Find The Recipe:
Sweet Potato Cornbread Cake
This moist and flavorful cornbread with sweet potato adds a delicious twist to a classic recipe. It's perfect as a side dish or served on its own.
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 2 large eggs
- 1 cup buttermilk
- Optional: Chopped nuts (such as pecans) for added texture
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a baking dish or cake pan.
- Combine Dry Ingredients:
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Prepare Wet Ingredients:
- In another bowl, mix together mashed sweet potatoes, melted butter, honey, eggs, and buttermilk until well combined.
- Combine Wet and Dry Ingredients:
- Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Optional: Add Nuts:
- If desired, fold in chopped nuts (such as pecans) for added texture.
- Bake:
- Pour the batter into the prepared baking dish or cake pan.
- Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve:
- Allow the Sweet Potato Cornbread Cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Slice and Enjoy:
- Once cooled, slice and enjoy your Sweet Potato Cornbread Cake.
*Recipe on video and text may differ from each other!
How to cook Sweet Potato Cornbread Cake:
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