Ingredients
Method
Preparation
- Preheat your oven to 400°F. Grease and flour an 8-inch square baking pan.
- If using fresh sweet potato, peel and boil until tender, then mash until smooth. Set aside to cool slightly.
Mix Batter
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon (if using).
- In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the mashed sweet potatoes and corn kernels (if using) until evenly distributed.
Bake and Cool
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Let the cornbread cool in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely before slicing.
Nutrition
Notes
For a dairy-free version, substitute milk with unsweetened almond milk or oat milk. To make it gluten-free, use a 1:1 gluten-free flour blend. Store leftover cornbread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. If your sweet potato is very moist, you may need to bake an extra 5 minutes. Serve warm with a pat of butter and a drizzle of honey for a classic Southern touch.