Ingredients
Scale
- 1 cup roasted sweet potatoes, mashed (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour (substitute with gluten-free flour if preferred)
- 1/4 cup granulated sugar (adjust to taste)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled (can substitute with coconut oil for a dairy-free version)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.
- Roast your sweet potato ahead of time: pierce it with a fork and bake at 400°F for about 45 minutes until tender. Let it cool, peel, and mash until smooth. This step is a labor of love I learned from Nonna Rosa—slow roasting brings out the natural sweetness and makes the cornbread truly special.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. This dry mix is the foundation, so be sure to sift or whisk well to avoid lumps.
- In a separate bowl, combine the buttermilk, eggs, melted butter, mashed sweet potatoes, and vanilla extract. Give it a good stir until everything is nicely incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula. Don’t overmix—just combine until you see no more flour streaks. This keeps the cornbread tender and light.
- Pour the batter evenly into your prepared baking pan. Give it a little shake to level the surface.
- Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. I always check a few minutes early because ovens vary, and I don’t like my cornbread drying out—moisture is key!
- Let the cornbread cool in the pan for about 10 minutes before slicing. This resting time lets the flavors meld and makes it easier to cut.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
