Sweet Potato Cornbread Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist cornbread studded with sweet potato and sweetened with maple syrup and cinnamon. A Southern-style quick bread that's slightly sweet and tender, good alongside savory mains.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¾ cup buttermilk
- ¼ cup salted butter (melted)
- ⅔ cup sweet potato (mashed, room temperature)
- 2 large eggs
- 2 teaspoons pure maple syrup
- 2 tablespoons rum (optional)
- ½ teaspoon pure vanilla extract
- ¼ cup vegetable oil
- shortening
At a glance
PER SERVING · TIME 31M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 16m
- Sodium
- 67mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 33mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 67MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.