1 cup of all-purpose flour
1 cup of yellow cornmeal
1 tbsp of baking powder
1/2 tsp of salt
1/4 tsp of baking soda
1/2 cup of cooked and mashed sweet potato
1/4 cup of granulated sugar
1/4 cup of unsalted butter, melted
1 large egg, beaten
1 cup of milk
Preheat the oven to 400°F. Grease an 8×8 inch baking pan with cooking spray or butter.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
In a separate mixing bowl, mix together the mashed sweet potato, sugar, melted butter, and beaten egg until well combined.
Add the sweet potato mixture to the dry ingredients and mix well.
Slowly pour in the milk, stirring constantly, until a thick batter forms.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
Let the cornbread cool for 5-10 minutes before cutting and serving.
Serve the sweet potato cornbread warm as a delicious side dish for soups, stews, or chili.