Ingredients
Scale
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup unsalted butter, melted
- 1 cup sweet potato puree (canned or freshly mashed from 1 medium sweet potato)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking pan or a 9-inch cast-iron skillet.
- In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In a separate medium bowl, whisk together the lightly beaten egg, milk, melted butter, and sweet potato puree until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Pour the batter into your prepared baking pan or skillet, spreading evenly.
- Bake for 20-25 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. Let cool for a few minutes before slicing and serving.
Notes
For an even quicker prep, use pre-made sweet potato puree from a can. To make your own quickly, microwave a pierced sweet potato for 5-7 minutes until very soft, then scoop out the flesh and mash. A pinch of cinnamon or nutmeg can enhance the sweet potato flavor. Serve warm with a dollop of butter, a drizzle of honey, or alongside your favorite chili or stew for a perfect comfort meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg