This One-Bowl Sweet Potato Cornbread is a warm, fluffy treat with a hint of sweetness. It’s made with simple ingredients and packed with the goodness of sweet potatoes. Yum!
I love how easy it is to make! Just mix everything in one bowl and bake. Perfect for a cozy dinner or a tasty snack. It pairs wonderfully with your favorite chili! 🥣
Key Ingredients & Substitutions
Sweet Potatoes: They give this cornbread a lovely texture and natural sweetness. If you don’t have fresh sweet potatoes, canned sweet potato puree works just fine. Just make sure to drain any excess liquid!
Cornmeal: Yellow cornmeal is the star here for that classic cornbread flavor. You can substitute with white cornmeal if that’s what you have, but avoid using fine cornmeal as it may alter the texture.
Buttermilk: It adds moisture and flavor. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. You can also use plain yogurt in the same quantity.
Butter: For richness, I prefer unsalted butter. If you’re looking for a dairy-free option, you can use melted coconut oil or a plant-based butter substitute.
What’s the Best Way to Mix This Batter Without Overdoing It?
Mixing is key to avoiding tough cornbread. After combining your dry ingredients, add the wet ingredients all at once. Stir gently until everything is just combined. It’s okay if some lumps remain; that means your cornbread will be fluffy!
- Use a whisk or a wooden spoon to avoid overmixing.
- Don’t worry about incorporating every little bit; a few lumps are perfectly fine!
- If the batter seems too thick, you can add an extra splash of buttermilk.
One-Bowl Sweet Potato Cornbread
Ingredients You’ll Need:
For the Cornbread:
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, for warmth)
- 1/4 teaspoon ground nutmeg (optional)
- 2 large eggs
- 1/2 cup buttermilk (or plain yogurt)
- 1/4 cup melted butter, plus more for greasing the pan
- 1 teaspoon vanilla extract
- Optional: honey or maple syrup for serving
How Much Time Will You Need?
This delicious One-Bowl Sweet Potato Cornbread will take about 10 minutes to prepare and 25-30 minutes to bake. Just a little waiting time for it to cool before you slice into it. Enjoy warm for the best taste!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 375°F (190°C). While it heats up, grab an 8-inch round cake pan or a similar-sized baking dish or even a square pan will work! Grease it well with some butter to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Give it a quick stir with a whisk or a spoon to make sure everything is evenly mixed.
3. Add the Wet Ingredients:
Now it’s time to make things moist! Add the cooked and mashed sweet potatoes, eggs, buttermilk (or yogurt), melted butter, and vanilla extract into the bowl with the dry ingredients.
4. Combine Gently:
Using a whisk or wooden spoon, gently mix the ingredients together until just combined. Be careful not to overmix; a few lumps are totally okay! This will help keep your cornbread fluffy.
5. Pour and Smooth:
Pour the batter into your prepared pan. Use a spatula to smooth the top gently, making sure it’s evenly spread out.
6. Bake to Perfection:
Place the pan in the preheated oven and bake for about 25-30 minutes. You’ll know it’s done when the top turns golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Slice:
Once it’s baked to perfection, take it out of the oven and let it cool slightly in the pan. After about 10-15 minutes, you can slice it into pieces!
8. Serve and Enjoy:
Serve your warm Sweet Potato Cornbread just as it is or drizzle some honey or maple syrup on top for a delightful treat. It’s a perfect side for chili or can simply be enjoyed as a snack!
Enjoy your moist, tender One-Bowl Sweet Potato Cornbread. It’s packed with flavor and sure to be a hit!
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Can I Use Other Types of Flour in This Recipe?
Yes! You can substitute some of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Just keep in mind that using all whole wheat flour may make the cornbread denser, so a mix is often the best approach.
What If I Don’t Have Buttermilk?
No worries! If you don’t have buttermilk, simply mix 1/2 cup of regular milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it as a substitute. This will mimic the acidity of buttermilk!
How Should I Store Leftover Cornbread?
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. If you want to keep it longer, place it in the fridge for about a week or freeze it for up to 3 months. Just wrap it well to prevent freezer burn!
Can I Add Mix-Ins to This Cornbread?
Absolutely! Feel free to add ingredients like shredded cheese, chopped jalapeños, or corn kernels for extra flavor and texture. Just be mindful not to overload the batter, as it may affect the baking time!
