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–+ servings
Key Lime Parfaits

Key Lime Parfaits

Sweet Potato Cornbread recipe! Moist, easy, & perfect with chili or Thanksgiving dinner. Includes tips, variations, & a 1-hour timeline. Your new favorite side.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 8 pieces
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup mashed sweet potato (cooled)
  • 1/4 cup honey or pure maple syrup
  • 2 large eggs, at room temperature
  • 3/4 cup buttermilk (or whole milk with 1 tsp vinegar)
  • 1 teaspoon vanilla extract
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 cup melted butter, slightly cooled

Equipment

  • Two mixing bowls (one large, one medium)
  • Whisk
  • Spatula or wooden spoon
  • 9-inch baking dish, skillet, or square pan
  • Measuring cups and spoons
  • Toothpick or cake tester
  • Oven mitts

Method
 

  1. Preheat the oven to 375°F (190°C) and grease your baking dish.
  2. In a large mixing bowl, combine the mashed sweet potato, honey or maple syrup, eggs, buttermilk, and vanilla extract.
  3. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually fold the dry ingredients into the wet ingredients until just combined.
  5. Stir in the melted butter until the batter is smooth and glossy.
  6. Pour the batter into the greased baking dish and spread evenly.
  7. Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
  8. Let the cornbread cool in the pan for 10-15 minutes before slicing and serving.

Nutrition

Calories: 150kcalCarbohydrates: 30gProtein: 2gFat: 3gSaturated Fat: 1.5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 2000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

This Sweet Potato Cornbread is perfect for Thanksgiving or with chili on a chilly evening. Leftovers can be wrapped tightly and stored at room temperature for up to 2 days or frozen for up to 2 months. Feel free to experiment with variations like adding cheese, herbs, or even berries for a twist! If you prefer a dairy-free option, substitute butter with coconut oil and use plant-based milk mixed with vinegar instead of buttermilk.
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