Ingredients
- 1 cup cooked, mashed sweet potato* see cooking suggestions below
- 1 cup milk of choice
- 3 Tablespoons avocado oil or melted butter
- ⅓ cup light brown sugar
- 2 large eggs
- 1 cup yellow cornmeal
- ¾ cup white whole wheat flour or 1 cup all-purpose or gluten-free flour blend
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
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Heat the oven to 375 degrees. Grease a 9-inch square baking pan or cast iron skillet.
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In a large bowl, whisk together the sweet potato, milk, oil, brown sugar, and eggs.
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Add the cornmeal and flour, then sprinkle the baking powder, baking soda, and salt over the top (so it mixes in more evenly).Use a large spoon or rubber spatula to mix until the dry ingredients are incorporated.
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Pour the batter into the prepared baking pan or skillet and spread into an even layer.
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Bake until golden brown and cooked through (a toothpick or tip of a knife poked into the center of the bread comes out with a few moist crumbs), 25 to 30 minutes.
TIP: If you have a kitchen thermometer, bake until your cornbread are 200℉ in the center. This will ensure they are cooked through but aren’t over baked, which can result in a dry bake.
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Allow the bread to cool for at least 15 minutes before cutting into squares.
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Leftover bread can be covered and stored at room temp for 2 days or in the fridge for 4 to 5 days.