Description
A moist, fudgy, and dairy-free sweet potato cornbread that is ready in just 25 minutes. This simple recipe uses pantry staples like cornmeal, sweet potato, and maple syrup for a comforting fall side dish or dessert.
Ingredients
Scale
- 1 medium sweet potato (roasted or boiled, mashed until smooth, approx. 1 cup / 240g)
- 1 cup yellow cornmeal (120g)
- 1/2 cup all-purpose flour (60g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, beaten (50g)
- 1/4 cup pure maple syrup (60ml)
- 1/4 cup vegetable oil (60ml)
- 1/4 cup unsweetened almond milk (60ml)
- 1 teaspoon pumpkin pie spice
- 1/4 cup unsalted butter, softened (for honey butter)
- 2 tablespoons honey (for honey butter)
- 1/4 teaspoon salt (for honey butter)
Instructions
- Preheat oven to 375°F (190°C). Roast or boil the sweet potato until tender, then scoop out the flesh and mash it until smooth.
- In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, 1/2 teaspoon salt, and pumpkin pie spice.
- In a separate bowl, whisk the beaten egg, maple syrup, vegetable oil, milk, and mashed sweet potato until smooth and uniform.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula or fork until just combined. Do not overmix.
- Grease an 8×8 inch baking pan. Pour the batter into the pan and spread it evenly.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- While the cornbread bakes, mix the softened butter, honey, and 1/4 teaspoon salt to make the honey butter.
- Let the cornbread cool in the pan for 10 minutes before slicing. Serve warm with honey butter.
Notes
Ensure the sweet potato is mashed completely smooth to avoid lumps. Do not overmix the batter, or the cornbread will become tough. For a gluten-free version, swap all-purpose flour for a 1:1 gluten-free blend. For a vegan version, use a flax egg and dairy-free butter/oil.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 square slice
- Calories: 180
- Sugar: 12
- Sodium: 250
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: sweet potato cornbread, dairy-free cornbread, gluten-free cornbread, fall recipes, easy cornbread, vegan cornbread, 5-ingredient recipes, quick side dishes