Sweet Potato and Sage Cornbread

A moist cornbread infused with the sweetness of sweet potatoes and the earthiness of sage, a quintessential American side dish perfect for holidays or family gatherings.

🛒 Ingredients

• 2/3 cups cups Granulated Sugar
• 1 1/2 cups cups All-purpose Flour
• 1 1/2 cups cups Cornmeal
• 1 tsp tsp Baking Soda
• 1 tsp tsp Baking Powder
• 1/2 tsp tsp Salt
• 1 cup cups Lactose-Free Milk
• 1 1/2 ea Large Eggs
• 2 cups cups Grated Sweet Potatoes
• 1/4 cup tbsp Unsalted Butter, Melted
• 2 tbsp tbsp Sage Leaves, Chopped
• 1/4 tsp tsp Black Pepper

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 400°F (200°C).

2. 2

   Step 2: In a medium bowl, whisk together flour, cornmeal, sugar, baking soda, baking powder, and salt.

3. 3

   Step 3: In a separate bowl, whisk together milk, eggs, and melted butter.

4. 4

   Step 4: Stir in grated sweet potatoes and chopped sage leaves.

5. 5

   Step 5: Combine the two mixtures and stir until just combined.

6. 6

   Step 6: Pour the batter into a greased 9x13-inch baking dish.

7. 7

   Step 7: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

8. 8

   Step 8: Remove from the oven and let cool for 10 minutes.

9. 9

   Step 9: Slice and serve warm.

10. 10

    Step 10: Garnish with additional sage leaves if desired.

💡 Pro Tips

To ensure crispy edges and a moist center, don't overmix the batter.

📊 Nutrition per Serving