Sweet Potato Cornbread
This sweet potato cornbread is the perfect fall side dish—moist, fluffy, and slightly sweet. Pair it with your favorite soups, chilis, or enjoy it on its own with a pat of butter.
Servings 6 servings
Ingredients
- 1 cup buttermilk
- 1 egg
- 1/3 cup vegetable oil
- 1 cup mashed sweet potatoes
- 1/2 stick of melted butter divided (half into the cornbread mixture, half into the bottom of the baking pan)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup light brown sugar
- 1 package of Krusteaz honey cornbread and muffin mix
Instructions
- Preheat the Oven:Set your oven to 375°F. Place a cast-iron skillet or an 8x8 baking pan in the oven to preheat with the butter in the pan
- Mix the Wet Ingredients:In a large mixing bowl, whisk together the buttermilk, egg, vegetable oil, mashed sweet potatoes, and vanilla extract, cinnamon and nutmeg and mix until well combined.
- Add the Sweetness & Melted Butter:Stir in the light brown sugar and half of the melted butter (1/4 stick) into the wet mixture. Mix until smooth.
- Combine with the Cornbread Mix:Gradually add the Krusteaz honey cornbread mix into the bowl, folding gently until just combined. Be careful not to overmix—stop as soon as there are no dry streaks.
- Bake the Cornbread:Pour the batter into the prepared pan, spreading it evenly. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool & Serve:Let the cornbread cool in the pan for a few minutes before slicing into squares and serving. Enjoy with a pat of butter or a drizzle of honey!