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Sweet Potato Cornbread along side with Orange Juice

Sweet Potato Cornbread

Discover the easiest sweet potato cornbread recipe! Moist, fluffy, and packed with flavor, this Southern favorite is perfect for any occasionn
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Prep Time5 minutes
Cook Time30 minutes
Course:Side Dish
Cuisine:American
Ingredients Method

Ingredients
  

  • 2 cups cornmeal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1 cup sweet potato puree about 1 large or 2 small sweet potatoes – I like to cook them in the air fryer
  • 2/3 cup yogurt or sour cream can be dairy free
  • 1/4 cup honey
  • 1/4 cup butter or ghee or coconut oil melted and cooled
  • 2 eggs
  • OPTIONAL: 1 medium zucchini grated

Method
 

  1. Preheat the oven to 375 degrees F, and line an 8×8 baking pan with parchment paper. Grease the sides without parchment paper.
  2. In a large mixing bowl, whisk together cornmeal, baking powder, baking soda, cinnamon, and sea salt.
  3. In a separate bowl, whisk together sweet potato puree, yogurt, honey, butter, and eggs.
  4. Add wet ingredients to dry ingredients, and mix until just combined.
  5. OPTIONAL: If adding zucchini, squeeze out as much liquid as possible. Fold into the batter.
  6. Pour the batter into the prepared baking dish and flatten the top with a spatula.
  7. Bake for 25-30 minutes until golden on top and a toothpick inserted in the center comes out clean.
  8. For a shiny top to the cornbread, spread some butter when it's fresh out of the oven.
  9. Cool for 10 minutes, then remove from the pan and slice into 16 squares. You can serve with butter and more honey.