Description
A cozy, naturally sweetened twist on classic Southern cornbread made with mashed sweet potatoes, coconut sugar, and non-dairy milk. This moist and tender side dish is perfect for fall dinners, Thanksgiving, or any comfort-food craving.
Ingredients
1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
1 cup cornmeal
3/4 cup whole wheat or all-purpose flour
1/4 cup coconut sugar or brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
1 cup non-dairy milk (such as almond or oat milk)
2 tablespoons coconut oil or melted butter
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and grease an 8x8-inch baking dish or line it with parchment paper.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix the mashed sweet potato, non-dairy milk, coconut oil, apple cider vinegar, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
- Pour the batter into the prepared baking dish and smooth the top evenly.
- Bake for 25 to 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let it cool slightly before slicing and serving warm. Optionally, serve with vegan butter or maple syrup.
Notes
Swap regular flour with a 1:1 gluten-free blend to make it gluten-free.
Add corn kernels or chopped pecans for extra texture.
Replace sweet potato with pumpkin puree for a seasonal variation.
Add a tablespoon of maple syrup for deeper sweetness.
Spice it up with a pinch of cayenne or chopped jalapeños.
Store in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days.
Freeze individual slices for up to 2 months and reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 square
- Calories: 195
- Sugar: 6g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
