Description

This Sweet Potato Cornbread is ultra‑moist, lightly sweet, and baked to golden perfection in a 9×13 pan. Real mashed sweet potato adds incredible flavor and tenderness, making every slice soft, fluffy, and totally irresistible. Perfect with chili, soups, BBQ, or as a cozy holiday side.

Ingredients

Scale

Dry Ingredients

2 cups cornmeal

2 cups all purpose flour

1/2 cup sugar

5 tsp baking powder

2 tsp salt

Wet Ingredients

2 cups mashed sweet potatoes (about 1lb, cooked)

4 eggs

1 cup whole milk

1/3 cup avacado oil

Instructions

Pre heat oven to 400. Grease a 9×13 baking dish. In a large bowl combine the cornmeal, flour, sugar, baking soda, and salt. Whisk and set aside.
In a medium bowl combine the mashed sweet potatoes (make sure they have cooled), eggs, milk, and avacado oil.
Add the wet ingredients to the dry ingredients and fold gently until everything is just combined.
Pour into the greased baking dish and spread evenly. Bake for 25-35 minute or until the top is golden brown and a toothpick comes out clean or with moistened crumbs. Let cool 15 minutes before cutting and serving.