Make This?I love seeing what you made! Leave a review comment below and be sure to tag me at @EgglessCooking when you share a photo!

✉ Want To Save This Recipe?

Enter your email and we will send you a direct link to this post!

We will also add you to our email list. Unsubscribe at any time.

More Eggless Breads

Comments

No Comments

Tried this recipe? Leave a comment and rating!

Your email address will not be published. Required fields are marked *

Recipe Rating: