Sweet Potato Cornbread

Instructions

Prepare the pan and oven

Preheat your oven to 400°F. Grease an 8×8-inch baking pan generously with cooking spray or butter, making sure to coat the corners and sides so the cornbread releases easily after baking.

Mix the dry ingredients

In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda. Whisking thoroughly ensures the leavening agents are evenly distributed, which helps the cornbread rise uniformly.

Mix the wet ingredients

In a separate bowl, combine the mashed sweet potato, granulated sugar, melted butter, and beaten egg. Stir until smooth and well blended. The mixture should be creamy, with no large lumps of sweet potato remaining.

Combine the batter

Add the sweet potato mixture to the bowl of dry ingredients and mix until just combined. Slowly pour in the milk, stirring constantly, until a thick but pourable batter forms. Avoid overmixing to keep the cornbread tender.

Bake the cornbread

Pour the batter into the prepared baking pan and smooth the top evenly with a spatula. Bake in the preheated oven for 20–25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.

Cool and serve