Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup cooked and mashed sweet potato
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg, beaten
1 cup milk
Instructions:
Preheat the Oven: Set the oven to 400°F (200°C). Grease an 8×8 inch baking pan with cooking spray or butter.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
Prepare Wet Ingredients: In a separate mixing bowl, combine the mashed sweet potato, sugar, melted butter, and beaten egg, mixing until well combined.
Combine Ingredients: Add the sweet potato mixture to the dry ingredients, stirring until well mixed.
Add Milk: Gradually pour in the milk, stirring constantly, until a thick batter forms.
Bake: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
Cool and Serve: Let the cornbread cool for 5-10 minutes before cutting and serving. Serve warm as a delicious side dish for soups, stews, or chili.
Enjoy your Sweet Potato Cornbread! 