Sweet Potato Cornbread Recipe
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Sweet potato cornbread is a delightful twist on the classic cornbread recipe, adding an extra layer of sweetness and flavor.
Scribbled Underline
Scribbled Underline
Scribbled Underline
Scribbled Underline
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With the rich flavors of sweet potatoes, this unique cornbread is perfect during the fall season.
Scribbled Underline
Scribbled Underline
Scribbled Underline
Scribbled Underline
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Ingredients
Yellow cornmeal Flour Baking powder Salt Granulated sugar
Full Ingredients
Preheat the oven to 425°F and grease a 9" cast iron skillet.
Directions
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Prepare the sweet potatoes by either cooking them or draining canned sweet potatoes.
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Melt the butter and allow it cool. In a large mixing bowl, combine the sweet potato mash, cooled melted butter, and milk.
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Beat in the egg until just combined. Mix the cornmeal, baking powder, and salt into the bowl with the sweet potato mixture.
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Pour the batter into a greased cast-iron skillet. Smooth out the surface to make it even.
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