Sweet Potato Cornbread

Tender sweet potato cornbread with buttery edges and a lightly sweet, hearty crumb. This easy baked quick bread is ready in about 40 minutes.

Prep: 10 min · Cook: 30 min · Yield: 9 · Method: Oven

Ingredients

• 1 cup mashed sweet potato
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 cup milk
• 1 large egg
• 0.25 cup unsalted butter
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 2 tablespoons brown sugar

Cooking instructions

1. Heat the oven to 375°F. Melt the butter and let it cool slightly. Grease an 8-inch square baking pan. (about 5 min) — 375°F
2. Whisk the milk, egg, mashed sweet potato, and melted butter in a large bowl until smooth. (about 3 min)
3. Stir the cornmeal, flour, baking powder, salt, and brown sugar together in a separate bowl. (about 2 min)
4. Fold the dry ingredients into the sweet potato mixture just until no dry streaks remain. Do not overmix. (about 2 min)
5. Pour the batter into the prepared pan and bake for 28 to 35 minutes, until golden and a toothpick inserted in the center comes out clean. (about 35 min) — 375°F
6. Rest the cornbread in the pan for 10 minutes, then cut into squares and serve warm. (about 10 min)